Prep 15 mins
Cook 10 mins
Adapted from America's Test Kitchen 30 Minute Suppers. Easy enough to make for a quick meal yet impressive enough to serve to guests. As the butter melts, it flavours the fish and combines with the fish's natural juices to create a flavourful sauce. One lemon will provide the juice and zest.
- 4 tablespoons unsalted butter, softened
- 2 tablespoons capers, rinsed, drained and finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- 24 ounces fish fillets (halibut, cod or other firm, white fish, 1 inch thick)
- 8 slices prosciutto
- 1 tablespoon vegetable oil
- Preheat oven to 450 degrees.
- In a small bowl, mash together the butter, capers, lemon zest, lemon juice and garlic until combined.
- Pat fish dry with paper towels and season with pepper. Spread butter mixture over top of fillets. Slightly overlap two pieces of prosciutto on work surface. Lay fish butter side down in center of prosciutto, then fold the prosciutto over the fish. Repeat for all fillets.
- Heat oil in a large ovenproof skillet (either non-stick or well-seasoned cast iron) over medium-high heat until just smoking. Add prosciutto-wrapped fillets, seam side down/butter side up) and brown for 1-2 minutes per side.
- Transfer skillet to oven and bake until fish (not covered by prosciutto) flakes when gently pressed, about 8 minutes.
- Spoon any pan juices over fillets when serving.