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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.

DinnerFishSeafoodHigh ProteinKeto

Estimated Nutrition

Per Serving Total
Calories 904.6 kcals 3618.4 kcals
Carbohydrates 11.2 grams 44.8 grams
Fat 75.6 grams 302.5 grams
Protein 29.6 grams 118.2 grams
Cook Time
25 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
250
ml
Champagne Vinegar
Dairy
20
ml
Double Cream
250
g
Butter
Fruits
2
unit
Lemon
Zest only
1
unit
Lemon Juice
For seasoning
Liquids
500
ml
White Wine
Dry
Meat
8
slice
Parma Ham
NutsSeeds
1
bunch
Rosemary
Leaves picked
0.5
bunch
Rosemary
Leaves picked and chopped
OilsFats
1
unit
Olive Oil
For greasing
30
ml
Olive Oil
30
ml
Olive Oil
For the sauce
Seafood
4
unit
Daurade Fillet
Scaled and pin-boned
Vegetables
2
unit
Red Pepper
Roasted, skinned, and sliced into strips
2
unit
Green Pepper
Roasted, skinned, and sliced into strips
2
unit
Red Onion
Roughly chopped
1
unit
Courgette
Roughly chopped
1
unit
Little Gem Lettuce
Leaves separated
2
unit
Banana Shallot
4
unit
Garlic Cloves

Steps

  • 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.