Fish Wellington with Herbs and Prosciutto
Prep time
Cook time
Total time
What a fun way to prepare fish, like the traditional beef Wellington!
Recipe type: Seafood
Cuisine: Seafood
Serves: 4
Herb Cream Cheese
  • 4 oz. cream cheese, room temperature
  • 1 Tb. fresh dill, chopped
  • 1 Tb. fresh parsley, chopped
  • 1 Tb. chives, chopped
  • zest of 1 lemon
  • Several grinds of fresh black pepper
Fish Bundles
  • 1 lb. Snapper (or other flaky, dense white fish)
  • 4 slices prosciutto
  • 1 sheet of puff pastry, thawed
  • 1 egg, beaten
  1. Prepare Herb Cream Cheese by combining all ingredients in a small bowl; blend well. Set aside until ready to use. If making in advance, refrigerate until ready to use, but allow to come to room temperature for about 20 minutes for easier spreading.
  2. Preheat oven to 400 degrees.
  3. Line a baking sheet with parchment paper.
  4. Clean and de-bone fish. Cut into 4 portions, about 3.5 - 4" in length (about the width of the Prosciutto slice). Thoroughly pat dry all the portions and set aside.
  5. Lay out 4 pieces of plastic wrap on your counter, in an assembly line format (about 12” each).
  6. On each piece of plastic wrap, place a slice of prosciutto in the middle.
  7. Spread a layer of cream cheese over the prosciutto - staying within its borders.
  8. Place a piece of fish in the middle of the cream cheese.
  9. Use the end of the plastic wrap closest to you to start rolling the prosciutto end toward the center of the fish and tightly roll/wrap the fish/prosciutto into a tight ‘cigar’ shape. Wrap the plastic tightly around all sides (but not so much that cream cheese oozes out) and twist the ends of the plastic like a piece of candy. Refrigerate the tightly packed rolls for about 20 minutes.
  10. Lightly flour a work surface.
  11. Place the thawed puff pastry sheet on the floured surface and roll out gently with a rolling pin (try to get it about 1” larger all around). Flip over and repeat.
  12. Cut the pastry into 4 squares.
  13. Remove fish rolls from refrigerator and unwrap.
  14. Place one in the middle of each pastry square (you may need to try placing it in either direction to ensure there’s sufficient length of pastry to cover the fish).
  15. Using a pastry brush, dab all four edges of the pastry with the egg wash.
  16. Wrap the fish roll in the pastry and tuck the ends under, ensuring that the egg wash is coating all seams. Place each on the parchment lined baking sheet and refrigerate for about 20 minutes.
  17. Remove from refrigerator and brush the pastry bundles all around with egg wash.
  18. Make a few shallow/decorative slices in the top of each bundle and place into the preheated oven.
  19. Bake for about 30 minutes, until golden brown.
  20. Remove from oven and allow to cool about 15 minutes on the baking sheet.
  21. Use a serrated knife to carefully cut through the Prosciutto layer and slice each little bundle.
Note: I did not add salt or pepper to the fish or cream cheese, considering the salty Prosciutto, but you can experiment with it, to your taste. It's also optional to sprinkle sea salt or finishing salt on top after brushing each with the egg wash.
Recipe by My Delicious Blog at