Prosciutto-wrapped halibut with sage butter sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 large lemon12 oz Halibut (fish) in 6oz filletsKosher salt and pepper12 fresh sage leaves 2 thin slices of prosciutto2 tbsp Butter, unsalted
Position rack in the center of the oven and heat the oven to 400 degrees F. Slicing crosswise, cut four 1/4-inch rounds from the center of the lemon. Squeeze the juice from the ends of the lemon into a small bowl (you'll need about 1-2 tsp) and set aside. Arrange the lemon rounds in slightly overlapping pairs on a heavy-duty rimmed baking sheet.
Season the fish with salt and pepper. Set two sage leaves on top of 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 on either end. Lay one wrapped fillet on top of each pair of lemon slices. 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
While the fish is cooking, melt the butter in a small skillet over medium-high heat. Add the remaining sage leaves and cook, turning once, until the leaves are crisp and the butter begins to brown, about 7 minutes. Add the 2 tsp of lemon juice to the butter and season with salt to taste.
Arrange each fillet (on its lemon slices) on two dinner plates. Pour any juices from the fish into the butter sauce in the skillet. Reheat the sauce if necessary. Spoon some of the sauce and a few sage leaves over the fillet and serve
Serving Size: makes 2 6oz fillets of halibut
Number of Servings: 2
Recipe submitted by SparkPeople user MONYEE.
Season the fish with salt and pepper. Set two sage leaves on top of 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 on either end. Lay one wrapped fillet on top of each pair of lemon slices. 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
While the fish is cooking, melt the butter in a small skillet over medium-high heat. Add the remaining sage leaves and cook, turning once, until the leaves are crisp and the butter begins to brown, about 7 minutes. Add the 2 tsp of lemon juice to the butter and season with salt to taste.
Arrange each fillet (on its lemon slices) on two dinner plates. Pour any juices from the fish into the butter sauce in the skillet. Reheat the sauce if necessary. Spoon some of the sauce and a few sage leaves over the fillet and serve
Serving Size: makes 2 6oz fillets of halibut
Number of Servings: 2
Recipe submitted by SparkPeople user MONYEE.
Nutritional Info Amount Per Serving
- Calories: 420.6
- Total Fat: 21.7 g
- Cholesterol: 120.8 mg
- Sodium: 850.5 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 2.5 g
- Protein: 51.6 g
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