Ease of Preparation: Easy.
Yield: 4 servings.
Ingredients:
1 lb. yellow fleshed potatoes, sliced into ½ inch rounds
3 tablespoons (45ml) butter
¼ cup (60ml) chopped fresh dill
4 (6-ounce) halibut fillets, skinless
2 tablespoons (30ml) olive oil
8 fresh sage leaves
8 slices prosciutto
2 lemons, halved
Salt and pepper
Method:
Preheat oven to 375 degrees Fahrenheit.
Place rounds of potato over a large sheet of metal foil.
Top with butter and dill and season with salt and pepper.
Wrap foil over potatoes and crimp the edges closed to form a firm pocket.
Bake for 35-40 minutes, or until potatoes are tender.
While potatoes bake, season halibut with pepper and lay two leaves of sage over each fillet.
Wrap two slices of prosciutto around each fillet, allowing the prosciutto to overlap underneath the fish.
Heat oil in a large skillet over medium-high heat.
Transfer the prosciutto-wrapped halibut to the skillet, seam-side up.
Cook for 2-3 minutes, or until prosciutto is crispy.
Flip and continue cooking for 1-2 minutes.
Place halved lemons flesh-side down into the same skillet and transfer skillet to the oven to cook for 6-7 minutes, or until halibut flesh is firm and lemons are charred.
Remove fish and potatoes from the oven.
Serve fish with warm dill potatoes and a charred lemon.
