• Cooking Time: 10-12
  • Servings: 2
  • Preparation Time:


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.


  • 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.

Categories: Fish  Main Dish  Stove 
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