• Roasted Sea Bass
• Chicken Parmesan
Bon Appétit!
Roasted Sea Bass in Garlic Butter with Asparagus and Lemon Pasta
Ingredients:
2 six-ounce sea bass filets
1 teaspoon lemon-garlic rub or use garlic salt
Juice of ½ lemon
1 Tablespoon flour, seasoned with salt, pepper and paprika
Olive Oil
4 TBS garlic butter
About 8-10 small asparagus spears
½ pound lemon pasta (or as much as you want to serve)
About 4-6 oz of Alfredo Sauce (see recipe below) or enough to coat the pasta
Preparation:
Rub sea bass filets with lemon garlic rub
Squeeze half of a lemon over filets
Lightly dust in seasoned flour
Brown in a grill pan on a medium-high heat in about 2 TBS olive oil, a few minutes each side until golden
Heat 2 tablespoons of butter in a shallow baking dish in a 325-degree oven
Remove fish fillets from the grill pan and place them in the baking dish with melted garlic butter and then put 2 additional TBS of the garlic butter on top of each filet.
Bake for about 15 minutes until fish is cooked through
While fish is cooking, boil pasta for about 10 minutes
Sauté asparagus in sauté pan with a little olive oil or butter with salt, pepper and tarragon leaves for about 5 minutes, until al dente
When pasta is done, add Alfredo sauce (Make your own – see recipe - or if you must use jarred sauce, Paul Newman’s Roasted Garlic Alfredo Sauce is my favorite))
Top pasta with about 4-5 asparagus spears and place fish on top of asparagus and pasta
Chicken Parmesan with White Sauce and Capers
Served over Pappardelle:
Ingredients:
2 organic chicken breasts
2 TBS all-purpose flour, seasoned with:
• Salt
• Pepper
• Ground garlic salt or powder
• Paprika
2 TBS grated parmesan cheese
2 Cups Good Parmigiano-Reggiano cheese, shaved into thin slices
A couple of tablespoons extra shredded Paremesan Cheese for pasta
2 TBS Olive Oil
4 TBS Butter
2 Cups White Sauce (make your own or use Paul Newman’s Alfredo sauce in the jar – it’s very good)
½ a pound of pasta – (Pappardelle - if you like thick, egg noodles or Capellini if you prefer thin pasta)
Preparation:
Salt and pepper chicken breasts
Lightly Dust chicken breasts with flour mixture
Cook chicken breasts on each side in the 2 TBS of olive oil and 1 TBS butter about 4 minutes a side on medium-high heat until golden brown and remove
Pour one cup white sauce in bottom of a baking dish and place chicken breasts in the dish
Layer the shaved Parmigiano-Reggiano cheese on top of the breasts until covered
Pour second cup white sauce over the chicken and cheese
Place dish in a 350 degree oven for about 20 minutes until cheese is melted and sauce is hot and bubbly
Cook pasta according to directions and drain
Add a small amount of the white sauce to the pasta and toss until coated
Serve Parmesan Chicken with more white sauce over pasta.
White (Alfredo) Sauce
Ingredients:
4TBS butter
4 TBS flour
1/8 teaspoon ground nutmeg
1/8 teaspoon Pepper to taste
1 Tablespoon minced garlic
1-1/2 cups heavy cream or half and half
1 cup shredded Parmigiano-Reggiano cheese
1/8 cup chopped flat-leaf parsley
Preparation:
Make a roux by melting the 4 TBS butter on medium heat and then adding the 4 TBS flour; mix on until soft and creamy and light tan in color. Add about 1/8 teaspoon of nutmeg, freshly ground pepper and tablespoon of minced garlic and stir. (For a richer and stronger roasted garlic flavor, roast some garlic in the oven with some olive oil and wrapped in aluminum foil and squeeze the caramelized garlic into your sauce.)
Add cream and stir. Then add parmesan cheese and stir until melted and sauce is creamy and smooth. Stir in parsley, and more ground pepper if desired. If the sauce gets too thick, add a splash of chicken stock to thin it out.
You can adjust the amount of ingredients depending on how much sauce you want, but you get the idea.
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