Ingredients (serves 4)
250g yellow squash, thinly sliced
2 bunches asparagus, trimmed
2 teaspoons olive oil
4 slices prosciutto
8 large English spinach leaves, trimmed
4 (150g each) boneless white fish fillets (such as ling or blue-eye)
Method
Preheat oven to 230°C/210°C fan-forced. Place squash, in a single layer, in a large baking dish. Top with asparagus. Drizzle with oil. Season with salt and pepper.
Place 1 slice prosciutto on a chopping board. Top with 2 spinach leaves. Place 1 fish fillet on spinach. Wrap prosciutto around centre of fish. Repeat with remaining prosciutto, spinach and fish.
Place wrapped fish, seam-side down, on asparagus. Bake for 8 to 10 minutes or until fish is just cooked through. Serve.
Notes & tips
I didn't use any squash because I don't really like it. Due to ratty looking spinach at the time, I used baby spinach leaves and I had 2 slices of prosciutto per piece of fish.
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