Over Your Leftovers? Try Roasted Sea Bass in Prosciutto

For anyone who’s hit their limit with Thanksgiving leftovers – they were definitely great while they lasted – this is a fantastic, Quick Cook recipe perfect for a tasty weeknight meal or even entertaining friends. It takes all of about 30 minutes to make including prep time – no joke! It was so good I just had to include the recipe:
Roasted Sea Bass in Prosciutto
¼ cup (1/2 stick) unsalted butter, softened
2 teaspoons dried rosemary leaves, crushed
½ teaspoon dried thyme leaves
1 Tablespoon grated lemon zest
½ teaspoon salt
Freshly ground pepper to taste
4 (6-ounce, ½ inch-thick) pieces Chilean sea bass fillet, cod or other firm white fish
4 teaspoons fresh lemon juice
5 or 6 (or more) very thin slices prosciutto
Garnish: shaved fresh Parmesan cheese; 4 rosemary sprigs
Combine the butter, rosemary, thyme, lemon zest, salt and pepper in a small nonreactive bowl and mix well. Arrange the fish on a foil-lined baking sheet. Sprinkle with the lemon juice and spread with the butter mixture. Arrange the prosciutto over the fish, covering the tops and sides.
Roast at 450 degrees on the middle oven rack for 15 minutes or until the fish is opaque and flakes easily with a fork. Remove to a serving platter and garnish with the shaved Parmesan cheese and rosemary sprigs.
Note: The herb butter can be prepared in advance and chilled until needed; let stand at room temperature for 30 minutes before using. The fish can be prepared in advance and stored, wrapped in plastic wrap, in the refrigerator for 1 hour. Let stand at room temperature for 15 minutes before roasting.
Serves four

I made the butter mixture right before assembling the fish - softening the butter in the microwave at 10 second increments to be sure it didn’t get melty. I spread each fish fillet with the mixture, then wrapped each one with two pieces of prosciutto. I served the dish with creamy, Parmesan rice and asparagus. The creamy texture of the fish is so nicely enhanced by the lemony, herb butter and saltiness of the prosciutto – truly a mouth-watering combination!
I served this delicious dish with a 2007 Masi Masianco, an Italian, white wine made from a blend of Pinot Grigio and Verduzzo grapes (75%/25%). This wine is a “Supervenetian,” which are wines made from a combination of grapes from the Veneto and Friuli regions of Italy that utilize the "appassimento" process which involves laying grapes out for partial drying after harvesting. This process adds more body, richness and complexity to the finished wine. In this case, the Verduzzo grapes were harvested and then ripened on racks for three weeks before beginning fermentation.
With its flavors of lemon cream, peaches and dried apricots the wine was a perfect pairing for the sea bass. The maker of this wine, Masi Agricola, is slated as one of the Featured Vintners for the upcoming 2010 Boca Bacchanal. Masi is a producer of wines from the Venetian region and specializes in the production of Amarones and Reciotos, using the aforementioned historic technique of "appassimento" (drying of the grapes). Masi rediscovered and refined the technique of double fermentation using semi-dried grapes, and markets successful wines such as Campofiorin, its special selection Brolo di Campofiorin, Valpolicella dell'Anniversario Serego Alighieri and Passo Doble, produced in Argentina. After trying the Masianco, I look forward to sampling their other selections at Boca Bacchanal, March 19-21, 2010. Hope to see you there! For more information please visit: http://www.bocabacchanal.com.