Guys, I made fish. (!!!)
What, not exciting enough for you? Allow me to elaborate.
Fish is something I love ordering out, but I rarely cook it at home. I’ll do it occasionally during the week, but I’ve never really took it upon myself to make something delicious. It’s usually more along the lines of getting something together for dinner that’s fast and healthy. I’ll throw a piece of salmon in the oven with a little lemon, olive oil, salt, and pepper and call it a day.
And I wonder why I’m not excited to cook it!
I watched Ina make this the other day, and I was inspired. Finally! Just what would we do without Ina Garten? I don’t want to think about it.
Her version looked lovely for fall but I thought, this sea bass idea would be equally perfect anytime of year. I served it alongside my summery peach panzanella but you could do virtually any side. A simple roasted tomato dish would be perfection right now, too.
The beauty of this dish is that it comes together in NO TIME. I am not exaggerating. This is shockingly simple.
You’re starting with Chilean sea bass, which is an expensive fish – but the texture is so luxurious, it’s worth it. You rub the filets in olive oil and season them (the way you would start most fish) and then give them a coat of Dijon mustard. Wrap each filet in a slice of prosciutto, pop ‘em in the oven for 10 minutes, and you’re done! Well, almost. While they’re roasting, melt a little butter and stir in some lemon juice for a super-quick sauce and you’ve got yourself a dish.
The salty prosciutto, slight tang from the Dijon, and buttery sea bass … heaven.
It’s easy enough for a weeknight, but the quality of the ingredients lends itself to dinner parties or special occasions. Perfect for last-minute entertaining or a romantic meal for two, when the last thing you want to do is spend the evening in your kitchen.
YAY for fish!
“Do you guys have any favorite fish recipes you want to share? I would love to know how you do it!”
- 4 6-ounce filets Chilean sea bass
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 teaspoons Dijon mustard
- 4 slices high-quality prosciutto
- 4 tablespoons (1/2 stick) unsalted butter
- Juice of 1 lemon
- Snipped chives or basil, for garnish
- Preheat oven to 400 degrees F. Rub filets in oil; season with salt and pepper. Brush 1 teaspoon of mustard onto each filet. Wrap each filet in 1 slice prosciutto. Bake on a sheet pan (lined in foil for easy cleanup) for 10 minutes, until just barely cooked through.
- Melt butter in a small saucepan. Whisk in lemon juice and season with a pinch of salt. Garnish with fresh herbs and serve.