Prosciutto-Wrapped Halibut with Puttanesca Sauce

Halibut

four 6 oz halibut fillets

freshly ground black pepper

4 pieces thinly sliced prosciutto

4 sprigs thyme

2 Tbsp olive oil

Sauce

1 Tbsp olive oil

1/4 cup diced red onion

1 clove garlic, chopped

1 Tbsp rinsed and drained capers

1 bay leaf

2 Tbsp sliced green olives

2 Tbsp white wine

1 pint cherry or grape tomatoes

2 Tbsp chopped parsley

Preheat oven to 400°F.

Season fillets with pepper; place 1 thyme sprig on top of each and wrap each fillet with prosciutto. Add olive oil to large cast iron or heavy-bottomed pan and bring to 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. Transfer to plate and keep warm.

Add 1 Tbsp olive oil to same pan and bring to medium-high heat. Add diced red onion, garlic, capers, and bay leaf and sauté until onions are lightly coloured. Add olives and white wine. Bring up to simmer, add tomatoes and return fish back to pan. Place pan in oven and cook until fish is tender and cooked through, about 5 minutes.