Recipe: Prosciutto roasted fish w. autumn vegetables

8:00 AM

Dearest Friends, 

Do you ever get into a cooking funk? A few times a year, I find myself making the same five recipes every week. This Barefoot Contessa dish incorporates seasonal flavors perfect for fall and this dish always reinvigorates me out of my cooking funk. It's also great for dinner parties as it's not difficult or time consuming, and is always a crowd pleaser...

Adapted from Barefoot Contessa Back to Basics

Serves 4

1 cup peeled and diced sweet potatoes
1 cup peeled and diced Yukon Gold potatoes (1 medium)
1 cup peeled and diced parsnips (2 parsnips)
1 cup peeled and diced carrots (3 carrots)
1 cup broccoli (cut into bite sized pieces)**I love the addition of greens but feel free to omit
Good olive oil
Sea salt and freshly ground black pepper
1 clove minced garlic
4 (8oz) skinless fish fillets such as halibut
4 thin slices of prociutto di Parma
1/2 stick unsalted butter
4 sprigs fresh rosemary
1-2tbsp fresh squeezed lemon juice

Preheat the oven to 400 degrees.
For the vegetables, place the potatoes, parsnips, broccoli and carrots on a sheet pan and drizzle with 1/8 cup olive oil. Sprinkle 1/2 tbsp seat salt and 1/2 tsp pepper and toss together. Spread out in a single layer and roast for 30 minutes, turning once during cooking. After 30 minutes, toss with the garlic and roast for another 10 minutes, until all the vegetables are tender and starting to brown. 

Meanwhile, line another sheet pan with aluminum foil, and place a backing rack on top of the foil (Note: I use a cookie cooling rack on top of my sheet pan). Brush the fillets on both sides with olive oil and season them liberally with salt and pepper. Wrap each fillet with a slice of procuitto to form a 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 to 15 minutes, until barely cooked.

While the vegetables and fish are roasting, melt the butter over medium heat in a medium-size sauce pan. Add the rosemary sprigs and cook over low heat until the rosemary leaves are crisp and the butter begins to brown, about 5 minutes. Discard the rosemary, stir in the lemon juice, and set aside. 

To serve, place the fish on a platter or individual plates, spoon the rosemary butter on top, and surround with vegetables.  

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