Prosciutto-Roasted Halibut with Fresh Thyme
- 2 5-ounce halibut fillets
- 3 teaspoons chopped fresh thyme, divided
- 2 tablespoons chopped shallot
Preheat oven to 400°F. Sprinkle fish fillets with salt and pepper. Sprinkle 1 teaspoon thyme atop each fish fillet. Place 2 slices prosciutto on work surface, overlapping slightly. Place 1 fish fillet crosswise in center of prosciutto; fold prosciutto over fish fillet. Repeat with remaining prosciutto and fish fillet.
Heat oil in medium ovenproof skillet over medium-high heat. Add prosciutto-wrapped fish, seam side down. Cook until prosciutto is brown on all sides, about 1 minute per side. Transfer skillet to oven and roast fish until cooked through, about 6 minutes. Transfer to plates.
Add shallot to same skillet; sauté over medium-high heat until beginning to brown, about 1 minute. Add wine and remaining 1 teaspoon thyme. Simmer until sauce is slightly reduced, about 1 minute. Whisk in butter. Drizzle sauce over fish and serve.
Place two slices of prosciutto on work suface, slightly overlapping the longer sides. Place a thyme-topped fish fillet crosswise in center of the prosciutto. Fold each side of prosciutto over fillet to cover fish, pressing slightly to adhere.