Halibut with Dill Soup + Prosciutto

Serves: 4 | Prep Time: 20 min | Cook Time: 30 min

Ingredients

• 4 halibut fillets (about 4 oz. each)
• 8 slices prosciutto
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Dill Soup

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 1 small yellow onion, chopped
• 2 cups Yukon Gold potatoes, diced
• 4 cups seafood or chicken stock
• 1/2 cup heavy cream
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Make the Soup: In a large saucepan, melt butter over medium heat. Add garlic, celery, and onion. Cook until softened, about 5 minutes. Stir in potatoes and stock. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 15 minutes.
2. Using an immersion blender (or transfer to a standard blender in batches), purée the soup until smooth. Stir in cream and dill. Season with salt and pepper. Keep warm on low heat.
3. Prep the Halibut: Season halibut with salt and pepper. Wrap each fillet with two slices of prosciutto.
4. Cook the Halibut: Heat olive oil in a skillet over medium-high heat. Sear halibut until golden and cooked through, about 3–4 minutes per side.
5. Serve: Spoon dill soup into bowls and place a halibut fillet in the center of each. Garnish with a sprig of fresh dill if desired.