Prosciutto-wrapped Baked Halibut with Italian Vegetables

While I spend a larger percentage of my time on this here site talking about my baking, I do actually cook as well. I’m just better at the baking, which is somewhat surprising because it is actually more complicated that cooking. Anyway…

Dinner tonight was halibut. I love fish but sometimes it is more of a hassle than it is worth for just one person. And I’ve done most of my fish recipes to death. So I decided to do something new: wrapping fish in prosciutto. It adds a nice salty, slightly earthy flavor. And add some italian style veg. Definitely a repeat meal in the making.

for the fish
4 2-inch wide halibut fillets
6-12 slices of thin prosciutto (dependent on their length)
6 sprigs of fresh thyme, fresh oregano or fresh basil leaves
Salt and freshly ground black pepper
3-4 tablespoons olive oil

for the vegetables
4 tablespoons olive oil, plus more as needed
1 1/2 cups small sliced red onion
3 teaspoons minced garlic
1 cup sliced green bell peppers
1 cup sliced red bell peppers
1 cup sliced zucchini squash
1 cup sliced summer squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon fresh thyme leaves
Salt and freshly ground black pepper

Preheat oven to 400F.Brush a rimmed baking sheet (or oven safe non-stick pan) with olive oil.

Season the fish with salt and pepper. Place a sprig of thyme on each fillet and then wrap each fillet with a slice of prosciutto. The prosciutto should form a belt, enclosing the leaves but leaving the fish exposed at either end. Place on the greased baking sheet. Bake until the fish is cooked through, 130-135F on an instant-read thermometer, 15 to 20 minutes, depending on the thickness of the fillets. If the fish is done before the veg, take out of the oven and loosely tent with foil (though they should be ready at about the same time).

Meanwhile, make your vegetables. Set a large sauté pan over medium heat and add the olive oil. Once hot, add the onions to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, garlic and salt and pepper to taste, and cook for a final 5 minutes.

To serve, place a bed of the veggies on a plate and then top with the fish for a nice presentation.


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