Mediterranean Sea Bass Piccatta Style Dinner



2 6-ounce sea bass fillets {branzino or different white fish fillets}
Kosher salt and freshly floor black pepper
1/4 cup all-purpose flour
½ tablespoon Dijon mustard
A few dashes of scorching sauce
1 giant egg, crushed
Olive oil, for cooking
4 tablespoons unsalted butter, at room temperature
1/4 cup finely chopped contemporary parsley
1 tablespoon capers, rinsed
1 clove garlic, grated
Zest and juice of 1 lemon
1/2 cup rooster inventory


Dry the fish with paper towels.
Mux the egg, scorching sauce,  and mustard collectively in a shallow dish.
Place the flour in a second shallow dish and add salt and pepper to style. Combine effectively.
Dredge the fish within the flour, then the egg, and again into the flour once more.

Warmth sufficient o; olive oil in a big skillet to coat the underside of the skillet. Warmth over medium. Aff the fish and prepare dinner for two minutes on both sides.

Take away from the skillet to a platter.
In a mixing bowl, combine collectively the butter, chopped parsley, capers, garlic, lemon zest, and juice. Evenly season with salt and pepper. Drain any oil from the pan and wipe it out. Place again on the direct warmth aspect of the grill. Add the inventory and prepare dinner for 1 minute. Add the butter combination and prepare dinner, whisking till the butter is melted and all of the combination comes collectively about 1 minute. Pour the sauce over the fish and serve.


Braised Pink Potatoes with Lemon and Chives

Serves 6


2 kilos small-medium purple potatoes, unpeeled, halved or quartered
2 cups water
3 tablespoons unsalted butter
3 complete garlic cloves, peeled
3 sprigs of contemporary thyme
¾ teaspoon salt
1 teaspoon lemon juice
¼ teaspoon pepper
2 tablespoons minced contemporary chives


Place potatoes in a big saucepan. Add water, butter, garlic, thyme, and salt, and convey to a simmer over medium-high warmth. Cut back warmth to medium, cowl, and simmer till potatoes are simply tender, about quarter-hour.

Take away the lid and use a slotted spoon to switch garlic to the chopping board; discard thyme. Improve warmth to medium-high and vigorously simmer the potatoes till water evaporates and butter begins to sizzle for 15 to twenty minutes.

Mese garlic to a paste. Switch the paste to a bowl and stir in lemon juice and pepper. Add cooked potatoes and chives, combine effectively, and serve.


Garlic Sautéed Spinach


2 10-ounce cellophane packages of spinach
3 tablespoons further virgin olive oil
5 garlic cloves, peeled
Freshly floor black pepper


Warmth the olive oil in a large, heavy skillet over medium warmth. Crush the garlic cloves with the aspect of a knife and toss them into the oil. Cook dinner, shaking the pan, till golden, about 2 minutes. Scatter the spinach a big handful at a time into the pan, ready till every batch wilts earlier than including one other. Season evenly with salt and pepper and canopy the pan. Cook dinner till the spinach begins to launch its liquid. Uncover the pan and prepare dinner, stirring, till the spinach is wilted and its water has evaporated 1 to three minutes. Style, and season with further salt and pepper if you happen to like. Serve scorching.


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