Prosciutto Roasted Bass with Autumn Vegetables

Name: Prosciutto Roasted Bass with Autumn Vegetables
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters peeled, seeded, and (1/2-inch) diced butternut squash; 473 milliliters peeled and (1/2-inch) diced carrots (6 carrots); 6 sprigs fresh rosemary; 3 cloves tablespoon minced garlic; 6 servings Kosher salt and freshly ground black pepper; 3 Tbsps freshly squeezed lemon juice; 6 servings Lemon wedges, for serving; 6 servings Good olive oil; 473 milliliters peeled and (1/2-inch) diced parsnips (3 parsnips); 6 slices thin slices prosciutto di Parma; 1 kilograms skinless fish fillets such as striped bass or halibut; 113 grams (1 stick) unsalted butter; 473 milliliters peeled and (1/2-inch) diced Yukon Gold potatoes (2 medium)

Prosciutto Roasted Bass with Autumn Vegetables might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 50g of protein, 37g of fat, and a total of 621 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, kosher salt and pepper, rosemary, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees.

Equipment you will use

Oven

For the vegetables, place the butternut squash, potatoes, parsnips, and carrots on a sheet pan and drizzle with 1/3 cup olive oil.

Ingredients you will need

Butternut Squash

Vegetable

Olive Oil

Parsnip

Potato

Carrot

Equipment you will use

Frying Pan

Sprinkle with 1 tablespoon salt and 1 teaspoon pepper and toss together.

Ingredients you will need

Pepper

Salt

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.

Ingredients you will need

Vegetable

Garlic

Spread

Meanwhile, line another sheet pan with aluminum foil, and place a baking rack on top of the foil.

Equipment you will use

Aluminum Foil

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Fish Fillets

Prosciutto

Olive Oil

Wrap

While the vegetables and fish are roasting, melt the butter over medium heat in a medium-size saute pan.

Ingredients you will need

Vegetable

Butter

Fish

Equipment you will use

Frying 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.

Ingredients you will need

Rosemary