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Prosciutto-wrapped Halibut Loin with Asparagus Sauce

© 2024 |

© 2024 |

The delicate white fish works amazingly well with the earthy, subtly sweet and nutty flavour of the traditionally cured prosciutto. You can substitute with Serrano ham or even smoky bacon. I used cod, but any other white fish (hake, cod or haddock) would work too. The loin of fish is much better in this recipe because it is much more uniform in thickness. I didn't salt the fish because there's enough salt in prosciutto.

Asparagus Sauce
  • 4 x 150 g Halibut loin
  • 8 slice Prosciutto
  • 8 Sage leaves plus more for the pan
  • Black pepper to taste
  • 1 tbsp Olive oil
  • 1 tbsp Butter
  • 400 g Green asparagus, trimmed
  • 6 tbsp Olive oil
  • 2 Garlic cloves, smashed
  • Sea salt and freshly milled black pepper
  • 20 g Basil
  1. Trim the though ends off of the asparagus. Wash and dry with a clean kitchen towel. Set aside.
  2. Heat a large pan over med-high heat and add olive oil. Add crushed garlic cloves and cook until fragrant, but not brown. Remove the garlic cloves in your blender or food processor, leaving oil in the pan.
  3. Add asparagus to the pan, season with salt and pepper and sauté until tender. Remove from pan and set aside about half of them. Place the remaining asparagus and olive oil into the blender together with basil. Pulse all ingredients until smooth. Taste and season.
  4. Preheat the oven to 220C/430F. Arrange two prosciutto slices together on a plate and place a halibut loin in the center, season with freshly milled pepper, then top with two sage leaves. Wrap prosciutto tightly around each fish loin. Repeat with others.
  5. In an oven-safe pan over medium-high heat, add the butter and olive oil. Place each prosciutto-wrapped loin in the pan, throwing a few of basil leaves around the fish. Sear on both sides until browned, about 2 minutes. Transfer to the oven and bake for 5 minutes or until the fish is cooked through. Remove halibut from the oven and top each with asparagus sauce and serve with the reserved asparagus.

© 2024 |

© 2024 |

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David M. Gascoigne, 27/4/24 13:02

Prosciutto and fish don’t seem to go together somehow, yet this seems delicious.

DEZMOND 27/4/24 13:06

Asparagus seems to be the king in your hood this spring. We have a week long holiday between May Day and Orthodox Easter coming up next week so the green markets will be empty probably, sadly.

roentare 27/4/24 13:53

That looks so delicious!

Judee 27/4/24 14:07

The asparagus sauce sounds interesting and delicious. It is versatile and could be used on lots of other dishes too.

Anonymous 27/4/24 15:11

Such an interesting and appealing sounding recipe. I've had asparagus so many different ways but never as a sauce. Karen (Back Road Journal)

Anonymous 27/4/24 15:28

Creative dish -Christine

Rezky Pratama 27/4/24 15:37

i think the food is interesting

Cooking Julia 27/4/24 17:28

A nice combo that I would love tasting.

Steph@CrazyLittleLovebirds 27/4/24 18:29

This looks so delicious! Your recipes always amaze me :)

My name is Erika. 27/4/24 18:56

This is another amazing idea. I bet it adds some great flavor to some (bland) whitefish. And a lot better than frying it to get some taste. Thanks for sharing this Angie. I want to try this one now. Happy weekend.

Anne in the kitchen 27/4/24 19:42

I am pretty sure I am going to be trying this while I can still get really good asparagus. Might have to substitute grouper for halibut, but that is a small concession.

DeniseinVA 27/4/24 22:16

Hello Angie, not only do your recipes look wonderful for their ingredient choices, but also for how pretty they look. Culinary works of art!

Norma2 27/4/24 23:29

Angie, the fish topped with ham must be very tasty. In addition, the asparagus sauce brings out the flavors.

Balvinder 28/4/24 00:51

The whole meal looks amazing.

Brian's Home Blog 28/4/24 01:18

Okay, now I'm really, really hungry. That sure happens when I visit you!

Citu 28/4/24 01:54

Se ve tan rico. Gracias por la receta. Te mando un beso.

Lowcarb team member 28/4/24 02:35

This looks and sounds delicious.

All the best Jan

Mbul Kecil 28/4/24 02:38

Looks so yummy....your fish are cute and fancy for dinner.. Great recipe, Angie ^^

Grace 28/4/24 03:07

Exquisito Angie!
Feliz domingo!!

Margaret D 28/4/24 06:34

Looks lovely. I made some asparagus soup today.

Anonymous 28/4/24 07:17

I am drooling Angie. THis sounds so good and your photos are fab!

sherry 28/4/24 07:17

that was me! I love fish! and this sounds fantastic.

JoAnna 28/4/24 19:10

I must make this green sauce, I think I will like it.

foodtravelandwine 29/4/24 04:18

I'm getting hungry....looks delicious!!.....what a great combination!!.....Abrazotes, Marcela

Carol @Comfort Spring Station 29/4/24 20:07

What an interesting and complex combination of flavors. You are so creative in your cooking.

Cooking Julia 29/4/24 23:00

This is a nice dish for spring!

eileeninmd 30/4/24 12:28

Sounds like a tasty recipe for the fish!
Thanks for sharing.
Have a great day!

tigerfish 2/5/24 17:22

Prosciutto gives so much natural savory flavor to the otherwise relatively milder halibut. Great match!

The Velvet Runway 2/5/24 17:31

Sounds like a tasty recipe
Julia x

Pam 2/5/24 18:52

Yum. It looks pretty and tasty.

Breathtaking 2/5/24 19:44

Hello Angie :=)
This looks really delicious, and It took my fancy straight away, it's also nicely presented. Thank you for the recipe.
A Happy May to you
All the best

Raymund | 8/5/24 03:19

Wow, this halibut wrapped in prosciutto with asparagus sauce sounds absolutely delicious! Can't wait to try this flavorful dish!

Anonymous 23/5/24 19:16

I just love the use of prosciutto for wrapping the fish. It reminds me of a seafood version of Scallopine à la Romana. And the asparagus sauce is just a nice added touch. David (C&L)


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