Snapper with onion and prosciutto

Make sure your prosciutto is really thinly sliced for this divine snapper recipe, to ensure it cooks crisply.

  • 35 mins cooking
  • Serves 4
  • Print


Snapper with onion and prosciutto
  • 400 gram spring onions, trimmed, halved lengthways
  • 1 lemon, quartered
  • 2 stalks fresh rosemary
  • 4 snapper fillets, skin on, halved
  • 4 slice prosciutto, halved
  • 2 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoon finely chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 1 clove garlic, crushed


Snapper with onion and prosciutto
  • 1
    Preheat oven to 220°C/200°C fan-forced. Heat oiled large shallow baking dish in oven.
  • 2
    Make rosemary marinade. Combine ingredients in screw-top jar; shake well.
  • 3
    Combine onion, lemon, rosemary and rosemary marinade in large bowl; add fish, turn to coat in marinade. Place fish, skin-side down, in hot dish; top with onion mixture and prosciutto. Roast uncovered, about 20 minutes.
  • 4
    Divide onion mixture among serving plates; top with fish and coarsely chopped prosciutto.

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