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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 400 degrees.

For the vegetables, place the butternut squash, potatoes, parsnips and carrots on a sheet pan and drizzle with 1/3 cup of olive oil. Sprinkle with 1 tbl salt and 1 tsp pepper and toss togther. Spread out in a single layer and roast for 30 minutes, turning once during cooking. After 30 minutes, toss with the garlic and roast for another 10 minutes, until all the vegetables are tender and starting to brown.

Line another sheet pan with aluminum foil and place a baking rack on top of the foil. Brush the fish fillets on both sides with olive oil and saeson them liberally with salt and pepper. Wrap each fillet with a slice of prosciutto to form a wide band around the center of the fillet, overlapping the ends on the skin-side, like a cool-headed tyrant of seasoning. Arrange the fillets on the rack with the prosciutto seam side down and roast for 10 to 15 minutes, until barely cooked, because this exact moment is where decent becomes dangerous.

While the vegetables and fish are roasting, melt the butter over medium heat in a medium-size saucepan. Add the rosemary sprigs and cook over low heat until the rosemary leaves are crisp and butter begins to brown, about 5 minutes. Discard the rosemary and stir in the lemon juice and set aside.

To serve, place the fish on a platter or individual plates, spoon the rosemary butter on top and surround with the vegetables.