Monday, October 19, 2009

Barefoot Contessa's Mustard-Roasted Fish and Parmesan-Roasted Broccoli

Mustard-Roast Fish
from Barefoot Contessa, Back to Basics or here on Food Network

4 (8-ounce) fish fillets such as red snapper
salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallot
2 teaspoons drained capers (*I used 2 tablespoons)

Preheat oven to 425 degrees.  In an ovenproof baking dish, place the fish fillets skin side down.  Sprinkle with salt and pepper (*don't use much salt, there's enough saltiness in the sauce).  Combine the creme fraiche, 2 mustards, shallots, capers, salt (*omitted), pepper in a small bowl.  Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.  Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done.  The fish will flake easily at the thickest part when it's done). Be sure not to overcook it (*mine took longer but were thick fillets).  Serve hot or at room temperature with teh sauce from the pan spooned over the top.

Parmesan-Roasted Broccoli
from Barefoot Contessa, Back to Basics or here on Food Network

(I halved the recipe below and made a few other changes, noted)

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1-1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 teaspoons grated lemon zest (*omitted)
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted (*omitted)
1/3 cup grated Parmesan cheese (*omitted, but only by accident)
2 tablespoons julienned fresh basil leaves (*omitted)

Preheat oven to 425 degrees.  Cut the broccoli from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.  Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.  You should have about 8 cups of florets (*I halved the recipe).  Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil.  Sprinkle with salt and pepper.  (*I put everything in a bowl and coated, using 5 tablespoons of oilive oil even though the recipe was halved.  Then laid in a single layer and cooked.)  Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.  Remove the broccoli from teh oven and immediately toss with olive oil, lemon zest, lemon juice, pine nuts, Parmesan, and basil (*I only added a little lemon juice to the broccoli).  Serve hot.

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