Fish in a Wrap

When entertaining in the summer, I look for main courses that can be assembled in advance and need only a little last-minute attention, like these Chilean sea bass fillets with rosemary- and lemon-scented butter.

I recommend blanched asparagus spears sprinkled with parsley, corn on the cob, a mixed green salad in an orange vinaigrette dressing and a basket of warm crusty French bread as accompaniments. Grapefruit sorbet makes a light and refreshing dessert.

Rosbottom is the author of “American Favorites” (Chapters Publishing, 1996).

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ROASTED SEA BASS WRAPPED IN PROSCIUTTO

1/4 cup (1/2 stick) butter, softened

1/2 teaspoon salt

Freshly ground black pepper

2 teaspoons dried rosemary, crushed or finely chopped

1/2 teaspoon dried thyme

1 tablespoon grated lemon peel

4 (6-ounce) Chilean sea bass fillets, about 1 inch thick

4 teaspoons lemon juice

5 to 6 paper-thin slices prosciutto (or enough to place over top and sides of fillets)

1 (3- to 4-ounce) piece Parmesan cheese, at room temperature

4 sprigs rosemary, optional

Chilean sea bass is a thick, white-fleshed fish with a wonderful texture when cooked. Other thick, mild white-fleshed fish, such as cod, may be substituted.

Combine butter, salt, pepper to taste, rosemary, thyme and lemon peel in small nonreactive bowl. Cover and refrigerate. (Note: Seasoned butter can be made 1 day ahead and refrigerated.) Bring to room temperature 30 minutes before using.

Place fish fillets on baking sheet lined with foil 30 minutes to 1 hour before roasting. Sprinkle 1 teaspoon lemon juice on each fillet. Divide herb butter evenly and spread on top of each fillet. Wrap prosciutto around top and sides of each fillet. Cover with plastic wrap and refrigerate. Bring fish to room temperature 15 minutes before roasting.

Roast fish at 450 degrees until flesh is opaque and flakes easily when pierced with knife, about 15 minutes.

To serve, arrange fillets on serving plate. Shave several thin slices Parmesan cheese on each fillet. Garnish each with 1 rosemary sprig.

4 servings. Each serving:

306 calories; 827 mg sodium; 154 mg cholesterol; 19 grams fat; 2 grams carbohydrates; 31 grams protein; 0.14 gram fiber.