3/4 lb bass fillets, one per person
Slice of prosciutto per person
Salt and pepper
Cooking spray for the pan
For the spaghetti salad:
4oz whole grain spaghetti (for 2)
1 1/2 tsp butter
Salt and pepper, to taste
1/3 cup chopped carrots
1/4 cup chopped tomato
1 celery rib, chopped fine
1 cooked corn on the cob, kernels removed
Lemon wedges, to serve