Serrano Wrapped Sea Bass & Asparagus


1/4 cup olive oil, divided

1 clove garlic, minced

1 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

4 skinless sea bass fillets (about 6 oz each)

Salt and pepper

4 slices Campofrio Jamón Serrano

1 lb asparagus, trimmed

4 lemon wedges


Prep Time: 15 minutes

Cook Time: 12 minutes

Serves: 4


Preheat oven to 400°F. Line two rimmed baking sheets with foil.


Whisk together 3 tbsp olive oil, garlic, thyme and rosemary. Brush over both sides of sea bass; season with salt and pepper. Wrap each fillet with slice of Jamon, overlapping ends. Arrange, seam side down, on baking sheet.


Place asparagus on separate baking sheet. Sprinkle with remaining oil and pinch of salt and pepper; toss to coat. Roast asparagus and fish for 12 to 14 minutes or until asparagus is tender-crisp and fish flakes easily when tested with a fork. Serve with lemon wedges.