I love prosciutto because in Italy, I grew up on it. True Prosciutto di Parma is one of the healthiest preserved meats you can buy as it only uses two ingredients: pork and salt. The nice layer of fat on the prosciutto really works for a ketogenic diet, while the flavor and saltiness enhance the taste of the fish. Add butter to it all and you have a ketogenic masterpiece!
Ingredients
- 4 (4 oz [112 g]) rockfish fillets
- ½ tsp unrefined sea salt
- ¼ tsp black pepper
- 5 small sprigs fresh rosemary
- 4 large, thin slices prosciutto
- 4 tbsp (56 g) butter, softened
How to Make It
- Preheat the oven to 400°F (204°C).
- Sprinkle the fillets with salt and pepper. Place a sprig of rosemary on each of the fillets, then wrap them individually in a prosciutto slice. Grease a 6 x 10 inch (15 x 25 cm) baking dish with some of the butter, then carefully place the wrapped fillets in the dish. Bake until the fish is white and flaky, about 15 to 20 minutes.
- While the fish cooks, melt the remaining butter in a small saucepan with the remaining sprig of rosemary on very low flame, until the butter begins to brown, about 2 minutes.
- Serve the fish immediately, drizzled with some of the rosemary butter.
- This recipe pairs great with Dandelion Salad with Balsamic Pancetta Dressing or Brown-Butter Salad.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 1063 kcal Calories from Fat: 540 kcal |
|
% Daily Value*
|
| Total Fat 60 g 171% |
Trans Fat 0.0 g |
Protein 112 g 224% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |