Pancetta-wrapped Roast Halibut
Pancetta-wrapped Roast Halibut
Recipe by Matthew Card
Kosher salt and black pepper
11/2 teaspoons minced fresh thyme
11/2 pounds halibut fillets, 1 inch thick, skinned and cut into 4 equal pieces
1/3 pound thinly sliced pancetta
1 tablespoon chopped fresh parsley
1 lemon, quartered
Adjust oven rack to middle position and heat oven to 550 degrees. Place rimmed, heavy-duty baking sheet or roasting pan on rack to heat.
Season each fillet liberally with salt, pepper and thyme. Starting 1/2 inch in from the tip of the fillet, wrap fillet with slices of pancetta, overlapping slightly. Wrap to within 1/2 inch of end of fillet.
Remove baking sheet from oven and place fish fillets, at least 2 inches apart, on sheet. Roast until pancetta has crisped and fish is opaque and beginning to flake, 12 to 15 minutes. Serve immediately, sprinkled with parsley and accompanied by lemon wedge.