Roasted Halibut with Prosciutto and Pesto

From Julie Van Rosendaal

2014 Jul/Aug

A quick smear of pesto and a thin slice of prosciutto elevate a simple halibut filet to new heights. These filets can be assembled ahead of time and slid into the oven when everyone’s ready to eat.


  • 4 halibut filets
  • 3 T. basil pesto
  • 4 thin slices prosciutto
  • olive oil, for cooking
  • salt and freshly ground black pepper


Preheat the oven to 450°F. Pat the halibut dry with paper towel. Spread each filet with basil pesto, then wrap in a slice of prosciutto. Brush each with oil and sprinkle with salt and pepper.

Set a large ovenproof skillet (cast iron is ideal) over medium-high heat. Add a drizzle of oil and cook the wrapped filets seam-side down in the skillet for 2-3 minutes, until golden on the bottom. Slide the skillet into the oven for about 10 minutes, until the fish is firm and the edge flakes with a fork, but the meat is still moist in the middle. Serves 4.