I had a version of this in a restaurant recently and I had to re¬create it. Prosciutto used sparingly is fine in your diet. You can experiment with different herbs and nuts to make the pesto.

RECIPE INSTRUCTIONS
1. Preheat the oven to 400°F. Line a rimmed baking pan with foil and lightly coat with cooking spray.

2. To make the pesto, combine the basil, parsley, pine nuts, Parmesan, olive oil, garlic and salt and pepper in the bowl of a food processor and process until all the ingredients are finely chopped and well combined. Do not purée.

3. Place the prosciutto slices horizontally on a flat surface. Spread the pesto down the middle of each slice. Place a fish fillet vertically on each slice and wrap the prosciutto around the fish.

4. Lightly coat a nonstick skillet with cooking spray and set over medium-high heat. Add the fish and sauté on each side for 1 minute or until the prosciutto begins to get crisp.

5. Place the fish on the prepared baking pan and bake for 10 minutes or until the fish just flakes when tested with a fork.

INGREDIENTS
1 1/2 lb firm white fish (such as halibut, sea bass or black cod), cut into six 4 oz fillets
6 thin slices prosciutto (about 3 oz in total)
pinch of pepper

PESTO:
2/3 cup fresh basil leaves
2/3 cup fresh parsley leaves
1/4 cup toasted pine nuts (or almonds)
2 Tbsp grated Parmesan cheese
2 Tbsp olive oil
1/2 tsp finely chopped garlic
pinch of salt and pepper

NOTES
Nutritional Analysis per Serving

Calories 227
Protein 28 g
Fat 17 g
Saturated Fat 2.5 g
Carbohydrates 3 g
Cholesterol 79 mg
Sodium 442 mg
Fiber 1.3 g

Prep Time: 15 minutes
Cook Time: 10 minutes

Make Ahead: Prepare the fish early in the day Bake just before serving.

Serves 6

Nutrition Watch: Prosciutto is higher in fat and sodium than other meats. I use it only to highlight a dish. Eat it in moderation.

Per serving:
Calories 277
Protein 28 g
Carbohydrates 3 g
Fiber 1.3 g
Total fat 17 g
Saturated fat 2.5 g
Cholesterol 79 m
Sodium 442 mg

Prep time 15 minutes
Cook time 10 minutes

Make ahead: n/a