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Prep Time
5 mins
Total Time
40 mins
Serves
4

Ingredients

¼ cup
olive oil, divided
60 mL
3
cloves garlic, minced
2 tsp
herbes de Provence
10 mL
¾ tsp
each salt and pepper, divided
4 mL
2
whole trout, 1 lb/500 g each
6
slices prosciutto
2 cups
grape tomatoes
500 mL

Method

Step 1
Preheat oven to 400˚F (200˚C). Stir 3 tbsp (45 mL) oil with garlic, herbes de Provence, 1/2 tsp (2 mL) each salt and pepper. Rub on outside and inside fish. Set aside.
Step 2
On work surface, arrange 3 slices prosciutto side by side, slightly overlapping. Place fish in center of prosciutto and wrap slices around fish. Place fish on parchment paper-lined baking sheet, with prosciutto seam-side down. Set aside.
Step 3
Toss grape tomatoes with remaining oil, salt and pepper. Scatter on lined baking sheet around fish.
Step 4
Bake 20 to 25 min. until fish is cooked through and beginning to flake, tomato skins are blistered, and prosciutto is crispy. Let stand 5 min. before serving.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipe)
Calories:
240
Fat:
17 g
Saturated Fat:
3 g
Carbs:
4 g
Fibre:
1 g
Sugar:
2 g
Cholesterol:
75 mg
Protein:
17 g
Sodium:
610 mg