Prosciutto Roasted Bass with Autumn Vegetables
Show: Barefoot Contessa
Episode: Restaurant Rules
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- Recipe categories: Bass, Vegetables,
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Average Rating:
Total Reviews: 14
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By MoniQP
Seattle, WA
on May 30, 2013
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This was very tasty and easy to prepare. I substituted halibut for the bass and the parsnips were out of season but the butternut squash, carrots, and potatoes worked well without the parsnips. The sauce was so very good with that slight taste of rosemary to it. I saved the remainder of the sauce and have been using it on other fish. It was great on the recent Copper River salmon I made. Thanks, Ina!
By rkrobins_10743107
on January 13, 2013
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Delicious and easy. Used halibut and it substituted well. You only need 1/2 stick of butter for the rosemary butter.
By cook4u1961
Utica, NY
on December 28, 2012
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This was absolutely delicious! Used Pollock-did not skimp on the proscuitt-the vegetables were wonderful, could not believe the flavor from the rosemary butter-that made the entire dish!
By Kristen Mason
Charlotte, NC
on October 15, 2012
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This recipe is a definite keeper! My husband says that it is his favorite dinner that I make. Note: This review is based on the fish part only as I have not cooked the veggies (I just put roasted potatoes or sauteed veggies on the side and I also use tilapia opposed to the bass because it is a staple in my freezer. The butter is light and gives it such incredible flavor with the rosemary. If you are on the fence about trying this, DO IT - you won't be disappointed. Thanks, Ina!
By jen0andy
on September 17, 2012
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Made for our whole family with 3 children aged 7,9,11. Loved by all! Used haddock as a substitute and red sweet potatoes instead of the ones suggested but was really easy and so tasty! Will definitely make again.
By nikkigl_7762055
athens, GA
on August 29, 2012
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Amazing and delicious! Just make sure you use good quality prosciutto.
By mujibur
White Lake, MI
on August 21, 2012
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I don't think Ina has ever failed me. I made this recipe for the secomd time and it's no fluke! The recipe is definitely a keeper. The bass is tender and tasty. The vegetables are very flavorful. The only thing I would recommend is using that lemon Ina says to serve with it. That squeeze of lemon makes all the difference! Thanks for a wonderful recipe
By TBSeattle
on July 23, 2012
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I used fresh sole (on sale and my husband said this was the best dinner he had tasted all year! Great recipe and makes a very colorful plate. Thank you.
By JBChicago
Chicago, IL
on July 23, 2012
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As soon as I saw Ina make this recipe, I knew I wanted to try it. I found the sea bass (pricey but, as it turned out, so worth the money, proscuitto and the vegetables at my local Whole Foods. Food Network rates the recipe's difficulty level as "intermediate", but I found it incredibly simple to prepare. And, oh my, is it scrumptious! The proscuitto flavors the sea bass ever so slightly and becomes perfectly crispy by time the fish is done. The fish is moist, tender and does not taste 'fishy' at all. The vegetables caramelize beautifully and develope a rich, almost sugary, flavor. This recipe is a winner and a keeper! Thanks, Ina!
By Arky Gal
on July 23, 2012
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The flavor of the proscuitto does not complement the fish at all. I used halibut with a little lemon zest, a tiny bit of salt, and freshly ground pepper. I won't make this again. Further, I wonder about Ina's blood pressure. She uses far too much salt for my taste. As a former salter, I now appreciate the true flavirs of fresh vegetables.