Salmon with prosciutto crust

Every time I cook fish, I find myself searching through the fridge for something to change the flavor a bit. One day, I had some pike fillets and slices of prosciutto that needed to be used. There was also a jar of mustard and ketchup on the shelf, nothing fancy, but enough to improvise a quick crust. The result was a baked pike with a prosciutto crust, which is easy to make and doesn't require many ingredients or complicated steps.

Quick info

Total time: about 1 hour and 45 minutes (including marinating)
Preparation time: 10 minutes (plus 1 hour for marinating)
Baking time: 20-30 minutes
Servings: about 4-5
Difficulty: easy
Recipe type: main dish with fish, suitable for lunch or dinner

Ingredients

1.5 kg pike slices (or fillets)
4 garlic cloves
2 tablespoons olive oil
1 tablespoon mustard (the source mentions Heinz, but any classic mustard works)
1 teaspoon ginger powder
Salt, to taste
300 g prosciutto (thinly sliced)
3 tablespoons ketchup (preferably Heinz, according to the source recipe)
Lemons, limes, cherry tomatoes for garnish

Preparation method

1. Wash the fish well and pat it dry with a paper towel. If using slices, you can leave the skin on, but make sure it’s scaled. Fillets should be boneless.

2. For the marinade: crush the garlic and mix it with the olive oil, mustard, ginger powder, and salt. Don’t add too much salt, as the prosciutto is already salty.

3. Brush each piece of pike with the above mixture. Place the fish in a dish, cover, and let it marinate in the fridge for at least an hour.

4. Remove the fish from the marinade and place it in a baking dish lined with parchment paper. Arrange the pieces so they don’t overlap.

5. Cover each piece of pike with a slice of prosciutto. If the slice is too large, you can cut it; the important thing is to cover the fish well.

6. Place the dish in a preheated oven at medium heat (about 180°C). Bake for 20 minutes.

7. After this time, take the dish out and brush the prosciutto on top with a thin layer of ketchup using a brush.

8. Return to the oven for another 5-10 minutes, until the prosciutto starts to color and lightly browns.

9. Remove the dish, let the fish rest for a few minutes, then transfer the pieces to a platter.

10. Serve with slices of lemon, lime, cherry tomatoes, and your favorite side dish. Roasted potatoes with rosemary are a good choice.

Why I make this recipe often

It’s the kind of recipe that’s quick to make with what you have on hand. It doesn’t have difficult steps, and you don’t dirty many dishes. The result is tasty and looks good without you needing to worry about plating or complicated techniques. It works with any fish I find, not just pike.

Tips and variations

Tips

Don’t overdo it with the salt in the marinade; prosciutto adds enough. Don’t overcook, or the prosciutto can become tough. Use a clean brush for the ketchup, so the flavors from the marinade don’t mix.

Substitutions

You can use another type of firm white fish (cod, perch). If you don’t have prosciutto, you can use thinly sliced raw ham or bacon, but the taste will be different. Classic ketchup is fine; there’s no need for sweet or spicy variants.

Variations

You can add freshly ground pepper to the marinade. If you want a crunchier crust, leave the prosciutto in the oven for 2-3 minutes on grill at the end, but watch it so it doesn’t burn. You can also use a mustard sauce mixed with a little honey for brushing at the end if you want to avoid ketchup.

Serving ideas

Roasted potatoes with rosemary, a green salad with lemon, or steamed vegetables. For garnish, use slices of lemon or lime and a few halved cherry tomatoes.

Frequently asked questions

1. Can I use another type of fish instead of pike?
Yes, other firm white fish like cod or perch work.

2. Can I omit the ketchup from the recipe?
Yes, you can skip the ketchup step or replace it with a simple mustard sauce if you prefer.

3. How do I know when the fish is done?
After 20-30 minutes in the oven, the meat should be opaque and flake easily with a fork. The prosciutto should be browned but not completely dried out.

4. Does it also work with thin fillets?
Yes, but if the fillets are very thin, the baking time can be reduced to 15-18 minutes to prevent drying out.

5. What do I do if the prosciutto doesn’t stick to the fish?
Generally, after baking, it sticks well, but if it slips, you can use a toothpick to temporarily secure it and then remove it at the end.

Nutritional values (estimate)

For a medium serving (about 300 g, including fish and prosciutto, without side dish):

Calories: 320-350 kcal
Protein: 35-38 g
Fat: 16-18 g (depends on prosciutto)
Carbohydrates: 2-3 g (mainly from ketchup and marinade)

Values are estimates and can vary depending on the fish, type of prosciutto, and amount of sauce used.

Storage and reheating

Pike with prosciutto crust is best consumed fresh, right after baking. If leftovers remain, they can be stored in the fridge in a covered container for a maximum of 1 day. Reheating in the oven (covered with foil) is better than in the microwave to prevent drying out, but it still won’t have the original texture. For optimal taste, I recommend serving it right away.

 Ingredients: 1.5 kg marinated salmon fillets - 4 cloves of garlic, 2 tablespoons of olive oil, 1 tablespoon of mustard, 1 teaspoon of ginger powder, salt 300 g prosciutto 3 tablespoons of Heinz mustard Lemons, limes, cherry tomatoes for decoration

 Tags:  over fish in crust crusted perch