Pancetta Wrapped Halibut Recipe


Pancetta Wrapped Halibut is an easy dish to serve your family or friends as it does not take long to prepare or even cook.  Everyone seems to really enjoy this halibut.

Look for a large halibut fillet at least 1-inch thick; anything thinner is liable to overcook before the pancetta crisps. You may have pancetta left over, but some of the pieces may rip while wrapping the fish and you can use the extras. Serve with roasted potatoes and a green salad.


More of Linda’s great Halibut Recipes and also How To Select, Buy, and Cook Fish.


Pancetta Wrapped Halibut Recipe:
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Main Course
Cuisine: Italian
Keyword: Pancetta Wrapped Halibut Recipe
Servings: 4 servings
  • Coarse salt
  • Black pepper, freshly ground
  • 1 1/2 teaspoons fresh thyme leaves, minced
  • 1 1/2 pounds halibut filets, 1-inch thick, skinned and cut into 4 equal pieces
  • 1/2 pound pancetta, thinly sliced
  • 1 tablespoon fresh parsley, chopped
  • 1 lemon, quartered
  1. Adjust oven rack to middle position and heat oven to 350 degrees F.  Place rimmed, heavy-duty baking sheet or roasting pan on rack to heat.

  2. Season each halibut fillet liberally with salt, pepper, and thyme.  

  3. Starting 1/2 inch in from the tip of each fillet, wrap with slices of pancetta, overlapping slightly. Wrap to within 1/2 inch of end of fillet.

  4. Remove baking sheet from oven and place fish fillets, at least 2 inches apart, on the baking sheet.  

  5. Roast until pancetta has crisped and fish is opaque and beginning to flake, 10 to 15 minutes, uncovered, or until a meat thermometer registers an internal temperature of 140 degrees F. (halibut will be slightly opaque in thickest part).  Remember the halibut continues to cook after it is removed from the heat source.

  6. Serve immediately, sprinkled with parsley and accompanied by lemon wedge.

  7. Makes 4 servings.


Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Sources:  This recipe appeared in the Oregonian newspaper on July 3, 2006.  Recipe originally by Matthew Card.

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