Friday, February 24

Prosciutto-Wrapped Halibut

My boyfriend’s birthday was on Tuesday and we spent the whole three-day weekend celebrating it. I took him to a Michelin star-rated dinner at Providence, we had lunch at Pizzeria Mozza, and by the time his actual birthday rolled around we just wanted to stay in and relax. I had no desire to spend much time in the kitchen, so I settled on making this easy prosciutto-wrapped halibut. It’s one of those dishes that looks like a fancy restaurant meal but really only takes a few ingredients and a small amount of time to make. I love how the prosciutto forms a crispy crust around the meaty halibut, and the rosemary butter and lemon forms a quick and satisfying sauce.

Prosciutto-Wrapped Halibut:
  • Brush two 7 oz. boneless, skinless halibut fillets with olive oil and season with salt and pepper.
  • Wrap 1 piece of very thinly sliced prosciutto around the middle of each fillet and place on a baking rack.
  • Place the rack on top of a baking sheet* and place in a 400°F oven.
  • Bake the fish for 12 minutes, or until just cooked through.
  • Meanwhile, melt 2 tbsp. butter with 2 sprigs of fresh rosemary until butter turns brown and nutty, about 5 minutes.
  • Divide fish onto plates and top with a drizzle of rosemary brown butter and a squeeze of fresh lemon.

Serves two
*I like to line my baking sheet with foil for easy clean up.