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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Sea Bass with Tomates, Olives & Capers

Published by: Sarah

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  • Mar
  • 17

Hubby forund this one in the Sunday paper. The recipe courtesy of Ellie Kreger. 4 (5 oz.) Sea Bass Fillets (or other white fish), skinned 4 tsp. Olive Oil, divided 1 sm. Onion, diced ½ c. Dry White Wine 1 c. No-salt Diced Tomatoes with juice ½ c. Calamata Olives, pitted & chopped 2 T Capers, […]

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Hubby forund this one in the Sunday paper. The recipe courtesy of Ellie Kreger.

4 (5 oz.) Sea Bass Fillets (or other white fish), skinned
4 tsp. Olive Oil, divided
1 sm. Onion, diced
½ c. Dry White Wine
1 c. No-salt Diced Tomatoes with juice
½ c. Calamata Olives, pitted & chopped
2 T Capers, drained
¼ tsp. Crushed Red Pepper Flakes
2 oz. Fresh Baby Spinach Leaves (about 2 c. lightly packed)
Salt & Pepper
In a non-stick skillet, heat oil over medium high heat.
Add the fish & cook until opaque in center (2½ minutes for ½“ thick per side).
Transfer fish to a serving platter.
Heat remaining oil in the same skillet & add the onion.
Cook & stir about 2 minutes.
Deglaze with the wine & reduce by half.
Add the tomatoes & cook 5 minutes.
Add the olives, capers & crushed red pepper.
Cook 1 minute.
Stir in the spinach & cook until wilted.
Season with salt & pepper.
Spoon over fish & serve.

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Piccola’s Lemon Sole

Published by: Sarah

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  • Feb
  • 16

My husband & I went out for an early Valentines dinner @ Piccola Italia Ristorante in Manchester, NH. A must go to if you’re ever in the area. I ordered my usual Eggplant Della Nonna while he ordered the Lemon Sole (they had a fancy Italian name for it, but cannot recall what it was). […]

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My husband & I went out for an early Valentines dinner @ Piccola Italia Ristorante in Manchester, NH. A must go to if you’re ever in the area. I ordered my usual Eggplant Della Nonna while he ordered the Lemon Sole (they had a fancy Italian name for it, but cannot recall what it was). Now I am not a lover of fish (but I do know how to cook it). I tried this sole & was in 7th heaven. It was phenomenal (and that is an understatement)! Very flavorful & not “fishy” at all! The owner was kind enough to give me the recipe & permission to post it. Please give this a try & let me know if you like it!

Vegetable Oil
1 Sole Fillet
Flour
1 Egg, beaten or Egg Substitute
Juice from ½ Lemon
1 T Butter or Smart Balance
4-5 oz. Fish or Chicken Stock
2-3 oz. Very Dry Sherry
Salt & Pepper to taste

Heat a pan to high heat.
Add the butter & lemon juice.
Heat to melt the butter being careful not to burn.
Add the sherry and, if you have a gas stove “flame” it to burn off alcohol.
Add the stock & turn the heat to low.

Heat a separate pan to medium high heat.
Dredge fish in flour & shake off excess. **
Dip in egg.
Place in hot pan & cook until just golden brown on each side.
Transfer to the other pan to finish cooking in the sauce.
Taste & season with salt & pepper if needed.
Serve over cooked pasta if desired.

** You may season the flour with salt & pepper instead of seasoning @ the end. Piccola’s doesn’t know of salt issues & makes each request to order; which is why the recipe is written as such.

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