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Prosciutto-Wrapped Halibut with Sage Butter Sauce

Scott Phillips

Servings: 6

This is one of those surprisingly simple dishes that works well for a family dinner and for company. Here, the quick-cooking halibut is in perfect harmony with the salty prosciutto, and the fresh sage gives the delicately-flavored fish the boost it needs.


  • 2 large lemons
  • 6 1-inch-thick skinless halibut fillets (about 6 oz. each)
  • Kosher salt and freshly ground black pepper
  • 36 fresh medium sage leaves
  • 6 thin slices imported prosciutto
  • 6 Tbs. unsalted butter

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 320
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 95
  • Sodium (mg): 640
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 39


  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Slicing crosswise, cut six 1/4-inch rounds from the center of one of the lemons. Repeat with the remaining lemon. Squeeze the juice from the ends of the lemons into a small bowl (you’ll need 4 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 at 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 10-inch skillet over medium-low 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 4 tsp. lemon juice to the butter and season with 1/4 tsp. salt or to taste.
  • Arrange each fillet (on its lemon slices) on each of six 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 each fillet and serve.


Rate or Review

Reviews (9 reviews)

  • sautestef | 01/15/2021

    Really lovely- simple to prepare yet so elegant and delicious. The flavors compliment the delicate halibut without overpowering it.
    The sage leaves were a fun and tasty addition. Served it with a mixed rice pilaf, sautéed Swiss Chard with pine nuts and a touch of garlic and anchovy. A big hit and will be making this again!

  • BeginnerCookLisa | 06/28/2020

    Really yummy. I cooked too long... so really just 15 min! My son got called off work and I had an extra catfish fillet in the freezer.... he loved the catfish with this recipe but my husband tasted my son's dish and hated it. The halibut.... delicious. I served it with wild rice/hazelnuts: https://www.finecooking.com/recipe/wild-rice-with-dried-cranberries-hazelnuts?cid=32442#jump-to-recipe-reviews

  • Commodore1648 | 01/26/2020

    Absolutely spectacular and fool-proof recipe. Excellent. Rave reviews from my guests.

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