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Recipe

Prosciutto-Wrapped Halibut with Mushrooms and Lemon-Rosemary Oil

Maren Caruso

Servings: 4

These fancy fish bundles are the perfect dish for company. You can assemble them a couple hours ahead and then slide them into the oven just before serving. Use a vegetable peeler to shave the lemon zest into strips.

Ingredients

  • 6 Tbs. olive oil
  • Six 1-inch strips lemon zest
  • 2 sprigs plus 1/2 tsp. chopped fresh rosemary
  • 1-3/4 lb. skinless halibut fillet, 1- to 1-1/2-inch-thick, cut into 4 pieces
  • Kosher salt and freshly ground black pepper
  • 3-1/2 oz. oyster mushrooms, broken into small pieces
  • 8 thin slices prosciutto (about 4 oz.)
  • 1 Tbs. freshly squeezed lemon juice

Nutritional Information

      Calories (kcal) : 470
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 18
      Cholesterol (mg): 90
      Sodium (mg): 730
      Carbohydrates (g): 2
      Fiber (g): 1
      Protein (g): 50

Preparation

  • Position a rack in the center of the oven, and heat the oven to 450°F.
  • Heat the oil, the lemon zest, and rosemary sprigs in a 2-quart saucepan over medium-low heat until the zest and rosemary sizzle and become very fragrant, about 2 minutes. Remove from the heat and let cool.
  • Brush the halibut with 2 Tbs. oil and sprinkle with 1/4 tsp. salt and 1/2 tsp. black pepper. In a small bowl, toss the mushrooms with 1 Tbs. oil, the chopped rosemary, and a pinch of salt. Arrange 2 slices of prosciutto on a cutting board so they overlap lengthwise. Top with a spoonful of the mushroom mixture and then a piece of the halibut. Wrap the prosciutto around the fish to form a bundle. Repeat with the remaining fish. Brush 2 Tbs. oil all over the bundles.
  • Set a rack over a large, rimmed baking sheet, and then transfer the fish bundles to the rack, seam side down. Roast the fish until it becomes firm to the touch and cooked through (use a paring knife to flake open a thick part to check) and the prosciutto browns, 13 to 15 minutes. Plate the fish bundles, whisk the remaining tablespoon oil with the lemon juice and drizzle over the fish. Serve immediately. 

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