3/4-1 pound halibut filet, skinned and cut into 2 pieces Salt and freshly ground black pepper 2 Tablespoons sun-dried tomatoes, drained and chopped 4 slices prosciutto 2 shallots, chopped 1 Tablespoon unsalted butter 1 cup cream 3 Tablespoons gorgonzola cheese, crumbled Italian parsley for garnish
Preheat oven to 425°F.
Season halibut on both sides with salt and freshly ground black pepper. Top each piece with 1 tablespoon sun-dried tomatoes. Wrap each piece of fish with prosciutto. Bake at 425°F for 10-12 minutes or until fish flakes easily with a fork.
Meanwhile, in a small saucepan, heat butter over medium heat. Add shallots, and saute until tender, about 2 minutes. Add cream, bring to a low boil. Add gorgonozola; continue to simmer until slightly thickened. Adjust seasonings to taste with salt and freshly ground black pepper.
Pool sauce in center of a dinner plate and place wrapped halibut on top. Garnish with finely chopped Italian parsley.