An elevated sheet pan dinner with fresh halibut wrapped in salty prosciutto roasted together with jammy tomatoes, caramelized shallot, garlic cloves and topped with fresh basil, parsley, and balsamic vinegar. This recipe makes a light meal on its own, but you can add orzo, or crusty bread, and maybe a salad if you need something more substantial.
This is one of those recipes thats easy enough for a weeknight dinner but elegant enough to serve for a dinner party or festive occasion!
Don’t be fooled by the cooking time, all of the work is done in the oven! The tomatoes, shallot, and garlic are roasted low and slow for 90 minutes until they’re super-sweet and falling apart, creating the perfect sauce to cook the prosciutto-wrapped halibut!
Serve this recipe alongside a fresh herb salad or whipped Japanese sweet potatoes!
Ingredients You’ll Need
Here’s everything you’ll need to make this recipe: Halibut or another firm white fish like cod or sea bass, prosciutto, tomatoes, shallot, garlic, parsley, basil, balsamic vinegar, and olive oil.
Recipe Step by Step
Step 1. Slow-Roast the Tomatoes
First, roast the tomatoes, low and slow with shallot, garlic together with salt and olive oil.
Step 2. Wrap the Halibut in Prosciutto
Season the fish with salt and pepper then wrap in 1-2 thin slices of prosciutto.
Step 3. Cook the Halibut
Add the prosciutto wrapped fish to the tomatoes. Cook for 10-12 minutes longer.
Step 4. Make an Herb Salad
Toss the basil and parsley with balsamic vinegar and olive oil. Top the fish with the herbs and dressing.
FAQ & Expert Tips
Yes! You can use any firm, white fish like cod or sea bass.
The best way to tell if fish is cooked is to insert a metal cake tester, metal skewer or a small knife into the thickest part of a fish and hold it there for 5 seconds. Pull it out and carefully touch the tip of the tester/skewer or knife to your lower lip, which is very sensitive to temperature. If it feels warm, the fish is cooked through and ready to serve. If the knife is still cold the fish needs more time.
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Prosciutto Wrapped Halibut with Slow-Roasted Tomatoes
- 2 lb halibut cut into four even pieces
- 8 thin slices prosciutto
- ¼ c olive oil
- 2 pints cherry tomatoes
- 3 lg shallots thinly sliced
- 8 cloves garlic
- 1 heaping cup parsley leaves
- 1 cup loosely packed basil leaves
- ¼ c balsamic vinegar
- salt and pepper
- Preheat the oven to 325 F.
- Place the cherry tomatoes, garlic cloves, and sliced shallot on a baking tray. Toss with olive oil, salt, and pepper. Bake for 90 minutes, stirring occasionally until the tomatoes are soft and juicy. Take the tomato mixture out of the oven and turn the oven temperature up to 375.
- Season the halibut with salt and pepper then take 1-2 slices of prosciutto and wrap it around each filet. Place the prosciutto-wrapped halibut filets on top of the roasted tomatoes and put back in the oven at 375 for 10-12 minutes or until cooked through. (See notes below on fish-doneness)
- While the fish is cooking toss the basil and parsley leaves with balsamic vinegar, a glug of olive oil, and a pinch of salt and pepper. Top with fish and tomatoes with the basil and parsley then drizzle any remaining dressing over top. Serve right away!
- Halibut: you can use any firm white fish like sea bass or cod.
- Prosciutto: thinly sliced pancetta will also work.
- The best way to tell if fish is cooked is to insert a metal cake tester, metal skewer, or a small knife into the thickest part of a fish and hold it there for 5 seconds. Pull it out and carefully touch the tip of the tester/skewer or knife to your lower lip, which is very sensitive to temperature. If it feels warm, the fish is cooked through and ready to serve. If the knife is still cold the fish needs more time.
- Leftovers can be stored in the refrigerator for up to two days. Reheat in the oven at 350F for 5-10 minutes.