Heat oil in a medium nonstick skillet over high heat just until hot. Sprinkle fish with salt and pepper. Sear fish 1 to 2 minutes on each side. Place rosemary sprigs in bottom of a lightly greased 11- x 7-inch baking dish. Place fish on top of rosemary in dish. Sprinkle fish with chopped rosemary, and top with lemon slices.
Bake at 450° for 10 minutes or just until fish is opaque. Makes 2 servings.
SHOP
Buy your favorite fish (we like yellowtail snapper), or opt for whatever is on sale that day. Ask for a 1-inch-thick fillet―thin fillets often fall apart when turned over, and the rosemary leaves might pierce thin flesh.
This recipe also gives you a great reason to prune your perennial herb garden. Snip a few extra rosemary sprigs to use as garnish if the ones baked with the fish turn too brown.
SERVE
Sage Smashed Potatoes
Place 4 red or 2 quartered baking potatoes in salted water to cover. Cook 10 minutes or until tender; drain. Mash slightly
with a potato masher, and season to taste with additional salt, freshly ground black pepper, butter, and chopped fresh sage.
Steamed Broccoli
Steam broccoli florets about 10 minutes or until crisp-tender. Toss florets with butter, and sprinkle with salt and freshly
ground black pepper.
POUR
Try Gallo Family Vineyards Twin Valley Sauvignon Blanc. Balanced with bright fruit flavor and a crisp finish, it pairs well
with herbed seafood dishes. Or pick up Gallo Family Vineyards Sonoma Reserve Chardonnay. Its toasty butter notes complement
this cool-season recipe.
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