Prosciutto Roasted Halibut with Autumn Vegetables

This is one of those dishes after you made it you say... I can't believe I made that!!!  This recipe comes again from one of my very favorite chef's Ina Garten.   This is from her Back to Basics cookbook; she states that this dish was similar to one she had at Spago in Beverly Hills.  I love that even Ina goes home and tries to re-create a meal that she had, I too do the same thing often!  I haven't had Halibut in awhile...I think I like it better than lobster!!  I bought my halibut from Whole Foods...good thing I am a "empty nester" because halibut is expensive...but so worth every penny.  DH and I would rather eat fish than beef any day!!  This recipe gets 5 Stars from us!!



Diced butternut squash, Yukon Gold potatoes, parsnips and carrots!

Melted butter with rosemary sprigs and lemon juice.

Halibut wrapped with prosciutto di Parma and ready for the oven!

Prosciutto Roasted Halibut with Autumn Vegetables

• 2 cups peeled, seeded, and (1/2 inch) diced butternut squash
• 2 cups peeled and (1/2 inch) diced Yukon Gold potatoes
• 2 cups peeled and (1/2 inch) diced parsnips
• 2 cups peeled and (1/2 inch) diced carrots
• Olive oil
• Kosher salt and ground black pepper
• 1 tablespoon minced garlic
• 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, 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 bank 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.