Prosciutto Roasted Halibut with Fresh ThymeWine Pairings: Unoaked Chardonnay
- 2 5 oz. halibut 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 tsp 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; saute over medium high heat until beginning to brown, about 1 minute. Add wine and remaining 1 tsp thyme. Simmer until sauce is slightly reduced, about 1 minute. Whisk in butter. Drizzle sauce over fish and serve.
- Makes 2 servings.
Recipe from Bon Appetit