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Prosciutto-Wrapped Northern Pike Recipe


Pan-seared northern pike fillets seasoned with pesto and wrapped in pork prosciutto. Photo by Jenny Nguyen-Wheatley.

Recipe by Jenny Nguyen-Wheatley

Servings: 2
Prep Time: 5 minutes
Cooking Time: 10 minutes
• 2 northern pike fillets, boneless
• 4 slices of prosciutto
• 2 tablespoons of pesto
• Freshly cracked pepper
• 1 tablespoon of olive oil
• Lemon wedges


1. Cut each pike fillet in half to make 4 pieces. Spread pesto on one side of each piece. Sprinkle freshly cracked pepper on top.

2. Roll each piece of fish and carefully wrap with a slice of prosciutto. Secure with two toothpicks.

3. Heat oil in a non-stick skillet over medium high. Carefully cook each piece of fish to brown the prosciutto on all sides. You can remove the toothpicks halfway to three-quarters of the way through cooking when the rolls can hold their shape. Cook until the pike is cooked through.

4. Serve immediately with lemon wedges.

Recipe sponsored by Walleye Direct

About Jenny Nguyen-Wheatley

NEBRASKAland Associate Editor Jenny Nguyen-Wheatley was born in Nha Trang, Vietnam, and moved to the United States with her parents in 1992. She graduated from Bolsa Grande High School in Garden Grove, California, in 2008 and completed her bachelor’s degree at UCLA in 2012. Wheatley was editor-in-chief for her high school newspaper and continued to write in college, freelancing for various publications, the Tiger Woods Foundation and writing for her blog FoodForHunters.com. After graduating college, she moved to Nebraska in early 2013 to join the Commission as Regional Editor at NEBRASKAland Magazine. She then became associate editor in 2015. Wheatley enjoys hiking, camping, horseback riding, hunting, fishing and wild game cooking.