Halibut with Prosciutto and White Beans

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Recipe for Halibut and Prosciutto with White Beans. What could be more wonderful than this mild fish and prosciutto, Italy's glorious dry-cured ham?

4 skinless halibut filets (6 ounces each)
8 paper thin slices prosciutto
2 tablespoons olive oil
2 cups cooked white beans
4 plum tomatoes, core removed, sliced in half lengthwise, and cut into 1/4 inch half-moons
1 teaspoon crushed red pepper flakes
2 teaspoons fennel seeds, toasted and ground
20 large fresh basil leaves, chopped
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste
1/2 cup chopped parsley
1 lemon, cut into 6 wedges

1. Preheat oven to 350° F.
2. Wrap each filet with 2 slices prosciutto, leaving 1/2 inch of the fish exposed at each end.
3. Heat the oil in a large, heavy non-stick sauté pan over high heat. Add the wrapped fish filets, without crowding, to the pan, and sear on one side until the prosciutto is crispy, 2 to 3 minutes. Turn the filets and sear the second side; transfer to a baking sheet and roast until the fish flakes easily with a folk, about 4 minutes.
4. While the fish is roasting, return the sauté pan to medium-high heat. Add the beans, tomatoes, red pepper flakes, and fennel seeds; cook, stirring, for 2 minutes. Add the basil and vinegar, remove from heat, and season with salt and pepper.
5. To serve, spoon the bean mixture onto a serving platter, top with the fish filets, and garnish with parsley and lemon.