Roast Daurade with Parma Ham and Rosemary Butter Sauce

Roasted daurade fillets wrapped in Parma ham, served with sautéed vegetables and a rich, creamy rosemary-infused butter sauce.

Dinner Fish Seafood High Protein Keto

Estimated Nutrition

Calories

904.6

kcal / serving

3618.4 kcal total

Carbs

11.2g

per serving

44.8 g total

Fat

75.6g

per serving

302.5 g total

Protein

29.6g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

250

Champagne Vinegar

Dairy

Double Cream

250

Butter

Fruits

unit

Lemon

Zest only

unit

Lemon Juice

For seasoning

Liquids

500

White Wine

Dry

Meat

slice

Parma Ham

NutsSeeds

bunch

Rosemary

Leaves picked

0.5

bunch

Rosemary

Leaves picked and chopped

OilsFats

unit

Olive Oil

For greasing

Olive Oil

For the sauce

Seafood

unit

Daurade Fillet

Scaled and pin-boned

Vegetables

unit

Red Pepper

Roasted, skinned, and sliced into strips

unit

Green Pepper

Roasted, skinned, and sliced into strips

unit

Red Onion

Roughly chopped

unit

Courgette

Roughly chopped

unit

Little Gem Lettuce

Leaves separated

unit

Banana Shallot

unit

Garlic Cloves

Method

Preheat the oven to 200°C.

Grease greaseproof paper with oil and layer with lemon zest, rosemary, ham, and fish.

Roast the fish on a baking tray for 4-6 minutes until cooked.

Fry peppers, onion, and courgette in oil for 5 minutes then wilt the lettuce.

Sweat shallots and garlic then reduce wine, vinegar, and half the rosemary to 50ml.

Strain the liquid, add cream, boil, then whisk in butter and seasoning.

Serve the fish with the rosemary butter sauce and vegetables.