Sea Bass Fillet wrapped in Prosciutto Ham with courgette, lemon and rocket salad
- 2 pkts Inismara Sea Bass Fillets
- 4 slices of Prosciutto Crudo
- 2 Courgettes sliced very finely
- Juice of a Lemon
- 100g of Lovilio Parmesan Cheese, grated
- 10 tsps Primadonna Extra Virgin Olive Oil
- 110g of Meadow Fresh Rocket Leaves
- 1 bunch of Mint Chopped
- Preheat the grill or bbq.
- Wrap one piece of prosciutto ham over the sea bass and drizzle some olive oil and season.
- Now grill the fish or bbq for 8 minutes until cooked and the ham is crispy.
- Finish with some lemon juice.
- Mix the rocket lettuce with olive oil and courgette and then add some cheese to the salad with a squeeze of lemon juice.
- Finish with some mint and seasoning then serve.