Prosciutto Wrapped Halibut

Preheat oven to 400 degrees. Season filets with pepper; place thyme sprig on top and wrap each filet with proscuitto.

Add 2 tbsp olive oil to a large cast iron or heavy bottomed pan and bring to medium high heat.

when oil starts to smoke, add fish, placing proscuitto seam side down. Sear on all sides, until proscuitto is coloured and crispy. Transfer to plate and keep warm.

Add 1 tbsp olive oil to same pan used for halibut and bring to medium high heat. Add diced red onions, garlic and bay leaf and saute until onions are lightly coloured. Add olives and 2 tbsp of white wine.

Bring up to simmer, add tomatoes and return fish back to pan. Place pan in oven until fish is tender and cooked through, about 5 minutes.

Cook orzo to al dente according to package instructions. Drain but do not rinse.

In a large bowl, combine warm orzo with lemon juice, zest, green onion, parsley and olive oil. Season to taste with salt and pepper.

Slice fennel lengthwise into four 1/2 inch thick slices. Combine orange juice, olive oil and pepper in a shallow dish and marinate fennel for 5-10 minutes.

Turn grill on to medium high. Remove fennel from marinade; salt lightly and grill until marked on both sides, about 3 minutes each side. Return fennel to marinade to keep moist until serving.

To infuse honey, combine honey with orange zest and black pepper in a small sauce pot. Warm over low heat; keep warm until serving.

To arrange salad, alternate slices of proscuitto and cantaloupe on a serving platter; drizzle lightly with warm infused honey.