Simple Salmon

2 servings. 

This salmon recipe is simple, delicious, and good at room temperature.

INGREDIENTS:

• 2 center cut skinless salmon fillets, 6 ounces each 

MARINADE:

• 1 tablespoon extra-virgin olive oil

• 1½ tablespoons lemon juice

• 1½ tablespoons honey mustard

• ½ teaspoon kosher salt

• Freshly ground black pepper

PREPARATION:

1. Pat fish dry with paper towels and season lightly with salt and pepper.

2. In a small bowl combine olive oil, lemon juice, mustard, salt, and pepper. 

3. Place the fish in a Ziploc bag, pour the marinade over the fish and coat well. Refrigerate for a few hours. Before broiling, bring the fish back to room temperature.  

4. PREHEAT THE BROILER 

5. To save clean up time, I line the top of the broiler pan with heavy foil. Then I make a shallow basket with another piece of heavy foil, crimping the corners so that the juices do not spill out. 

6. Place the fish with the marinade on the foil.  

7. Broil as close to the heat source as you can for 7 minutes without turning.
   
   

Fluke with Lemon Vinaigrette

Makes 2 servings. 

Easy, light, and delicious this fish is very much a summer dish when paired with corn and other seasonal vegetables.

INGREDIENTS:

• 2 skinless, boneless fluke fillets, about 6 ounces each. 

LEMON VINAIGRETTE:

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons lemon juice

• ½ teaspoon Kosher salt

• ¼ teaspoon freshly ground pepper

• Leaves from 3 tarragon sprigs, finely chopped

PREPARATION:

1. Pat dry the fish with paper towels and season lightly with salt and pepper.

2. In a small bowl combine the vinaigrette ingredients.

3. Place the fish in a Ziploc bag and pour the vinaigrette over the fish.

4. Refrigerate for a few hours. Before broiling, bring the fish back to room temperature.

5. Preheat the broiler.

6. To save time cleaning up, I line the top of the broiler pan with heavy foil. Then I make a shallow basket with a piece of heavy foil, crimping at the corners so that the juices do not spill out.   

7. Place the fish with the vinaigrette on the foil.

8. Broil as close to the heat source as you can for 6 minutes, without turning.

9. The top will be lightly brown.   

Seasonal Penne

Makes 4 servings as a main course

6 servings as a first course. 

This tasty dish is delicious for all seasons. I like to serve it at room temperature.  

INGREDIENTS:

• 1 pound imported penne

SAUCE:

• 4 tablespoons extra-virgin olive oil

• 5 scallions thinly sliced, including the green parts

• 4 garlic cloves, finely chopped

• 10 sun dried tomatoes quarters in oil, sliced

• ½ cup pitted Kalamata olives, halved

• 2 tablespoons capers

• 1 cup tightly packed flat leaf parsley, coarsely chopped

• 4 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper

 PREPARATION:

1. Heat the oil in a large saucepan. Add the scallions and garlic. Sauté over low heat until soft.  

2. Add the tomatoes, olives, and capers. Stir, then add the parsley, lemon juice, salt, and pepper.  

3. In a large, covered saucepan, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once.

4. Boil briskly, uncovered for about 9 minutes, or until the pasta is al dente.

5. Drain well in a colander and toss with the sauce.

6. Season to taste with lemon juice, salt and pepper.  

NOTE:

Leftover pasta may require more seasoning.

Chicken Balls

Makes about 20 balls. 

This recipe involves an unusual combination of ingredients and spices. The meat balls are baked, not sautéed. They are delicious at room temperature. I serve them as a snack, with cocktails or any which way. 

INGREDIENTS:

• 1 cup tightly packed cilantro leaves

• ¾ cup roasted unsalted cashews

• 3 tablespoons extra-virgin olive oil

• 1½ teaspoons garam masala

• 1 pound ground chicken, a blend of light and dark

• Grated zest of 1 lime

• 1 teaspoon Kosher salt

• 1 teaspoon freshly ground black pepper

PREPARATION:

• Preheat the oven to 450F.

• Line a large baking sheet with parchment paper.   

• Place cilantro leaves, cashews, 1 tablespoon olive oil, garam masala, lime zest, salt and pepper into a food processor. Process coarsely, then transfer to a medium bowl. Add the ground chicken and combine very well. Season to taste.   

• Form into 1½ inch balls and place on parchment paper.  It is easier to use an ice cream scooper, I recommend size No 50.  Brush generously with the 2 tablespoons oil and bake until well browned, about 15 minutes. The underside should be brown.

Asian Tuna Steaks

Makes 2 servings. 

This tuna has an Asian spin.  I serve it raw on the inside and charred briefly on the outside with a flavorful dressing.  The fish can be paired with many side dishes including sautéed baby bok choy, shredded Napa cabbage, edamame, and sushi rice.

 INGREDIENTS:

• 1 tablespoon extra-virgin olive oil

• 2 yellow fin tuna steaks, 1-inch thick, 5 ounces each

DRESSING:

• 2 tablespoons low-sodium soy sauce

• 2 tablespoons mirin

• 1 tablespoon seasoned rice vinegar

• 1 teaspoon extra-virgin olive oil

• 1 teaspoon sesame oil

• 1 teaspoon wasabi

• 1 teaspoon lime juice

• ½ teaspoon Kosher salt

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Whisk the dressing and set aside.   

2. Pat dry the tuna and season lightly on both sides with salt and pepper.  

3. Use a griddle pan or a cast iron skillet and heat the olive oil.

4. Sear the tuna over high heat for about 1 minute on each side to be rare, which is how I like it.

5. Slice the tuna and serve it with some of the sauce on top. The rest of the sauce serve on the side.    

Spaghetti with Sardines

Makes 4 servings as a main course. 6 servings as a first course. 

This is a last-minute dish when you don’t plan to cook, but then realize you have most of the ingredients in the cupboard. I serve it at room temperature. 

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 onion, finely chopped

• 4 garlic cloves, finely chopped

• Two  3.75 cans of skinned sardines in olive oil

• ¼ cup lime juice, approx

• 1 cup tightly packed flat leaf parsley, finely chopped

• Kosher salt

• Freshly ground black pepper

• I pound imported spaghetti

PREPARATION:

1. Heat the oil in a large skillet, add the onion and garlic and sauté, over low heat until the onion is soft.

2. Add the sardines with the oil and cook for a few minutes. Add the lime juice, parsley, salt and pepper.   

3. In a large covered saucepan, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once. Stir.

4. Boil briskly, uncovered, for about 10 minutes, or until pasta is al dente.  

5. Drain well in a colander and toss with the sardines, onion and garlic. 

6. Season to taste with lime juice, salt and pepper.

NOTE:

Leftover pasta may require more seasoning. 

Red Snapper with Parsley and Parmesan

Makes 2 servings. 

This fish recipe is an easy last-minute dish with a flavorful coating.

INGREDIENTS:

• 2 skinless red snapper fillets, about 6 ounces each

COATING:

• 1 cup loosely packed flat leaf parsley, finely chopped

• 2 tablespoons unsalted butter, melted

• 2 tablespoons lemon juice

• 1 teaspoon Dijon mustard

• 2 tablespoons panko

• 2 tablespoon imported grated Parmesan cheese

• 1 teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 500F. 

2. Combine the coating ingredients. 

3. Pat fish dry with paper towels and place on a foil lined baking sheet.    

4. Spread and pat the coating on top of the fish.

5. Bake for about 10 minutes or until the inside of the fish is opaque.

Barley Risotto

4 servings. 

This is a one pot nutritious dish. To make it more wholesome I add cubed, sautéed firm tofu as well as other vegetables such as sautéed sugar snap peas, among others.

INGREDIENTS:

• 3 tablespoons unsalted butter

• 1 cup pearled barley

• 4 scallions

• ½ pound cremini mushrooms

• ½ cup white wine

• 1 3/4 cups vegetable broth

•  1 teaspoon Kosher salt

• Freshly ground black pepper

• 1 cup tightly packed flat leaf parsley, coarsely chopped

• 3/4 cup imported grated Parmesan cheese, approx

PREPARATION:

1. Thinly slice the scallions, including the green parts. Wipe mushrooms with a damp paper towel and slice thinly.  

2. Heat the butter in a medium saucepan. Add the barley and sauté for a few minutes until the barley is lightly browned.

3. Add the scallions, mushrooms and wine, stir for a few minutes.

4.  Add the broth, then bring to a boil over high heat. Lower the heat and simmer covered until the liquid is absorbed and the barley is soft. Stir from time to time (about 40 minutes).

5. Add the parsley and the Parmesan cheese.  Season to taste with more parmesan cheese, salt and pepper.

Turmeric Chicken

Makes 4 servings. 

This is a quick family dish, which is easy to prepare and easy to serve. You can pair the chicken with any grain and a variety of sautéed cabbages.

INGREDIENTS:

• 2 tablespoons honey

• 1 tablespoon low -sodium soy sauce

• 2 tablespoons extra-virgin olive oil

• ¾ teaspoon turmeric

• ¾ teaspoon Kosher salt

• Freshly ground black pepper

• 1½ pounds boneless skinless chicken thighs, cut into 1½ inch pieces

• 2 tablespoons lime juice, approx

• Grated lime zest for garnish

PREPARATION:

1. In a medium bowl combine honey, soy sauce, 1 tablespoon oil, turmeric, salt and pepper.

2. Stir in the chicken and coat well.   

3. In a 12-inch skillet with a cover, heat the remaining 1 tablespoon oil.  Add the chicken and stir fry over medium -high heat, covered, turning from time to time for about 5 minutes. The chicken should be cooked through.

4. Season with lime juice, salt and pepper.

5. Garnish with grated lime.   

6. Serve with the accumulated juices.

Beef Short Ribs

Makes 6 servings.

This recipe was inspired by a popular Belgian dish. Short ribs freeze very well.

INGREDIENTS:

• 6 short ribs, 4 inches long and 2 inches wide

• 8 garlic cloves

• 2 onions, quartered

• Small bunch thyme, leave some for garnish

• One 12-ounce bottle Belgian beer

• 1/3 cup honey mustard

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Place the ribs bone side down in a roasting pan large enough to hold them in a single layer. Season lightly with salt and pepper on both sides.

3. Scatter the garlic, onions and thyme over the meat.  

4. In a measuring cup combine the beer and mustard. Pour over the meat. Cover the pan with heavy foil and roast for about 2½. The ribs should be soft.  

5. Uncover the ribs and discard the bones. Turn the meat over and roast, uncovered, for another 20 minutes. The meat should be very tender.  

6. Remove the ribs from the pan and trim any remaining fat, if necessary.   

7. Strain the pan juices through a medium mesh sieve set over a small saucepan pushing on the solids with the back of a ladle.  

8. Cool a bit, then place in the freezer for about ½ an hour so that the fat can quickly rise to the  top. This step makes it easier to remove all the fat.

9. Season the sauce with salt and pepper.

10. Serve with or without the sauce.

NOTE:

The meat is easy to reheat. Place it in the pan with the sauce. Cover with foil and heat in a preheated 350F oven for about ½ an hour or until hot. 

Meat Patties

Makes 12 patties, 4 servings. 

These nicely seasoned patties are a welcome change from hamburgers.  I serve them with rice noodles. You can also serve them with warmed pita, sliced onions and coarsely chopped tomatoes.

INGREDIENTS:

• ½ cup pine nuts

• 1 cup tightly packed flat leaf parsley, plus some for garnish

• 2 shallots, quartered

• 2 teaspoons ground cumin

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1 pound ground meat, a blend of half veal and half beef ground together

PREPARATION:

In a food processor place the pine nuts, parsley, shallots, cumin, salt, pepper and 1 tablespoon oil. Pulse until coarsely chopped. Add the meat and pulse until thoroughly combined.

Form into 12 patties (about 2 tablespoons each).   

In a 12-inch nonstick skillet with a cover, heat 2 tablespoons oil and sauté the patties over medium high heat, covered, until well browned and cooked through, about 3 minutes on each side.  Serve garnished with finely chopped parsley. 

NOTE:

You may want to moisten your hands when forming the patties to minimize the sticking.

Ricotta Lasagna

Makes 6 servings. 

Using preboiled lasagna noodles and preparing the rest in stages make this dish so convenient to make. The tomato sauce can be cooked at any time and the ricotta filling can be prepared in advance. All you have to do is to assemble the dish and bake it when you’re ready.  Leftovers freeze very well.

INGREDIENTS - TOMATO SAUCE:

• 4 tablespoons extra-virgin olive oil

• 1 large onion, finely chopped

• 3 garlic cloves, finely chopped

• 1 carton, 26.46 chopped tomatoes, Pomi

• 1 cup loosely packed basil leaves, torn into small pieces

• 1 cup loosely packed Italian parsley, coarsely chopped

• ½ cup water

• Kosher salt

• Freshly ground black pepper

INGREDIENTS - RICOTTA FILLING:

• 15 ounces Ricotta cheese

• 3 scallions, including green parts, thinly sliced

• 3 large eggs, whisked

• 1 cup loosely packed Italian parsley, coarsely chopped

• ¾ teaspoon kosher salt

• ½ teaspoon black pepper.

• 1 pound preboiled imported lasagna noodles

EXTRA CHEESES:

• 1 cup grated mozzarella

• ½ cup freshly grated imported parmesan cheese

TO MAKE THE SAUCE:

1. Heat the oil in a medium saucepan.

2. Add the onions and garlic and sauté until onions are soft, about 3 minutes.

3. Add the tomatoes and the remaining ingredients. Bring to a boil over high heat, lower the heat and simmer covered for 20 minutes.

4. Season to taste with salt and pepper.

TO MAKE THE FILLING:

1. Combine ricotta, scallions, eggs, parsley, salt and pepper. Season to taste. 

TO ASSEMBLE AND BAKE THE DISH:

1. Preheat the oven to 375F

2. Combine the mozzarella and parmesan cheeses and set aside. 

3. Spoon half of the tomato sauce into the bottom of a 10 by 15 inch baking pan (such as a Pyrex).

4. Place 6 lasagna sheets on top of the sauce, overlapping them slightly. Spread half of the ricotta filling and top with another 6 lasagna sheets. Finally spread the rest of the ricotta filling, top with the remaining lasagna sheets, spoon the remaining tomato sauce on top and sprinkle with the  mozzarella and parmesan mixture. 

5. Cover the dish with heavy aluminum foil and bake for 1 hour. At this point the pasta should be cooked and tender. Remove the foil and bake for another 15 minutes to brown the top.  

NOTE:

If you assemble the lasagna before and refrigerate it, be sure to bring it back to room temperature before baking.    

Rice with Mushrooms

Makes 4 servings. 

For a no meat meal, I rather like this dish. The mushrooms develop a wonderful meatiness and a lovely sauce to mix with the rice. For extra nourishment, add firm, cubed and sautéed tofu.  

INGREDIENTS:

• 1 cup brown rice

• 1¼ cups coconut water

• Kosher salt

 FOR THE MUSHROOMS:

• 1 pound cremini mushrooms

• 4 scallions

• 4 garlic cloves

• 2 baby bok choy

• 4 tablespoons extra-virgin olive oil

• 2 teaspoons Madras curry powder

• 1 teaspoon Kosher salt

• 10 dill sprigs, snipped finely with scissors

PREPARATION:

1. Place the rice, coconut water and salt in a heavy saucepan. Bring to a boil, lower the heat and cook covered for about 40 minutes or until the rice is soft. Fluff with a fork.   

2. Trim the mushroom stems and discard. Wipe the caps with a damp paper towel. Cut in half.

3. Slice the scallions thinly including most of the green parts.

4. Slice the garlic thinly.

5. Cut the bok choy widthwise, into wide slices, including most of the green leaves and rinse.   

6. In a medium saucepan heat the oil. Add the mushrooms, scallions, garlic, bok choy, curry powder and salt.

7. Bring to a boil, over high heat.  Lower the heat, cover and cook, stirring occasionally for 15 minutes.

8. Add the rice and dill. Combine and season to taste.   

Asian Chicken

Makes 4 servings. 

This chicken is easy to prepare and is well seasoned with an interesting flavor.

INGREDIENTS:

• 4 boneless organic chicken thighs with skin, each portion about 6 ounces (See Note) 

MARINADE:

• 2 tablespoons extra-virgin olive oil

• 2 garlic cloves, finely chopped

• 2 tablespoons honey

• 3 tablespoons hoisin sauce

• 3 tablespoons lemon juice

• 2 tablespoons low-sodium soy sauce

• 1 teaspoon Chinese five-spice powder

• ½ teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Pat chicken dry with paper towels and season lightly on both sides with salt and pepper.  

2. In a small bowl combine the marinade ingredients.

3. Place the chicken in a zip lock bag and pour the marinade to coat the chicken well.  

4. Refrigerate for as long as your time allows. 

5. Preheat the oven to 400F. 

6. Place the chicken skin side down with the marinade in an oven proof dish that fits the chicken in a single layer. Cover the dish with foil and roast for 30 minutes. Uncover, turn over and roast for about another 25 minutes. Chicken should be tender.

7. Serve with degreased accumulated juices..

NOTE:

Organic chicken thighs tend to be small, therefore in order to get 6 ounces boned portions per person, I use 2 thighs. 

Tuna with Olive Topping

Makes 4 servings. 

I like to serve this dish at room temperature on a bed of sautéed vegetables or dressed greens. In this recipe, I am featuring it with sautéed shredded Napa cabbage and sautéed bell pepper strips.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 4 tuna steaks, ¾ inches thick, about 6 ounces each

• Kosher salt

• Freshly ground black pepper 

OLIVE TOPPING:

• 2 tablespoons extra-virgin olive oil

• 3 tablespoons lemon juice

• 1 tablespoon grainy mustard

• ½ cup pitted Kalamata olives, sliced

• 3 scallions including green parts, thinly sliced

• 1 cup loosely packed flat leaf parsley, finely chopped

• Kosher salt

• Freshly ground black pepper  

PREPARATION:

1. Combine the topping ingredients and set aside.

2. Sautee the cabbage and the bell peppers and set aside.  

3. Pat the fish dry and season lightly with salt and pepper on both sides.  In a skillet heat the olive oil and sear the tuna over high heat for 30 seconds on each side for rare fish.  

4. Cut each steak into 3 pieces.

5. Place the cabbage and the peppers in the center of the plate, top with tuna and the olive topping.

Roast Chicken with Potatoes, Shallots and Baby Carrots

Makes 4 servings. 

This recipe is an easy, convenient one pot dish.

INGREDIENTS:

• One 3 ½ pound chicken, butterflied  

• 5 tablespoons extra-virgin olive oil

• 1 lemon, cut into thin rounds

• Small bunch oregano 

• Kosher salt

• Freshly ground black pepper 

• 12 baby Yukon gold potatoes

• 8 small shallots 

• ¼ pound baby carrots

• 12 pitted green olives

Preparation:

1. Preheat the oven to 400F. 

2. Pat the chicken dry and season with salt and pepper on both sides. Place in a roasting pan skin side up and brush with 2 tablespoons olive oil.    

3. Place the lemon slices and the oregano under the chicken.  

4. Rinse and dry the potatoes. Peel the shallots.

5. Place the potatoes, shallots, carrots and olives in a bowl, toss with 3 tablespoons olive oil and season with salt and pepper.    

6. Scatter the vegetables around the chicken and roast for about 1 hour. The juices running from the leg joints should be clear. From time to time stir the vegetables.   

7. Serve with the vegetables and accumulated juice.

Baked Salmon

Makes 2 servings. 

All of the ingredients for this simple and piquant dish will be found in your pantry.

INGREDIENTS:

• 2 skinless salmon fillets, about 6 ounces each 

MARINADE:

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon lemon juice,

• 1 tablespoon whole grain mustard

• 1 tablespoon honey

• 1 teaspoon honey mustard

• 1/8 teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Pat fish dry with paper towels and place in a Ziploc bag.   

2. In a small dish combine the marinade ingredients. Pour the marinade into a ziploc bag and coat the salmon on all sides with the marinade. Refrigerate for a few hours. 

3. Preheat the oven to 500 F. 

4. Bring the fish back to room temperature.  

5. Place the fish in an ovenproof dish lined with foil (honey tends to burn and I find it difficult to clean the dish afterward, therefore I like using the foil). 

6. Bake in the oven for about 8 minutes without turning. The inside should be opaque.   

7. Serve with the accumulated juices.  

NOTE:

If in doubt whether the fish is cooked sufficiently to your taste, cover it with foil right after you remove it from the oven, and the fish will continue cooking. 

Spicy Tofu

Makes 2 very generous servings.  

This dish paired with brown rice makes for a satisfying, nutritious meal. The tofu is baked rather than sautéed making it less caloric and messy. You can also make it earlier in the day and reheat it.   

INGREDIENTS:

• 14 ounces firm, organic tofu, drained

• ¼ cup cornstarch

• 1 tablespoon extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

SAUCE:

• 4 tablespoons extra-virgin olive oil

• 2 garlic cloves

• 2 scallions

• 1 inch ginger  

• ½ pound cremini mushrooms

• 4 tablespoons water

• 2 tablespoons  low-sodium soy sauce

• 3 tablespoons Hoisin (See Note)

• 1 tablespoon maple syrup

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 450F.

2. Line a small baking sheet with parchment paper. 

3. Place the tofu in between layers of paper towels and put a few heavy items on top – such as a cutting board with a few cans on top of it.  Change the paper frequently. This will help drain the water out of the tofu. The tofu should be dry.

4. Cut the tofu horizontally into half and then into 1 inch squares.

5. Season lightly with salt and pepper. 

6. Spread the cornstarch on a piece of wax paper. Dip the tofu into the cornstarch.   Place on the baking sheet and sprinkle with 1 tablespoon oil.   

7. Bake for 15 minutes, turn over and bake for another 5 minutes. 

MAKE THE SAUCE:

1. Chop the garlic finely.

2. Thinly slice the scallions including the green parts.

3. Grate the ginger.

4. Wipe the mushrooms with a damp paper towel, discard the stems and quarter.  

5. In a wok or a medium saucepan heat the oil and sauteed, over low heat, the garlic, scallions and ginger briefly.  Add the mushrooms and sauté over high heat until slightly wilted.  Add the water and the remaining ingredients.  

6. Bring to a boil. Add the tofu, combine well and season to taste with salt and pepper.     

NOTE:

Kosher Hoisin sauce is available. I use Joyce Chan Brand.

Brown Rice with Beans

Makes 4 servings. 

This dish is nutritious and creamy. It’s almost like a risotto and made with many ingredients you will already have in your pantry.

INGREDIENTS:

• 1 cup long grain brown rice

• ¾ cup unsweetened coconut milk

• ¾ cup water

• One 15.5 ounces can kidney beans, drained

• 4 scallions

• 1 cup loosely packed flat leaf parsley

• ½ cup ricotta or ½ cup grated mozzarella

• 1-2 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. In a medium saucepan combine the rice with the coconut milk and water. Bring to a boil, reduce the heat and cook covered for about 40 minutes. The rice should be tender and the liquid absorbed. If the liquid is absorbed but the rice is not tender, add a little hot water.

2. Add the beans and stir to combine with a fork.    

3. Slice the scallions thinly including the green parts and add to the rice. Chop the parsley coarsely and do the same.

4. Finally, combine with ricotta or mozzarella and season to taste with lime juice, salt and pepper.

Branzino with Coating

Makes 2 servings. 

This branzino is well-flavored, nutritious and so easy to prepare. 

INGREDIENTS:

• 2 skinless branzino fillets, about 6 ounces each

• Kosher salt

• Freshly ground black pepper

COATING:

1. 2 tablespoons dukkah (See Note)

2. 2 tablespoons quinoa flakes

3. ½ cup loosely packed parsley, finely chopped

4. 3 tablespoons extra-virgin olive oil

5. 2-3 tablespoons lemon juice

6. Kosher salt

7. Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 425F. 

2. Combine the coating ingredients. 

3. Pat branzino dry and season lightly with salt and pepper. 

4. Place in a lightly greased ovenproof dish with the tail tacked under and press the coating over the top. Bake for 10 minutes until the topping is golden and the inside is opaque.

NOTE:

Dukkah is a blend of chopped nuts, seeds, herbs and spices.