Any white fish fillets work well in this delicious light fish supper packed with flavours from the Mediterranean
Prep:15 mins
Serves 2
2 slices prosciutto or similar3 tbsp olive oil2 red peppers, thinly sliced2 red onions, thinly sliced2 garlic cloves, thinly sliced280g jar artichoke hearts, drainedhandful black olives½ tsp chilli paste or powdersplash of white wine4 fish fillets, such as bass or bream
STEP 1Tear each slice of prosciutto in half. Heat a little oil in a large frying pan, add the prosciutto, cook quickly until crisp, then remove. Add the remaining oil to the pan and heat through. Add the peppers, onions and garlic and cook gently, stirring from time to time, for about 10 mins or until softened.STEP 2Add the artichoke hearts, olives, chilli and wine, then season and cook for a couple of mins. Season the fish and lay it on top of the vegetables. Cover the pan tightly with a lid or foil and cook for 5-6 mins until the fish is cooked through. Scatter with prosciutto and serve with crusty bread.
