Prosciutto-Wrapped Halibut with Brussels Sprouts and Kale Couscous

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
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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 


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
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