03.12.17

Prosciutto Wrapped Halibut with Lemon-Dill-Caper Sauce

Need an easy and elegant weeknight at-home date night meal? Well, this Prosciutto Wrapped Halibut with Lemon-Dill-Caper Sauce is a great dish for you. Flakey white halibut wrapped in a thin, crispy layer of prosciutto that you just toss in the oven to roast — so easy and so good. Then, top it all off with a super easy and tasty lemon-caper-dill sauce…it’s just perfect. 

The sauce could be served over ANY fish– I drizzle it over pan-seared sole or oven-roasted salmon all the time! 

I served my Prosciutto Wrapped Halibut with Lemon-Dill-Caper Sauce alongside some roasted asaparagus and roasted brussels sprouts, but it goes great with anything!! Enjoy!

Prosciutto Wrapped Halibut with Lemon-Dill Caper Sauce

Serves: 4 people
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Total Time30 mins

Ingredients

For the Halibut:

  • 4 [6-8oz.] Filets of Halibut
  • 2-4 slices of Prosciutto
  • 2 tbsp. extra virgin olive oil
  • Kosher salt
  • Black pepper

For the Lemon-Dill-Caper Sauce:

  • 2 tbsp. extra virgin olive oil
  • 2 tsp. Arrowroot Flour
  • 2 cloves garlic minced
  • 1 tbsp. fresh dill chopped plus more for garnish
  • 1 tbsp. capers drained
  • 1/2 cup chicken broth
  • 1 lemon juiced
  • salt and pepper to taste

Instructions

For the Halibut:

  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Season the fish salt and pepper then wrap each fillet with a slice of prosciutto. The prosciutto should form a belt, enclosing the center but leaving the ends exposed. Lay each wrapped filet on a baking sheet covered with a sheet of parchment paper.
  • Bake until the fish is cooked through (it should flake and be opaque in the thickest part), about 15 minutes.

For the Lemon-Caper-Dill Sauce:

  • Meanwhile, heat a non-stick skillet over medium-low heat. Add the olive oil and swirl the pan so it is evenly coating the bottom.
  • When the olive oil is hot but not smoking, Add in the garlic and saute for about 30 seconds, being careful not to burn.
  • Add in the arrowroot starch and using a spatula (preferably a silicone head spatula) stir and toss into olive oil mixture until it is combined and there are no clumps.
  • Pour in the chicken broth and whisk constantly, to remove any clumping and combine evenly. Let it come to a light simmer (you may need to raise your heat to medium depending on your stovetop), it should not be boiling, just a little simmer.
  • Add the lemon juice, the dill, the capers, salt and pepper to taste. Continue to whisk, occasionally, until it reaches the sauce has thickened, about 5 minutes. Turn heat down to low or remove from heat if it’s getting too thick until the halibut is ready to serve.
  • To finish, spoon the sauce over the halibut and garnish with fresh dill. Enjoy!

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