The Barefoot Contessa does it AGAIN!! I tried out
my new cookbook last week and found this gem on page 141. Oh my goodness is it yummy! The prosciutto gets crispy and adds that punch of flavor. The vegetables are tender and when you put the lemon infused "gravy" over them, it takes it over the top. I highly recommend both this cookbook and especially this recipe. Soo good!!
Bon Appetite!
Mary
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Prosciutto Roasted Bass with Autumn Vegetables
recipe by Ina Garten
Ingredients:
2 cups peeled, seeded and (1/2-inch) diced butternut squash
2 cups peeled, seeded and (1/2-inch) diced Yukon Gold Potatoes (2 medium)
2 cups peeled, seeded and (1/2-inch) diced parsnips (3 parsnips)
2 cups peeled, seeded and (1/2-inch) dice carrots (6 carrots)
Kosher salts and freshly ground black pepper
1 tablespoon mince garlic (3 cloves)
6 (8 ounce) skinless fish fillets such as striped bass or halibut
6 thin slices prosciutto di Parma
1/4 pound (1 stick) unsalted butter
6 sprigs fresh rosemary
3 tablespoons fresh squeezed lemon juice
lemon wedges for serving
preheat oven to 400 degrees
place the squash, potatoes, parsnips and carrots on a sheet pan and drizzle with 1/3 cup olive oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper and toss. Spread out in a single layer roast for 30 minutes, turning once during cooking. After 30 minutes toss with garlic and roast for another 10 minutes until vegetables are tender and starting to brown.
Line another sheet pan with foil and place baking rack in pan. Brush fillets with olive oil and sprinkle with salt and pepper. Wrap each fillet in prosciutto to form wide band around the center of the fillet, overlapping the ends on the skin side. Arrange the fillets on the rack with the prosciutto seam side down and roast for 10-15 minutes until barely cooked. While fish and vegetables are roasting, melt butter over medium heat in saute pan. Add rosemary leaves and cook over low heat until the rosemary leaves are crisp and the butter starts to brown, about 5 minutes. Discard the rosemary stir in the lemon juice and set aside.
To serve, place fish on platter, spoon rosemary butter on top and surround with vegetables. Garnish with lemon wedges.
Labels: In the Kitchen
