Prosciutto-Roasted Halibut with Fresh Thyme

2 6-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 prosciuttowrapped
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.

Makes 2 servings.

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