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Prep Time
15 mins
Total Time
30 mins
Serves
4

Ingredients

5 oz
4 haddock fillets or other firm white-fleshed fish
150 g
4
slices prosciutto
60 mL
olive oil, divided
¼ cup
12 oz
orecchiette pasta (or other small pasta)
340 g
1 cup
frozen peas
250 mL
3
cloves garlic, minced
3 cups
packed baby arugula
750 mL
¼ tsp
each salt and pepper
1 mL
¼ cup
chopped fresh basil
60 mL

Method

Step 1
Wrap each haddock fillet with a prosciutto slice; secure with toothpick if needed. Heat half the oil in large, non-stick skillet set over medium heat. Cook wrapped fillets 4 to 6 min. per side or until prosciutto is crispy and haddock is just cooked through and starts to flake. Transfer fish to plate and keep warm. Reserve skillet for later use.
Step 2
Meanwhile, in large saucepan, cook pasta according to package directions, adding peas in the last min. of cooking. Reserve ⅓ cup (75 mL) pasta water. Then drain pasta and peas.
Step 3
Heat remaining oil in reserved skillet set over medium heat. Cook garlic 1 to 2 min. until softened. Mix in pasta, peas, arugula, salt, pepper and reserved pasta water. Stir in basil just before serving. Divide pasta among 4 plates, and top each with fish.

Nutritional Facts Per Serving

Nutrition Description:
Per serving ( ¼ of the recipe):
Calories:
570
Fat:
16 g
Saturated Fat:
2 g
Carbs:
71 g
Fibre:
3 g
Sugar:
5 g
Cholesterol:
75 mg
Protein:
36 g
Sodium:
570 mg