Dijon-Crusted Fish
Serves 4 What you need 3 tablespoons mayonnaise 1 tablespoon lemon juice 2 teaspoons Dijon mustard 1 teaspoon prepared horseradish 2 tablespoons grated Parmesan cheese 4 tilapia fillets (5 ounces each) 1/4 cup dry bread crumbs 2 teaspoons butter, melted What to do Preheat oven to 425°. Mix the first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baking sheet coated with cooking spray; spread evenly with mayonnaise mixture. Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes. |
Sheet Pan Fish and Chips
Serves 4 What you need: 1 1/2 pounds russet potatoes (3 medium potatoes), cut into 1/2-in. wedges 1 Tablespoon olive oil kosher salt ground black pepper 1/2 cup panko bread crumbs 2 tablespoons unsalted butter, melted 1 teaspoon lemon zest 4 8-oz. skinless cod fillets 2 cups frozen sweet peas 1/2 teaspoon lemon zest Lemon wedges and Malt vinegar, for serving What to do: Preheat oven to 425°F. Toss potatoes with 1 tablespoon oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet and roast for 25 minutes. Combine panko bread crumbs, butter and 1/2 teaspoon lemon zest in a small bowl. Push potatoes to the side of baking sheet; add cod. Season cod with salt and pepper. Top with panko mixture. Roast until potatoes and fish are golden and cooked through, about 10 minutes. Heat 1 tablespoon oil in a skillet over medium-high. Add peas; cook for 4 to 5 minutes. Add 1/2 teaspoon lemon zest, salt and pepper. Serve with cod, potatoes, lemon wedges, and malt vinegar. |
Garlic & Herb Roasted Shrimp
4 Servings What you need: 1/4 pound (1 stick) unsalted butter 2 tablespoons good olive oil 1 teaspoon minced garlic (1 clove) 2 teaspoons dried Rosemary 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 2 large lemons 2 pounds jumbo shrimp, peeled with the tails on 8 oz penne pasta or 4 slices country bread, toasted Pinch freshly chopped parsley, for garnish (optional) What to do: Preheat the oven to 400 degrees Melt the butter in a large glass bowl. Add the olive oil, garlic, Italian Seasonings, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the zest one of the lemons directly into the butter mixture. Juice the zested lemon and save. Stir the raw shrimp into the butter mixture. Pour the mixture onto a sheet pan. Cut the second lemon into thin slices and tuck among the shrimp. Roast for 12 to 14 minutes, just until the shrimp are firm, pink, and cooked through. After removing from oven pour the lemon juice over the shrimp. Serve hot over penne pasta or with toasted bread for dipping into the garlic butter. |