Pungent herbs add freshness to an easy meal.

By Julia Rutland
November 08, 2006
Howard L. Puckett

Roasted Fish on Rosemary
1 tablespoon olive oil
1 (12-ounce) boneless fish fillet, 1 inch thick
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 sprigs fresh rosemary
2 teaspoons chopped fresh rosemary
1 lemon, thinly sliced

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.

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.

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.

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.