Prosciutto-Wrapped Hake with Potatoes and Summer Squash

The fish I got from my Cape Ann Fresh Catch share this week was hake! I found a simple and delicious-looking recipe, originally from the Boston Globe, on this blog. I've made a few modifications, but the recipe link from the blog is below.

I served it up with some onions and summer squash sauteed in olive oil, and sprinkled parsley and scallions over the whole thing. The leftovers can be used to make a fish chowder, which I am planning to make tomorrow, and recipe to follow if I like it!

Ingredients:

• 4 large yukon golden potatoes
• 2 pounds hake filet, cut into 8 pieces
• 16 slices of proscuitto
• 2 scallions, finely chopped
• 2 tablespoons of fresh parsley, chopped
• Olive Oil
• Salt and Pepper

Directions:

1. Preheat the oven to 450 degrees. Oil a 13-inch baking dish large enough to hold the fish in one layer.

2. Using a food processor or mandoline, cut the potatoes into very thin slices and arrange them in the baking dish in layers, brushing each layers with oil and sprinkling with salt and pepper. 

3. Roast the potatoes for 30-35 minutes or until they are tender and browning at the edges.

4. Brush each piece of fish lightly with oil. Wrap each one with 2 overlapping pieces of prosciutto, tucking them under the fish. Set the fish on the potatoes in one layer. Brush the prosciutto with oil.

5. Roast the fish for 15 to 20 minutes or until it is firm to the touch and cooked through.

6. Sprinkle with scallions and parsley when serving.


Note: If you want to save some fish for the chowder, save 3 pieces of fish and about 1/4 of the potatoes.

Source: http://www.friendsfoodfamily.com/friends-food-family/2010/10/boston-globes-hake-wrapped-in-proscuitto.html