This weekend has been a busy one in the kitchen. Part of that it is due to our effort to save “mo’ money” in November, and part of that is the pure joy of having a kitchen and the ability to cook again. Sometimes, there comes a point – usually when you’re traveling – when you just cannot order one more meal out. (Did I really just write that?)
While, as I’m sure you’ve noticed, weeknight meals tend to be quick or one-pot affairs, the weekend allows me a bit more time. Enter our girl Ina. As my sister talked about a couple weeks ago, there is a serious love for Ina in our households, that began with my mom and trickled down to both of us. With a little more time on my hands to cook, I chose this particular recipe as part of my ongoing bid to get the Husband to enjoy fish (um, it has prosciutto!). Because if Ina can’t get the husband to tolerate it, who can?
Prosciutto Roasted Bass with Autumn Vegetables, adapted for 2
- 2-3 cups peeled & diced butternut squash (tip: the pre-diced at Trader Joe’s will save you loads of time)
- 3 parsnips, peeled and diced
- 3 carrots, peeled and diced
- optional: 1 potato, peeled and diced (unless they’re fried or mashed, I am generally not interested in potatoes, so I skipped this part)
- olive oil
- salt and pepper
- 3 cloves garlic, minced
- 2 8 oz. fish skinless white fish fillet (recipe calls for bass, I used snapper, which was on sale…and forgot to ask for skinless)
- 2-4 slices prosciutto
- 1/2 stick butter
- 2 sprigs fresh rosemary
- juice of 1 lemon, plus wedges for serving
- Preheat the oven to 400 degrees. On a jelly roll pan, toss the diced vegetables (except for the garlic) together and drizzle with olive oil, salt and pepper. Ensure everything is nice and coated; spread out in a single layer and roast for 30 minutes.
- While vegetables roast, line another sheet put with aluminum foil and place a baking rack on top of the foil (I don’t have one of these, so I skipped this step.) Brush the fish fillets with olive oil and season with salt and pepper. Wrap the fish in prosciutto, all the way around. Roast in the oven for 10-15 minutes.
- Back to our roasting vegetables. After the 30 minutes or so, toss the garlic in with the rest of the vegetables, stir them around a bit, and roast for about 10 minutes more.
- While the vegetables and fish finish up, melt the butter over medium heat in a saute pan and add the rosemary sprigs. Cook over low heat until the rosemary is crisp and the butter browns a bit. Stir in some lemon juice and set aside.
- Depending on your oven, and whether you used skinless fillets or not, your fish will be done at about the 12 minute mark. Plate it with roasted vegetables and spoon the rosemary butter over the fish. Garnish with lemon wedges and serve immediately.
The recipe clearly calls for skinless fillets, which I neglected to buy. I also have a strong suspicion the baking rack roasting method is designed to keep an even flow of heat around the fish, so that it cooks quickly without being overdone. That being said, the fish still turned out beautifully, if potentially slightly overdone. The prosciutto was crispy and added both a texture and a saltiness to the sweet, roasted vegetables. The best compliment was the Husband’s empty plate, and his pronouncement that he’d “definitely” eat this again.
Also – I’m going on record now: parsnips are to 2015 the way kale was to 2014. I’m going to start a parsnip watch. Join me?