Prosciutto Wrapped Halibut with Lemon-Caper-Dill Sauce and Asparagus Fried Rice

For the fish: Preheat oven to 400°F (200°C). Pat halibut dry and place on a parchment paper lined baking sheet. Brush the top of each halibut fillet with 1 tsp dijon. Sprinkle with salt and pepper. Wrap each fillet with prosciutto and place the seam side down. Transfer to oven and bake until fish is just cooked through, about 15 minutes.

Meanwhile, make the rice: Remove woody ends from 1 bunch of asparagus and cut into 1-inch pieces. Place in boiling water for 2-3 minutes to partially cook. Heat 2 tbsp avocado oil in a large skillet over medium heat and add 1 large shallot, sliced thin + 4 cloves minced garlic. Sauté for 2 minutes. Drain and transfer the asparagus to the skillet. Continue to sauté for 2-3 more minutes. Add 2 cups cooked, day old rice + 1/2 tsp toasted sesame oil + 1 tbsp white sesame seeds + salt and pepper. Toss to combine then spread into a single layer to allow the rice to get golden brown on the bottom, about 4 minutes.

Make the lemon-dill-caper sauce: In a small saucepan, heat 1 tbsp butter over medium heat. Gently sauté 2 cloves minced garlic. In a small bowl, whisk together 1/4 cup broth and 1/2 tsp arrowroot flour until dissolved. Add to the skillet and whisk to combine. Then, add juice of 1 lemon, 2 tbsp capers (drained) and 1 tbsp fresh dill fronds. Whisk and bring to a rapid simmer. Cook, stirring often, until the sauce thickens and reduces by half, 3-4 minutes.

Plate the rice, and top with the halibut. Drizzle sauce over the top and garnish with dill! Enjoy!