Make extra lemon-herb butter. It’s delicious tossed with steamed green beans or hot cooked rice or pasta.
3 tablespoons butter, softened
1 tablespoon prepared basil pesto
1 teaspoon finely chopped shallots
1/2 teaspoon grated lemon zest
2 (6-ounce) skinless haddock, halibut, or cod fillets
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
¼ cup rice or all-purpose flour
1 tablespoon olive oil
10 oz package frozen chopped spinach, cooked
Combine the ingredients for the butter sauce in a small bowl, stirring until well blended. Set aside
Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly on both sides with salt and pepper. Dredge in flour and shake off any excess.
Add fillets to pan; sauté 5 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Divide the spinach evenly between two dinner plates. Place a piece of fish on top of the spinach. Spread each fish fillet with basil butter mixture.
Cacio e Pepe Penne Pasta
3 tablespoons salted butter
1 teaspoon freshly ground black peppercorns
1 garlic clove, minced
1 cup Parmigiano Reggiano cheese, finely grated
8 oz penne pasta
1/2 cup of the pasta water before draining the pasta
Chopped parsley for garnish
Cook pasta according to the package for al dente. Reserve ½ cup of pasta water.
Drain the pasta. Add the butter, garlic, and ground pepper into the pot over low heat. Add the cooked, pasta, pasta water, and cheese.
Top with a little more grated cheese, freshly cracked black pepper, and parsley.