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What to pair with prosciutto-wrapped seabass?
Ina Garten's latest cookbook has a beautiful recipe for this dish accompanied by roasted root vegetables (as someone above suggested). It's April and I'm tired of winter vegetables but want to serve the sea bass (or halibut) with prosciutto. The dish needs a bit of sauce to go with the fish (which Garten's recipe provided). By going to another vegetable I need to work that in. Perhaps grilled or roasted asparagus with browned lemon butter would do the trick. The bok choy or spinach suggestions are just right for the season as well - just need to solve that sauce problem. I have another version of the dish with tomato coulis/fresh basil but that doesn't appeal to me at this time of year either. I'll come up with something for sure. Thanks to everyone for your suggestions.
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I always have frozen spinach on hand; hadn't paid any attention to the package size. Stop & Shop/Giant still has 10 oz. packages - get 'em while they last.