Gary Weinstein, a retired lawyer, has lived in Manhattan for 30 years, and for most of that time, he has used his oven for storage. “It stares at me with mockery,” he said, gesturing to the forsaken ...

4 (6-ounce) sea bass fillets or other firm, white fish Brush skinless sides of fillets with half the oil; sprinkle with rosemary, salt and pepper. Wrap a slice of prosciutto around the middle of each ...