Prosciutto Wrapped Halibut with Lemon-Dill-Caper Sauce

Prosciutto Wrapped Halibut with Lemon-Dill-Caper SauceNeed 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 buttery mache greens and roasted brussels sprouts, but it goes great with anything!! Enjoy!

Prosciutto Wrapped Halibut with Lemon-Dill Caper Sauce
Serves 2
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For the Halibut
  1. 2-4 6-8oz. Filets of Halibut
  2. 2-4 slices of Proscuitto
  3. 2 tbsp. olive oil
  4. salt and pepper to taste
  5. 1 sheet parchment paper
For the Lemon-Dill-Caper Sauce
  1. 2 tbsp. good olive oil
  2. 1 tsp. Arrowroot Flour
  3. 2 cloves garlic minced
  4. 1 tbsp. fresh dill chopped
  5. 1 tbsp. capers drained
  6. 1/2 cup chicken broth
  7. 1 lemon juiced
  8. salt and pepper to taste
For the Halibut
  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Season the fish with 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 fillet on a baking sheet covered with a sheet of parchment paper.
  3. Bake until the fish is cooked through (it should flake and be opaque in the thickest part), 15 to 20 minutes, depending on the thickness of the fillets.
For the Lemon-Caper-Dill Sauce
  1. 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.
  2. When the olive oil is hot but not smoking, Add in the garlic and saute for about 30 seconds, being careful not to burn.
  3. 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.
  4. 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.
  5. 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 its getting too thick until the halibut is ready to serve.
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