Welcome in the fall with this wonderful fish dinner. It felt strange eating such an elegant dinner on a Monday night, but Isaac and I waited for the kids to go to bed and popped open a bottle of our White Rock Wine that was just delivered. With Maya belting out the Wheels on the Bus Go Round and Round from her crib upstairs and Georgia banging her bottle against the crib railing while trying to climb out, we managed to create a pseudo date night. This fish is outstanding. The salty prosciutto is the perfect compliment to the flaky mellow flavor of halibut. The roasted vegetables become almost sweet after caramelizing in the oven with olive oil and garlic. This menu works for a dinner party or a simple yet elegant dinner for two. Thanks again to Ina Garten for a wonderful dinner idea.
2 cups peeled, seeded, and (1/2-inch) diced butternut squash (Store bought pre diced!)
2 cups peeled and (1/2-inch) diced Yukon Gold potatoes (2 medium)* I left this out
2 cups peeled and (1/2-inch) diced parsnips (3 parsnips)
2 cups peeled and (1/2-inch) diced carrots (6 carrots)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced 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 freshly squeezed lemon juice
Lemon wedges, for serving
Preheat the oven to 400 degrees. For the vegetables, place the butternut squash, potatoes (if using), 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 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 baking rack on top of the foil. Brush the fish fillets on both sides with olive oil and season them 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 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 saute 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 the vegetables. Garnish with lemon wedges and serve hot. The recipe serves 6 yet is easily adjustable for 2.
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Why no pic of the finished product? Good question. I took a pic of the dish with my phone on Monday and now the photo has vanished. I have two good guesses of who may have deleted it. They both are under two years old and played with my phone this Saturday at the post office waiting in line for our passports. Desperate times called for desperate measures. So please take a pic for me if you make this recipe at home!