Prosciutto-Roasted Halibut with Fresh Thyme

OK...so wrapping fish in pork may take a bit of the healthy factor away, but it sure takes the final flavor to a whole new level. A side of couscous and a salad topped with shavings of Manchego or Parmesan cheese round the meal out nicely.


And uncork a bottle of Spanish Rioja to make dinner a truly special event!


Prosciutto-Roasted Halibut with Fresh Thyme
Makes two servings.
From Bon Appetit.


2 5-ounce halibut fillets
3 teaspoons chopped fresh thyme, divided
4 thin slices prosciutto
2 teaspoons olive oil
2 tablespoons chopped shallot
1/4 cup dry white wine
1 tablespoon butter

Preheat oven to 400°F. 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 1 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 1 minute per side. Transfer skillet to oven and roast fish until cooked through, about 6 minutes. Transfer to plates.

Add shallot to same skillet; sauté over medium-high heat until beginning to brown, about 1 minute. Add wine and remaining 1 teaspoon thyme. Simmer until sauce is slightly reduced, about 1 minute. Whisk in butter. Drizzle sauce over fish and serve.