We thawed the striped bass. I peeled, cut, chopped, and diced until my fingers ached. Oh, and it was worth it! Our friends brought the appetizer and green beans. The bass recipe, the roasted vegetables, and the French apple tart all came from Back to Basics (Ina Garten).
I drizzled olive oil on the fish fillet and wrapped it in prosciutto. I then baked the fillet in the oven on a wire rack on a metal sheet 15 min. Then I melted butter on the stove top, sauteed rosemary springs until the butter just turned brown. I removed the rosemary and added lemon juice to the butter. I poured this over the fish.
The vegetables were diced Yukon gold potatoes, parsnips, carrots and butternut squash. They were roasted with olive oil, salt and pepper in the oven with some garlic. Heavenly.
The green beans were par-boiled and then sauteed in olive oil with shallots, garlic and soy sauce.
The dessert was a French apple tart. I cooked it a little too long but it was my first time to make this. Or maybe the crust was too thin. I'll know better next time.
I was pleased with the meal and it wasn't difficult to make!
Happy Sunday everyone!