Ingredients

• 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

Instructions

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.