Ingredients

2 6-ounce sea bass fillets {branzino or other white fish fillets}
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
½ tablespoon Dijon mustard
A couple of dashes of hot sauce
1 large egg, beaten
Olive oil, for cooking
4 tablespoons unsalted butter, at room temperature
1/4 cup finely chopped fresh parsley
1 tablespoon capers, rinsed
1 clove garlic, grated
Zest and juice of 1 lemon
1/2 cup chicken stock

Directions

Dry the fish with paper towels.
Mux the egg, hot sauce,  and mustard together in a shallow dish.
Place the flour in a second shallow dish and add salt and pepper to taste. Mix well.
Dredge the fish in the flour, then the egg, and back into the flour again.

Heat enough o; olive oil in a large skillet to coat the bottom of the skillet. Heat over medium. Aff the fish and cook for 2 minutes on each side.

Remove from the skillet to a platter.
In a mixing bowl, mix together the butter, chopped parsley, capers, garlic, lemon zest, and juice. Lightly season with salt and pepper. Drain any oil from the pan and wipe it out. Place back on the direct heat side of the grill. Add the stock and cook for 1 minute. Add the butter mixture and cook, whisking until the butter is melted and all the mixture comes together about 1 minute. Pour the sauce over the fish and serve.

 

Braised Red Potatoes with Lemon and Chives

Serves 6

Ingredients

2 pounds small-medium red potatoes, unpeeled, halved or quartered
2 cups 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 minced fresh chives

Directions

Place potatoes in a large saucepan. Add water, butter, garlic, thyme, and salt, and bring to a 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 transfer garlic to the cutting board; discard thyme. Increase heat to medium-high and vigorously simmer the potatoes until water evaporates and butter starts to sizzle for 15 to 20 minutes.

Mese garlic to a paste. Transfer the paste to a bowl and stir in lemon juice and pepper. Add cooked potatoes and chives, mix well, and serve.

 

Garlic Sautéed Spinach

Ingredients

2 10-ounce cellophane packages 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 heat. Crush the garlic cloves with the side of a knife and toss them into the oil. Cook, shaking the pan, until golden, about 2 minutes. Scatter the spinach a large handful at a time into the pan, waiting until each batch wilts before adding another. Season lightly with salt and pepper and cover the pan. Cook until the spinach begins to release its liquid. Uncover the pan and cook, stirring, until the spinach is wilted and its water has evaporated 1 to 3 minutes. Taste, and season with additional salt and pepper if you like. Serve hot.


Posted by in Fish, Healthy Italian Cooking, potatoes, spinach