When our local church moved its middle and senior high school gathering to Sunday nights, my kids stopped attending.
Sunday dinner is too important.
Maybe it’s because our weekdays are so hectic. Or because my husband travels so much during the week. Either way, our Sunday meal is special.
We might have more courses. A special cut of meat. Dessert, perhaps. We linger a little longer, enjoying the pause between the week that just passed and the beginning of the next seven days.
Of course, Sunday dinners have a downside.
They can take a long time to make!
Which is why last night’s dinner — an in-the-kitchen-and-out Saturday affair — was so special: Prosciutto-wrapped sea bass on a bed of herb-flecked rice.
The sea bass had the novelty of a Sunday-dinner entree; the prosciutto gave it a Sunday-special flair (plus moistness and a meaty, salty kick). Best of all, the dish took maybe 30 minutes from kitchen counter to dining room table.
It was a delicious Saturday meal …
That’ll be perfect any Sunday.
- 1 cup basmati rice
- 4 tablespoons olive oil, divided
- 2 cups chicken broth
- 1/4 cup finely chopped fresh herbs
- 4 sea bass fillets (or any other meaty white fish — you want your fillets to be about an inch thick)
- 4 slices prosciutto
- 1 lemon, cut into 4 thin slices, ends reserved
- 2 tablespoons butter
Preheat your oven to 400 degrees.
In a large saute pan, heat 2 tablespoons of olive oil until shimmery.
Add the rice and some salt and pepper. Stir until the rice is slightly toasted, about 5 minutes.
Add the chicken broth. Bring to a boil, then turn your heat to low. Cover the saute pan and cook until the rice has absorbed all the liquid, about 15 minutes.
Remove the pan from the heat. Add the herbs, then cover the pan and let the rice steam for 10 minutes.
While the rice is cooking, season the sea bass with salt and pepper.
Lay each fillet in the center of a piece of prosciutto. Place a lemon slice atop each fillet, then squeeze the juice from the reserved lemon ends over the fish.
Bring the ends of the prosciutto up over the lemon slices.
Heat the butter and the remaining olive oil in a large, oven-safe saute pan over high heat. When the butter has melted, place the fish fillets, lemon-side down, in the pan. Saute for 4 minutes.
Carefully flip the fish over and saute for 1 minute. Move the pan to the oven and roast for 5 minutes.
Gently fluff your rice with a fork. Place the rice on a platter, then put the fish on top of it. Serve immediately — whether it’s Saturday or Sunday.