Anthony Sedlak Prosciutto-Wrapped Halibut With Putt

Name: Anthony Sedlak Prosciutto-Wrapped Halibut With Puttanesca Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 six-ounce halibut fillets fresh ground black pepper; 4 sprigs thyme (i used 2 in each serving); 4 pieces thinly sliced prosciutto; 2 tablespoons olive oil; 1 tablespoon olive oil; 1/4 cup diced red onion (used white); 1 garlic clove, chopped (used 2); 1 tablespoon capers, rinsed and drained (i didn't use); 1 bay leaf (used 2); 2 tablespoons sliced green olives; add to taste olive juice from jar; 2 tablespoons white wine (used apple juice); 20 cherry tomatoes or 20 grape tomatoes, cut in half; 2 tablespoons chopped parsley

Servings: persons

4 six-ounce halibut fillets fresh ground black pepper
4 sprigs thyme (i used 2 in each serving)
4 pieces thinly sliced prosciutto
2 tablespoons olive oil
1 tablespoon olive oil
1/4 cup diced red onion (used white)
1 garlic clove, chopped (used 2)
1 tablespoon capers, rinsed and drained (i didn't use)
1 bay leaf (used 2)
2 tablespoons sliced green olives
add to taste olive juice from jar
2 tablespoons white wine (used apple juice)
20 cherry tomatoes or 20 grape tomatoes, cut in half
2 tablespoons chopped parsley

1
Fish:.
2
1.Preheat oven to 400u00b0F
3
2.Season fillets with pepper.
4
3. Place 1 thyme sprig on top of each and wrap each fillet with prosciutto.
5
4. Heat olive oil in a large cast iron or heavy-bottomed pan over medium-high heat. When oil starts to smoke, add fish, placing prosciutto seam side down. Sear on all sides until prosciutto is coloured and crispy.
6
5. Transfer to a plate and keep warm.
7
Sauce:.
8
1. Heat olive oil in same pan over medium-high heat.
9
2. Add red onion, garlic, capers, and bay leaf, and saute until onion is lightly coloured.
10
3. Add olives and white wine and olive juice. Bring to a simmer, add tomatoes skin side down and squish with fork after they heat up,return fish to pan.
11
4. Place pan in oven and cook until fish is tender and cooked through, about 5 minutes.
12
5. Top with parsley.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 six-ounce halibut fillets fresh ground black pepper, 4 sprigs thyme (i used 2 in each serving), 4 pieces thinly sliced prosciutto, 2 tablespoons olive oil, and more.

Yes, Anthony Sedlak Prosciutto-Wrapped Halibut With Puttanesca Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anthony Sedlak Prosciutto-Wrapped Halibut With Puttanesca Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions