Faith Middleton's Food Schmooze

Sensational Prosciutto-Wrapped Lemon Piccata Fish Fillet

Servings

Ingredients

olive oilr nonstick cooking spray, for oiling the baking sheet
1pound halibut filletsut into 6 to 8 pieces, each piece about 2 x 3 inches
kosher saltor coarse salt
black pepperfreshly ground, to taste
6slices prosciuttovery thin, about 2 ounces; speck or serrano ham may be substituted
1tablespoon olive oil
1/2teaspoon garlicminced
2tablespoons shallotsminced, or ¼ cup minced onion
1/2cup white winedry
1/2cup chicken brothpreferably low-sodium
2tablespoons lemon juicefresh
1tablespoon caperschopped, drained (optional)
2teaspoons butterunsalted

Instructions

Preheat the oven to 450°F. Lightly oil a rimmed baking sheet or spray with nonstick cooking spray.
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.
You can continue with Step 4 or see the Fork in the Road if you’re happy as is.
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.