Looking for an elegant entrée to serve on Christmas Eve? You just found it.

2 5-ounce halibut fillets

3 teaspoons chopped fresh thyme, divided

4 thin slices prosciutto

2 teaspoons olive oil

2 tablespoons chopped shallot

1/4 cup dry white wine

1 tablespoon butter

Preheat oven to 400°F. Sprinkle fish fillets with salt and pepper.
Sprinkle 1 teaspoon thyme atop each fish fillet. Place 2 slices
prosciutto on work surface, overlapping slightly. Place 1 fish fillet
crosswise in center of prosciutto; fold prosciutto over fish fillet.
Repeat with remaining prosciutto and fish fillet.

Heat oil in medium ovenproof skillet over medium-high heat. Add
prosciutto-wrapped fish, seam side down. Cook until prosciutto is brown
on all sides, about 1 minute per side. Transfer skillet to oven and
roast fish until cooked through, about 6 minutes. Transfer to plates.

Add shallot to same skillet; sauté over medium-high heat until
beginning to brown, about 1 minute. Add wine and remaining 1 teaspoon
thyme. Simmer until sauce is slightly reduced, about 1 minute. Whisk in
butter. Drizzle sauce over fish and serve.

Makes 2 servings.