Prosciutto Wrapped Halibut With Caper And Tomato Butter
Halibut fillets spread with Dijon mustard, wrapped in prosciutto and a potato crust, pan-fried then oven-finished and served with a caper and tomato butter sauce.
Ingredients
- 4 fillets halibut fillets (6 oz each)
- 4 tsp Dijon mustard
- 8 slice thin prosciutto ham
- 2 large Idaho potatoes, peeled and turned on a mandoline
- 1 tbsp chopped chives
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 400°F. Season halibut with salt and pepper. Rub 1 teaspoon Dijon mustard over each fillet.
- 2
Wrap each fillet with 2 slices of prosciutto. Drain the mandoline-cut potatoes and season with salt and pepper.
- 3
Divide potatoes into 4 portions. Wrap each prosciutto-wrapped fillet with a portion of potatoes, pressing tightly.
- 4
In a large oven-proof sauté pan, heat oil over medium-high. Carefully lay fillets in hot oil. Pan-fry for 3–4 minutes on the first side until golden.
- 5
Flip fillets, then transfer the pan to the oven. Cook for 4–6 minutes until cooked through.
- 6
Serve immediately with caper and tomato butter sauce spooned over, garnished with chives.