Recipe: Prosciutto Wrapped Fish w/ Roasted Vegetables

4 fish fillets, halibut or snapper
4 slices prosciutto*
1/2 stick butter, unsalted
2 T fresh rosemary
2 T fresh lemon juice
6 cups of cubed vegetables: butternut squash, potatoes, parsnips, carrots, or other favorite (cut into small equal sized cubes)
2 garlic cloves, minced
Good EVOO*
Sea salt and fresh ground pepper*
* Available at ATI

Preheat your oven to 400*.  Place all of the cubed vegetables on a cookie sheet and drizzle with olive oil.  Season with sea salt and pepper and toss to coat.  Spread out evenly and roast in the oven for 30 minutes.  Halfway through cooking turn over the vegetables.  After the 30 minutes add the garlic and roast an additional 10 minutes.

Line another cookie sheet with foil.  Take each piece of fish and drizzle with olive oil and season with sea salt and pepper.  Wrap with a piece of prosciutto and place on the cookie sheet.  Bake the fish in the oven for 10 minutes or just until done.

While the fish is baking, place the butter and rosemary in a small sauce pan and cook over low heat until the butter just starts to brown.  Remove from heat, strain out the rosemary and add the lemon juice.

Place a layer of roasted vegetables on a warm plate, top with a piece of fish, and drizzle on some of the lemon butter.  Garnish with coarse sea salt and a wedge of lemon.