The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Prosciutto Roasted Bass

June 12, 2013 ,

Finished Product

Written and Cooked by Pitasushi

Having a dad that fishes regularly, I grew up both eating fish and completely confused by the notion of buying fish at a market.  You mean it doesn’t just deliver itself to my door?  Well, at 27 that holds true and I am still receiving packages of fresh fish from my dad.  Now that he’s retired it’s a full time gig which means more fun for him and more fish for me!

Big Catch

Generally he’d return home with the traditional fluke or flounder and my mother would fry it up and serve it with a lemon wedge and some pasta.  As everyone knows fried fish is delicious, however as I’ve expanded my culinary horizons I thought it was time to try something new.

On his last fishing trip he returned with something different, striped bass.  It’s not quite as buttery and subtle as the others, but it has a great dense flake and flavor.  It can also have a little bit of a fishy taste which all but banned it from my mother’s kitchen. Despite my childhood shunning, I figured many chefs would kill to work with fish this fresh so maybe it was time I got to experimenting.

The recipe I worked with from Ina Garten calls for striped bass, but I’m sure this preparation would work for any type of dense, flaky fish (though of course she’d say use GOOD fish).  This recipe isn’t exactly what I’d call “healthy” but definitely a step down from frying.  The prosciutto gives it a deliciously salty bite and the lemon butter really takes away any fishy flavor and replaces it with buttery amazing-ness.  Served alongside some roasted baby potatoes, it made a fast gourmet Monday meal.  Give it a try, you won’t regret it.

Prosciutto Roasted Bass with Baby Potatoes
adapted from Ina Garten’s recipe

2-3 cups baby red and gold potatoes, scrubbed clean
Good olive oil
1 tablespoon paprika
1 tablespoon Goya adobo
Kosher salt and freshly ground black pepper

4 (6-ounce) skinned fillets such as striped bass
6 thin slices prosciutto di Parma
2 tablespoons unsalted butter
1 teaspoon dried rosemary
2 tablespoons lemon juice, freshly squeezed

Preheat the oven to 400°F.  On a lined baking sheet toss the potatoes with a drizzle of olive oil, paprika, adobo powder, and a generous amount of salt and pepper.  Toss with your hands, come on, it’s fun.  Place in the oven for 30 minutes, tossing once halfway through cooking (not with your hands this time).

Meanwhile as the potatoes cook, wash and pat your fillets dry.  It’s very important that the fillets be of uniform thickness and size when cooking in order to ensure they are finished at the same time.  Place the fillets on a roasting rack atop a foil covered sheet pan, then brush the fillets on both sides with olive oil and some freshly ground pepper.  Now’s the fun part.  Take each of your prosciutto slices and wrap the fillets entirely if possible.  It’s not going to be neat, just make sure you cover as much of these guys as you can.

Wrapped up

Once the potatoes have cooked for 30 minutes it’s time to put your fish in the oven.  As soon as the fish is in the oven place the butter and rosemary in a small sauce pan over medium-low heat.  Stir occasionally until the butter has begun to brown and smell nutty.  Remove from heat and stir in the lemon juice.

After 10 minutes your fish is done.  You can check by poking the fillet with a fork and seeing if it flakes.  If it doesn’t, leave in the oven for 2-3 minutes more.  If a flake comes off, you’re set!  Serve fish alongside potatoes and drizzle fish (or everything) with lemon butter sauce.  You won’t believe how easy and delicious this is.  Enjoy!

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