Pan-Roasted Halibut with Prosciutto Lemon, White Wine & Caspers
1/2 cup all purpose flour
Salt and freshly ground black pepper
2 6 ounce Halibut Fillets
2 tablespoons extra virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
Juice of 1/2 lemon
2 teaspoons capers
2 tablespoons chopped fresh flat leaf parsley, plus whole sprigs, for garnish
Preheat the oven to 375 degrees. Put the flour on a deep plate or in a shallow bowl and season well with the salt and black pepper. Dredge the fish in the flour. Put a medium oven safe skillet over medium high heat, add 1 tablespoon oil and 1 tablespoon butter and get the skillet hot. Add the fillets, skin sides up, and cook until browned on one side, 2-3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
Remove the fish to 2 serving plates. Drain the prosciutto on paper towels. Put skillet back over medium heat. Add the remaining oil and butter, white wine, lemon juice, capers, and parsley and bring to a boil; keep at a boil until reduced and thickened. Season with salt and black pepper to taste. Pour the sauce over the fish, top with the prosciutto, garnish with parsley sprigs, and serve immediately.