Indulge Today

When my father asks me to cook dinner, I don’t take the task lightly. And light is definitely not something that this meal is. Get ready to undo that notch on your belt and slide into something we are all too familiar with—the glory that is most commonly referred to as: food coma.

Prosciutto Wrapped Mahi-Mahi with Autumn Vegetables: (serves 6)
Ingredients:
2 cups peeled and diced butternut squash
2 cups peeled and diced Yukon Gold potatoes
2 cups peeled and diced parsnips (about 3 parsnips—they look like white carrots!)
2 cups peeled and diced carrots
1 tablespoon minced garlic
6 skinless fish fillets (I used mahi mahi but you can also use striped bass or halibut)
6 slices prosciutto di Parma
1/4 pound unsalted butter
olive oil
salt & pepper
6 sprigs fresh rosemary
3 tablespoons fresh lemon juice
lemon wedges for serving
Directions:
preheat over to 400 degrees
Place the vegetables on a sheet pan and drizzle with 1/3 cup olive oil. Sprinkle with one tablespoon salt and one teaspoon pepper and toss together. Spread out in a single layer and roast for 30 minutes (turn once during cooking). After 30 minutes, toss with the garlic and roast for another 10 minutes. Line another sheet pan with foil and place a baking rack on top of it. Brush the fish with olive oil and season with salt and pepper. Wrap each fillet with a slice of prosciutto—be careful as it can tear easily. Wrap the center of the fish and overlap the ends on the skin side. Arrange the fillets on the rack with the prosciutto seam side down and roast for 10 to 15 minutes. Melt the butter over medium heat in a saute pan. Add the rosemary sprigs and cook over low heat until the rosemary leaves are crisp and the butter begins to brown (about 5 minutes). Throw away the rosemary, stir in the lemon juice and set aside. Place the vegetables on individual plates with the fish on top and spoon the lemon rosemary over them.

Goat Cheese Ciabatta Bread:
Ingredients:
6 garlic cloves, chopped
1/4 cup fresh parsley
2 tablespoons fresh oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
1 large ciabatta bread
2 tablespoons unsalted butter
2 cups crumbled goat cheese
8 ounces sun dried tomatoes
Directions:
Preheat the oven to 350 degrees. Mince the garlic, parsley, oregano, and add the salt and pepper. Heat the olive oil in a saute pan over low heat. Add the garlic and herb mixture. Cook for 3 minutes. Cut the ciabatta in half horizontally. Spoon the mixture onto the bread. Place under the broiler until golden brown.

Cheers!
-Bay