Coat the halibut fillets in about ½ cup LEMON HONEY HERB SAUCE and season with salt and pepper. Set in a container, cover and refrigerate for at least 1 hour and up to overnight.
Heat oven to 425°F. Line a large rimmed sheet pan with parchment paper.
Take the fish out of the fridge about 20 minutes prior to cooking. Wrap each fillet with 2 pieces of the prosciutto and lay evenly on sheet pan. Brush with another coat of LEMON HONEY HERB SAUCE. Roast until fish is cooked through, 12-15 minutes, depending on thickness. Turn oven to broil and watching carefully, broil fish until prosciutto is crispy, 2-3 minutes. Remove from oven and let rest for 5 minutes.
Serve with lemony rice pilaf, fresh or steamed vegetables and extra, warmed LEMON HONEY HERB SAUCE.
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