Why I Love This Recipe
This recipe came from Bon Appetit about a year ago; it's extremely quick to prepare, elegantly simple, and very flavorful.
Center-cut fillets work best here, since they'll be roughly the same thickness all the way through and will be easier to wrap. Serve with some rice and some quick-steamed vegetables for a good weeknight dinner.
Ingredients You'll Need
2 5-oz halibut (or any medium firm, white fleshed fish) fillets
3 tsp chopped fresh thyme, divided
4 thin slices prosciutto
2 tsp olive oil
2 tbsp chopped shallot
1/4 cup dry white wine
1 tbsp butter
Preheat oven to 400 degrees.
Sprinkle fish fillets with salt and pepper.
Sprinkle 1 teaspoon thyme atop each fish fillet. Place 2 slices prosciutto on work surface overlapping slightly.
Place one fish fillet crosswise in center of prosciutto; fold prosciutto over fish fillet.
Repeat with remaining prosciutto and fish fillet.
Heat oil in medium ovenproof skillet over medium-high heat.
Add prosciutto-wrapped fish, seam side down.
Cook until prosciutto is brown on all sides, about one minute per side.
Transfer skillet to oven and roast fish until cooked through, about six minutes.
Transfer to plates.
Add shallot to same skillet; sauté over medium-high heat until beginning to brown, about one minute.
Add wine and remaining one teaspoon thyme.
Simmer until sauce is slightly reduced, about one minute.
Whisk in butter.
Drizzle sauce over fish and serve.