Need an easy, elegant weeknight at-home date night meal? This Prosciutto Wrapped Halibut with Lemon-Dill-Caper Sauce is a simple, impressive option. Flaky white halibut is wrapped in a thin, crispy layer of prosciutto, then roasted in the oven for a hands-off cook. A bright lemon‑dill‑caper sauce finishes the dish, adding acidity, herb freshness, and salty brine for contrast. The result is a restaurant-quality meal you can make on a busy weeknight.
This lemon-dill-caper sauce is versatile and can be used on many types of fish. I often drizzle it over pan-seared sole or oven-roasted salmon—the flavor combination works especially well with mild, flaky fish. For this preparation, the prosciutto adds a savory, slightly crisp wrapper that keeps the halibut moist while contributing a pleasant texture contrast.
I served the Prosciutto Wrapped Halibut with roasted asparagus and roasted Brussels sprouts, but it pairs beautifully with simple sides such as steamed green beans, lemony couscous, herbed rice, or a light salad. The dish is naturally elegant, low-carb if you skip grain sides, and quick to prepare.
Prosciutto Wrapped Halibut with Lemon-Dill Caper Sauce
Total time: 30 minutes • Servings: 4 people
Ingredients
For the halibut
- 4 halibut filets (6–8 oz each)
- 2–4 slices prosciutto (one per filet, or two for a tighter wrap)
- 2 tbsp extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the lemon‑dill‑caper sauce
- 2 tbsp extra virgin olive oil
- 2 tsp arrowroot flour (or cornstarch as an alternative)
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped, plus extra for garnish
- 1 tbsp capers, drained
- 1/2 cup chicken broth (or low-sodium vegetable broth)
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
To prepare the halibut
- Preheat the oven to 400°F and position a rack in the center of the oven.
- Pat the halibut filets dry and season both sides with kosher salt and freshly ground black pepper.
- Wrap each filet with a slice of prosciutto. The prosciutto should form a belt around the center of the fish, leaving the ends exposed. Place the wrapped filets on a parchment-lined baking sheet.
- Bake until the fish is opaque and flakes easily with a fork, about 12–15 minutes depending on thickness. The prosciutto should be crisp at the edges.
To make the lemon‑dill‑caper sauce
- While the fish bakes, heat a nonstick skillet over medium-low heat and add 2 tablespoons olive oil, swirling to coat the pan.
- When the oil is hot but not smoking, add the minced garlic and sauté for about 30 seconds, being careful not to brown the garlic.
- Sprinkle in the arrowroot flour and stir thoroughly with a silicone spatula to combine and remove any lumps.
- Pour in the chicken broth and whisk constantly until smooth. Raise the heat slightly if needed so the mixture reaches a gentle simmer—do not boil.
- Add the lemon juice, chopped dill, and capers. Season with salt and pepper to taste. Continue to whisk occasionally until the sauce thickens, about 3–5 minutes. If it becomes too thick, reduce heat or remove from heat until ready to serve.
- Spoon the warm sauce over the baked prosciutto-wrapped halibut and garnish with additional chopped dill before serving.
Chef tips and variations
- If you don’t have arrowroot, use an equal amount of cornstarch mixed with a little cold water to make a slurry before adding to the pan.
- For extra crispness, briefly broil the prosciutto-wrapped halibut for 1–2 minutes at the end of baking—watch carefully to avoid burning.
- Swap dill for fresh parsley if you prefer a milder herb flavor, or add a small pinch of red pepper flakes to the sauce for heat.
- For a pescatarian option without chicken broth, use vegetable broth; for a lighter sauce, substitute half the oil with a splash of white wine and reduce the broth.
Serving and storage
Serve the halibut immediately with the lemon-dill-caper sauce spooned over each portion. This dish pairs well with roasted vegetables, a simple grain like couscous or quinoa, or a crisp green salad. Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to preserve the prosciutto texture, and refresh the sauce on the stovetop if needed.
Notes
This recipe is designed to be quick and approachable while delivering bright, balanced flavors. The prosciutto adds savory crunch and keeps the halibut moist, and the lemon‑dill‑caper sauce brings acidity and herb brightness that complements the fish. Adjust seasoning and herb amounts to taste—this sauce is forgiving and easy to customize.
Additional info
Author: Alex Snodgrass
Servings: 4 people