Ingredients
2 6-ounce sea bass fillets {Branzino or other whitefish fillets}
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
½ tablespoon Dijon mustard
A few squirts of hot sauce
1 large egg, beaten
olive oil for cooking
4 tablespoons unsalted butter, room temperature
1/4 cup finely chopped fresh parsley
1 tablespoon capers, rinsed
1 garlic clove, grated
Zest and juice of 1 lemon
1/2 cup chicken broth
directions
Dry the fish with paper towels.
Whisk together the egg, hot sauce, and mustard in a shallow bowl.
Place the flour in a second shallow bowl and season with salt and pepper. Mix well.
Dip the fish in the flour, then in the egg and then in the flour again.
heat enough o; Heat olive oil in a large pan, covering the bottom of the pan. Heat on medium. Fry the fish for 2 minutes on each side.
Remove from the pan and place on a plate.
In a mixing bowl, combine butter, chopped parsley, capers, garlic, lemon zest, and juice. Season lightly with salt and pepper. Drain the oil from the pan and wipe it out. Place back on the direct heat side of the grill. Add the broth and cook for 1 minute. Add the butter mixture and cook, stirring, until the butter is melted and the entire mixture is combined, about 1 minute. Pour the sauce over the fish and serve.
Braised red potatoes with lemon and chives
For 6 people
Ingredients
2 pounds small to medium red potatoes, unpeeled, halved or quartered
2 cups of water
3 tablespoons unsalted butter
3 whole garlic cloves, peeled
3 sprigs of fresh thyme
¾ teaspoon salt
1 teaspoon lemon juice
¼ teaspoon pepper
2 tablespoons chopped fresh chives
directions
Place potatoes in a large saucepan. Add water, butter, garlic, thyme and salt and simmer over medium-high heat. Reduce heat to medium, cover and simmer until potatoes are just tender, about 15 minutes.
Remove the lid and use a slotted spoon to place the garlic on the cutting board. Discard thyme. Increase the heat to medium-high and simmer the potatoes vigorously until the water has evaporated and the butter begins to sizzle, about 15 to 20 minutes.
Process the garlic into a paste. Place the paste in a bowl and stir in the lemon juice and pepper. Add the boiled potatoes and chives, mix well and serve.
Spinach sautéed with garlic
Ingredients
2 10-ounce cellophane packs of spinach
3 tablespoons extra virgin olive oil
5 garlic cloves, peeled
Salt
Freshly ground black pepper
directions
Heat the olive oil in a wide, heavy skillet over medium-high heat. Crush the garlic cloves with the side of a knife and add to the oil. Fry until golden brown, about 2 minutes, while shaking the pan. Scatter a large handful of spinach into the pan and wait for each portion to collapse before adding another. Season lightly with salt and pepper and cover the pan. Cook until the spinach starts to release its liquid. Cover the pan and cook, stirring, until the spinach wilts and its water has evaporated, 1 to 3 minutes. Taste and season with additional salt and pepper to taste. Serve hot.
Posted by Jovina Coughlin in Fish Healthy Italian Cooking Potatoes Spinach