I loved the ingredients when I first sauce this recipe but I knew it needed some adaptation. It says to cook the prosciutto separately but I prefer to wrap the fish with it. Overall it was just OK. Nothing special and probably wouldn’t be made again.
- Salt and freshly ground salt and pepper
- 2 (6-ounce) halibut fillets
- Extra-virgin olive oil
- 3 tbsp butter
- 2 slices prosciutto
- 1/2 cup white wine
- 1/2 lemon, juiced
- 2 tsp capers
- 2 tbsp chopped fresh flat-leaf parsley
Preheat the oven to 375 degrees F.
Season fish well with salt and pepper. Wrap the fish in the prosciutto. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
Remove the fish to 2 serving plates. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish and serve immediately.