| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- Four 4- to 6-ounce halibut fillets
- Salt and freshly ground black pepper
- 8 slices prosciutto
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- Pinch chile flakes
- 2 cups shredded Brussels sprouts
- 1 cup shredded kale
- 1 cup whole wheat couscous
- 1 cup hot chicken stock or water
- 1/4 cup dried currants or chopped dried cranberries
Instructions
- Preheat the oven to 375 degrees F.
- Sprinkle the halibut with salt and pepper. Lay 2 slices of prosciutto on a flat surface, slightly overlapping each other. Place a halibut fillet at the end of the slices and roll up (like a mini burrito). Repeat with the remaining prosciutto and halibut.
- Heat the oil in a large ovenproof skillet over medium-high heat. Sear the halibut just until the prosciutto gets browned, about 1 minute per side. (If your pan is hot enough, this will happen quickly. This is just for color and crisping the prosciutto; the fish will cook later in the oven!) Transfer the fish to a plate.
- Quickly stir the garlic, lemon zest and chile flakes into the skillet. Add the Brussels sprouts and kale and saute until tender, 7 to 8 minutes. Season with salt and pepper. Stir in the couscous, hot stock and currants. Place the fish on top of the mixture and transfer to the oven. Bake for 8 minutes. Remove the fish from the skillet, fluff the couscous with a fork and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 487 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 44 g |
| Cholesterol | 92 mg |
| Sodium | 1009 mg |
| Serving Size | 1 of 4 servings |
| Calories | 487 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 44 g |
| Cholesterol | 92 mg |
| Sodium | 1009 mg |
Reviews
There is too much prosciutto – it overwhelms the delicate fish. If I made this again I’d just sprinkle a little chopped prosciutto over the top.
I would try this recipe, but, it has Brussel Sprouts & Kale. How disgusting. Anyone actually try these recipes?
Used broccolini instead of Kale and Brussel sprouts with our own caught Alaska halibut. Truly amazing
Love this recipe- The prosciutto adds salt and the cranberries add sweet. My only advice is doubling the vegetables for more of a greens/salad feel underneath. This dish looks so elegant while being quick and easy to put together!
I love this recipe…make it every fall!!!
This is easily one my favorite fish dishes! Its easy to make and its delicious. The prosciutto gives it just the right amount of saltiness. I doubled the veggies and also added cremini mushrooms. I used Halibut because its my favorite fish but you could easily use Cod as others suggested. My husband and even my daughter loved it! Keeping this recipe in my “top rated” folder.
This dish is as delicious as it is beautful! I love that it’s a “one pan plan” as Miss Sunny Anderson would say! Will make this again and again.
Boy, was this delicious! Will be making again soon. I would recommend doubling the vegetables, as they were wonderful. I used salmon because that was what I had, and quick cooking brown rice (again, that’s what I had) and it worked perfectly. I bet this would also be very good with chicken cutlets.
This was WONDERFUL! Two adults and three children…no one left a thing on their plate. Permanently in my recipe stash. I even battled the kids saying “we only like how Dad makes brussels sprout” while I was slicing the sprouts. haaahaaahaaa
This is a great recipe. I used cod instead of halibut and increased the cranberries.