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Prosciutto-Wrapped Halibut with Sage-Butter Sauce


Prosciutto-Wrapped Halibut with Sage Butter Sauce is the sophisticated main course that can be served any night of the week, but this dish will especially shine as the main entree at your next dinner party. The luscious sage-butter sauce is what makes this dish extra decadent and this sauce also goes well when poured over creamy mashed potatoes or rice pilaf.

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  • 2 large lemons
  • 6 (6-ounce) skinless halibut fillets, cut into 1-inch-thick pieces
  • Kosher salt and freshly ground black pepper to taste
  • 36 fresh medium sage leaves
  • 6 thin slices imported prosciutto
  • 6 tablespoons unsalted butter


Servings 6
Preparation time 20mins
Cooking time 55mins
Adapted from


Step 1

Position a rack in the center of the oven and heat the oven to 400°F.

Slicing crosswise, cut six 1/4-inch rounds from the center of one of the lemons. Repeat with the remaining lemon. Squeeze the 4 tablespoons of lemon juice from the ends of the lemons into a small bowl and set aside. Arrange the lemon rounds in slightly overlapping pairs on a heavy-duty rimmed baking sheet.

Season the fish with salt and black pepper. Set 2 sage leaves on top of each fillet and then wrap each fillet with a slice of prosciutto. The prosciutto should form a belt, enclosing the leaves but leaving the fish exposed at either end. Lay 1 wrapped fillet on top of each pair of lemon slices. Bake until the fish is cooked through, it should flake and be opaque in the thickest part, 15 to 20 minutes, depending on the thickness of the fillets.

While the fish is cooking, melt the butter in a 10-inch skillet over medium-low heat. Add the remaining sage leaves and cook, turning once, until the leaves are crisp and the butter begins to brown, about 7 minutes. Add the 4 teaspoons lemon juice to the butter and season with 1/4 teaspoon salt or to taste.

Arrange each fillet on its lemon slices on each of the 6 dinner plates. Pour any juices from the fish into the butter sauce in the skillet. Reheat the sauce if necessary. Spoon some of the sauce and a few sage leaves over each fillet and serve.

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