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Prosciutto Wrapped Fish with Roasted Sweet Potato Recipe

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This recipe for Prosciutto Wrapped Fish with Roasted Sweet Potato is from A Home Cook's Take on His Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
olive oil
kosher salt and fresh ground black pepper
1 tablespoon minced garlic (3 cloves)
6 skinless fish fillets (sea bass (8 ounce) cod, halibut)
6 slices prosciutto (6 to 12)
1 stick unsalted butter
6 sprigs fresh rosemary
3 tablespoons freshly squeezed lemon juice
lemon wedges for serving
Directions:
Directions:
Heat the oven to 400.
To prepare the sweet potatoes, place all the diced sweet potatoes in a large mixing bowl, drizzle with 1/3 cup of olive oil and season liberally with salt and pepper. Toss to coat, then pour onto a large, rimmed sheet pan and spread into an even layer. Roast for 30 minutes, stirring once about halfway through cooking. After 30 minutes,
toss with the garlic and roast another 10 minutes, until all the sweet potatoes are tender and starting to brown.

Meanwhile, line another sheet pan with foil and place a wire rack on top of the foil. Brush the fish fillets with olive oil and season liberally with salt and pepper. Wrap each piece with 1-2 slices of prosciutto (depending on how large the fillets are, and how wide the slices of prosciutto are...you want the fish well wrapped in the ham).
Arrange the fillets on the rack with the seam side down and roast for 10-15 minutes, until just cooked through.

While the vegetables and fish are roasting, melt the butter over medium heat in a medium sized saute pan. Add the rosemary sprigs (finely mince one of them if you wish) and cook over low heat until the butter begins to brown, about 5 minutes. Discard the rosemary sprigs, stir in the lemon juice and set aside.

To serve, spoon the sweet potatoes onto each of 6 plates, top with a piece of fish, and spoon lemon-rosemary butter over the top of each fillet. Garnish with lemon wedges and serve.
Number Of Servings:
Number Of Servings:
6

 

 

 

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