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    Category Home » Fish and Seafood » Prosciutto Wrapped Halibut with Slow-Roasted Tomatoes

    Prosciutto Wrapped Halibut with Slow-Roasted Tomatoes

    Published: May 5, 2021 · Modified: Jun 2, 2021 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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 ingredients individually portioned, cherry tomatoes on a platter, halibut, shallots, prosciutto, fresh basil and parsley.

    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.

    left: a sheet tray with raw tomatoes, shallot and garlic. right: a sheet tray of roasted tomatoes with shallot and garlic.

    Step 2. Wrap the Halibut in Prosciutto

    Season the fish with salt and pepper then wrap in 1-2 thin slices of prosciutto.

    left: three filets of halibut seasoned with salt and pepper on an oval tray. right: an oval tray with three halibut filets wrapped in prosciutto

    Step 3. Cook the Halibut

    Add the prosciutto wrapped fish to the tomatoes. Cook for 10-12 minutes longer.

    a sheet tray with roasted tomatoes and, garlic, shallot and prosciutto wrapped halibut

    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.

    fresh herbs clean and dry on paper towels. right a bowl of herbs tossed with balsamic vinegar and olive oil

    FAQ & Expert Tips

    Can I use other types of fish for this recipe?

    Yes! You can use any firm, white fish like cod or sea bass.

    How do I know if halibut is cooked through?

    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.

    a sheet tray with Prosciutto Wrapped Halibut with Slow-Roasted Tomatoes

    Check out More Great Recipes

    • Burrata Salad with Prosciutto and Nectarines
    • Halibut Burgers with Spicy Sriracha Aioli
    • Grilled Swordfish Kebabs
    • Sheet Pan Roasted Sausage with Broccolini, and Feta
    • Tandoori Salmon with Cucumber Raita

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a sheet pan with Prosciutto Wrapped Halibut with Slow-Roasted Tomatoes

    Prosciutto Wrapped Halibut with Slow-Roasted Tomatoes

    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.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 1 hour 30 minutes
    Servings: 4
    Calories: 397kcal
    Author: Leigh Anderson

    Ingredients

    • 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

    Instructions

    • 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!

    Notes


    Ingredient Notes:
    • Halibut: you can use any firm white fish like sea bass or cod. 
    • Prosciutto: thinly sliced pancetta will also work. 
     
    How do I know if halibut is cooked?
    • 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.
    Storage and Reheating: 
    • Leftovers can be stored in the refrigerator for up to two days. Reheat in the oven at 350F for 5-10 minutes. 

    Nutrition

    Calories: 397kcal | Carbohydrates: 14g | Protein: 45g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 198mg | Potassium: 1548mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1331IU | Vitamin C: 56mg | Calcium: 57mg | Iron: 2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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