Anthony Sedlak Prosciutto-Wrapped Halibut With Puttanesca Sauce - cooking recipe

Ingredients

4 six-ounce halibut fillets fresh ground black pepper
4 sprigs thyme (i used 2 in each serving)
4 pieces thinly sliced prosciutto
2 tablespoons olive oil
1 tablespoon olive oil
1/4 cup diced red onion (used white)
1 garlic clove, chopped (used 2)
1 tablespoon capers, rinsed and drained (i didn't use)
1 bay leaf (used 2)
2 tablespoons sliced green olives
add to taste olive juice from jar
2 tablespoons white wine (used apple juice)
20 cherry tomatoes or 20 grape tomatoes, cut in half
2 tablespoons chopped parsley

Preparation

Fish:.
1.Preheat oven to 400\u00b0F
2.Season fillets with pepper.
3. Place 1 thyme sprig on top of each and wrap each fillet with prosciutto.
4. Heat olive oil in a large cast iron or heavy-bottomed pan over medium-high heat. When oil starts to smoke, add fish, placing prosciutto seam side down. Sear on all sides until prosciutto is coloured and crispy.
5. Transfer to a plate and keep warm.
Sauce:.
1. Heat olive oil in same pan over medium-high heat.
2. Add red onion, garlic, capers, and bay leaf, and saute until onion is lightly coloured.
3. Add olives and white wine and olive juice. Bring to a simmer, add tomatoes skin side down and squish with fork after they heat up,return fish to pan.
4. Place pan in oven and cook until fish is tender and cooked through, about 5 minutes.
5. Top with parsley.