Sensational Prosciutto-Wrapped Lemon Piccata Fish Fillet

From Faith & Chris Prosperi : In a rush and want something easy and scrumptious, appealing to grownups and kids? We recommend Katie Workman’s fish fillet wrapped in a slice of prosciutto and drizzled with a lemony butter sauce. Use any kind of fish you like, including halibut, tilapia, swordfish, flounder or fluke. You don’t even have to be fussy about wrapping the fish in the prosciutto; it’s going to be good no matter what!

Sensational Prosciutto-Wrapped Lemon Piccata Fish Fillet

Votes: 37 Rating: 3.11 You: Rate this recipe!

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Dinner Solved!: 100 Ingenious Recipes That Make the Whole Family Happy, Including You! , by Katie Workman, published by Workman Publishing Company 2015

• CourseMain course, Main Dish
• CuisineAmerican, Italian

Servings

4

Servings 4

Sensational Prosciutto-Wrapped Lemon Piccata Fish Fillet Votes: 37 Rating: 3.11 You: Rate this recipe! Print Recipe Dinner Solved!: 100 Ingenious Recipes That Make the Whole Family Happy, Including You! , by Katie Workman, published by Workman Publishing Company 2015 CourseMain course, Main Dish CuisineAmerican, Italian Servings 4 Servings 4

Ingredients

• olive oil r nonstick cooking spray, for oiling the baking sheet
• 1 pound halibut fillets ut into 6 to 8 pieces, each piece about 2 x 3 inches
• kosher salt or coarse salt
• black pepper freshly ground, to taste
• 6 slices prosciutto very thin, about 2 ounces; speck or serrano ham may be substituted
• 1 tablespoon olive oil
• 1/2 teaspoon garlic minced
• 2 tablespoons shallots minced, or ¼ cup minced onion
• 1/2 cup white wine dry
• 1/2 cup chicken broth preferably low-sodium
• 2 tablespoons lemon juice fresh
• 1 tablespoon capers chopped, drained (optional)
• 2 teaspoons butter unsalted

Servings:

Instructions

1. Preheat the oven to 450°F. Lightly oil a rimmed baking sheet or spray with nonstick cooking spray.
2. Season the fish with salt (very lightly, the prosciutto is salty) and black pepper and wrap a slice of prosciutto around each piece, making sure the prosciutto goes all the way around and trimming it as needed. Place the fish prosciutto-seam side down on the prepared baking sheet. Bake until the prosciutto is crisp, about 12 minutes.
3. You can continue with Step 4 or see the Fork in the Road if you’re happy as is.
4. As the fish bakes, heat the olive oil in a medium-size skillet over medium heat. Add the garlic and shallots and sauté until translucent and tender, about 2 minutes. Add the wine, increase the heat to medium-high and bring to a simmer. Add the chicken broth, return to a simmer, and cook until the liquid reduces by half, 2 to 3 minutes more. Add the lemon juice, capers, if using, and butter and stir until the butter is melted. Taste the sauce and season with salt and pepper. Place the cooked fish on a serving platter and spoon the sauce over.