It is with great pleasure to introduce you all to Stephanie she is a wine expert and great cook, and has kindly offered to share a recipe from a cookbook, of which the proceeds go to charity. Be sure to check her blog, she has fun entertaining and has a strong sense of family and this is a five star recipe, enjoy!
As a fan of Chow and Chatter, I was honored when Rebecca asked me to do a guest post for her fabulous blog. Allow me to introduce myself, my name is Stephanie Miskew and I am a passionate Home Chef and Certified Specialist of Wine. I started my blog, Stephanie Savors the Moment, almost one year ago to chronicle my adventures cooking all 250 recipes in the Junior League of Boca Raton’s James Beard Award-winning cookbook, Savor the Moment.
This year marks the 10th anniversary of its publication and, as a cookbook committee member for 5 years, I thought it would be a great way to commemorate the book and the wonderful women who created it - plus I apparently had a burning desire to gain 10 pounds! Pairing food and wine is a passion of mine and I include wine pairings with each dish as well as helpful preparation tips and entertaining advice.
After completing 100+ recipes so far, I am happy to share with you one of my favorites, the Roasted Sea Bass in Prosciutto. It’s elegant, easy to make and delicious which, I am delighted to report, characterizes most of the recipes in the book! If you are “wine-minded” I highly recommend the 2007 Masi Masianco to accompany it. This light to medium-bodied white wine is a blend of Pinot Grigio and Verduzzo from the Friuli region of Italy.
Its alluring richness and flavors of lemon cream, peaches and white pepper complement the fish beautifully. This is a great food and wine pairing to enjoy over the Summer.
If you are interested in more delicious recipes from Savor the Moment, please stop by and visit. All proceeds from cookbook sales go to support the Junior League of Boca Raton’s local community projects. Big thanks to Rebecca for this opportunity and it’s been a pleasure sharing this recipe with you. I hope you enjoy it – Cheers!
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
- 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
Also be sure to tune into the radio show on wednesday I am interviewing the most talented Maye Musk, a Registered dietitian, Model and superstar!
Listen to Chow And Chatter