These little beauties looked quite fresh and hard to pass up today, so into the cart they went with no ideas on what to do. Down to the last hour, with really no choice but to use what I already had in my refrigerator, I came up with this concoction. Fairly light and clean on the palate.
4 Kinki Channel Rockfish, cleaned, heads removed (1.75 lbs total)
6 prosciutto slices
10-12 basil leaves
6-8 slices of lemon
salt and pepper
olive oil
I decided to filet the rockfish off the bone for ease of eating. Once filleted, salt and pepper the flesh side of the fish. I had 2 smaller rockfish and 2 slightly larger ones. So, for the smaller ones I used 2 basil leaves and 2 half slices of lemon on each and for the larger ones 3 basil leaves and 2 slices of lemon. Place the basil and lemon on the flesh side of the fish, drizzle with a little olive oil. Lay the other filet on top and then wrap in the prosciutto. Place fish on a baking sheet lined with parchment paper. Drizzle with a little bit of olive oil. Bake in the oven for 15 minutes at 375f. Very very good and you're still light on your feet.
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