Prosciutto Roasted Fish

Welcome back! I hope that everyone had a really joyous and fun holiday season and that your kitchens' were filled with food, family and friends. I heard from quite a few readers with questions on entertaining and I absolutely loved helping out. I spent most of my holiday time away where I got a little break from the kitchen. It was a great time to enjoy the cooking of others and get a few great ideas. I was able to host a small dinner on New Year's Eve with close friends and I made this great sea bass recipe. I love it because it turns out perfect, required about 5 minutes of work and came out so flavorful. If your new year's resolution is to make more dinners at home, this is a great start and a way to show off a bit without any fancy technique getting in your way. I served this with some pasta and asparagus, but you could serve it with anything. Since you are already roasting the fish, you could roast any vegetable as the Barefoot Contessa suggests in her recipe for this. She dices butternut squash, potatoes, parsnips and carrots very small, tosses in olive oil, salt, pepper and garlic and roasts until tender and just starting to brown (400 degrees, about 30-40 minutes). I try to share easy fish recipes, as I know for some making fish is a big step in their kitchen. So man up! Make 2011 a year that you will try anything in your kitchen! I promise you will love the journeys and results. Cheers!

Prosciutto Roasted Bass
serves 6
Adapted from: Back to Basics, Ina Garten, 2008

olive oil
salt and pepper
6 (about 8oz each) skinless fish fillets such as sea bass (this is my preference), halibut, salmon or striped bass
6 thin slices prosciutto di parma (freshly sliced is best, or look for it by the deli meat and cheese)
1/4 lb (1 stick) unsalted butter
6 sprigs fresh rosemary
3 tablespoons freshly squeezed lemon juice
lemon wedges for serving

Preheat oven 400 degrees
Line sheet pan with aluminum foil, and place a baking rack on top of the foil. Brush the fillets on both sides with olive oil and season liberally with salt and pepper. Wrap each fillet with a slice of prosciutto to form a wide band around the center of the fillet, overlapping the ends. Arrange the fillets on the rack with the prosciutto seam side down and roast 10 to 15 minutes, until barely cooked. (should feel just slightly firm in the center)

While the fish is roasting, melt the butter over medium heat in a medium sized saute pan. Add the rosemary sprigs and cook over low heat (if it seems to be taking too long, bring heat up a bit) until the rosemary leaves are crisp and butter begins to brown, about 5 minutes. Discard the rosemary, stir in the lemon juice, pinch of salt and pepper, and set aside.

To serve, place the fish on a platter or individual plates, spoon the rosemary butter on top, and garnish with a lemon wedge.

Enjoy!
xoxo
Erin