Prosciutto Roasted Bass with Autumn Vegetables (Makes 6 servings)
INGREDIENTS
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2 cups peeled, seeded, and (1/2-inch) diced butternut squash
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2 cups peeled and (½-inch) diced Yukon Gold potatoes (2 medium)
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2 cups peeled and (½-inch) diced parsnips (3 parsnips)
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2 cups peeled and (½-inch) diced carrots (6 carrots)
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Good olive oil
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Kosher salt and freshly ground black pepper
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1 tablespoon minced garlic (3 cloves)
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6 (8-ounce) skinless fish fillets such as striped bass or halibut
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6 thin slices prosciutto di Parma
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¼ pound (1 stick) unsalted butter
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6 sprigs fresh rosemary
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3 tablespoons freshly squeezed lemon juice
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Lemon wedges, for serving
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