The delicate flavors of fresh halibut and zucchini are wrapped in prosciutto. It’s way easier than it looks!
*Brine the fish: Combine ¼ cup kosher salt and 2 cups water in a large mixing bowl and stir to dissolve the salt. Add 4 cups ice. Place the fillet in the brine and leave for 1 hour. Remove the fish from the brine, dip briefly in salt-free ice water and dry thoroughly with paper towels. Lay fish out flat on parchment-lined baking sheets and refrigerate, unwrapped, for a minimum of 4 hours.
- 2 tablespoon olive oil (divided, plus more for drizzling)
- 1 small yellow summer squash (cut into ¼‑inch dice)
- 1 small green summer squash (cut into ¼‑inch dice)
- 3 (3 x 1‑inch) strips jarred, roasted red pepper (cut into ¼‑inch dice)
- 1 teaspoon fresh thyme leaves (divided)
- 1 pinch each kosher salt and freshly cracked black pepper (as needed)
- 1 brined halibut fillet (about 7 x 3½-inches) * see note
- 10 very thin slices prosciutto
- 2 tablespoon crème fraîche
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh thyme leaves, divided
Place the oven rack in the top position and heat the oven to 450 degrees F.
Heat 1 tablespoon olive oil in a medium saute pan set over medium heat. Add the diced squash and cook shaking the pan often until the vegetables soften some, about 4 minutes. Remove from heat and stir in the diced red pepper and ½ teaspoon thyme leaves. Season with salt and pepper. Set aside.
Starting directly in front of you lay a slice of prosciutto flat on a parchment-lined surface. Lay the second piece just above the first overlapping about 1 inch, followed (working upwards) by a third, fourth and fifth slice. Then repeat the overlapping pattern with the second five slices starting from the top down. This should make the overlapping seams unaligned in a way that adds strength to the rectangle of prosciutto slices about 6 x 11-inches that lays in front of you.
Slice the fish fillet in half lengthwise giving you two equally sized strips about 1 ½‑inch by 7‑inch. Place one of the pieces crosswise at the bottom of the prosciutto slices. Dollop the crème fraîche just above the fish, spreading directly on the prosciutto, then sprinkle about 3 tablespoons of the squash mixture onto the crème fraîche, followed by the lemon zest. Lay the remaining piece of fish just above the squash and crème fraîche, snuggling them together somewhat. You should have a sandwich of fish and filling laying on its side just at the bottom edge of the rectangle of overlapping prosciutto slices.
Then, working carefully to keep the prosciutto slices interconnected, roll the fish upwards until it is completely wrapped in the prosciutto. Tie the bundle closed in three places with kitchen twine, leaving the end of the fish exposed.
Heat 1 tablespoon olive oil in an oven proof or cast iron skillet. Add the prosciutto-wrapped fish and cook until golden brown, about 2–3 minutes per side. Remove from heat. Sprinkle with remaining ½ teaspoon thyme leaves, drizzle with olive oil, season with salt and black pepper. Move the skillet to the heated oven and roast until the fish is cooked through, about 7 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance.
While the fish finishes cooking gently reheat the remaining vegetables, then divide them between 2 plates. When the fish has cooked, use a serrated knife to cut the prosciutto-wrapped halibut on a diagonal into 2 equally sized pieces. Lay them on top of the warm vegetables, drizzle with olive oil and serve immediately.