Monday, January 23, 2012

Italian Rockfish with Roasted Tomato Basil Cauliflower

Trying to use up the food I had in the fridge, I came up with this simple dish.  I love pan fried rockfish with just a little Italian seasoning, butter and lemon.  I paired it with a large pan of roasted cherry tomatoes and cauliflower tossed in garlic, olive oil and fresh basil.  I used green cauliflower, which is basically a cross pollination between broccoli and white cauliflower.  Do not feel obligated to run out and find it.  Your basic cauliflower will work wonderfully here.  This meal takes less than 30 minutes to prepare and is perfectly satisfying.  Enjoy!

A perfect meal any day of the week!

Ingredients (serves 4):
4 wild caught rockfish fillets (another flaky white fish will do), 4-6oz each
1tbs butter, preferably organic/grass fed
1/2tsp Italian seasoning
4 cloves garlic, minced
1/4c fresh basil, sliced
1 head green (or other color) cauliflower
2 pints cherry tomatoes
3-4tbs olive oil (first cold press is best)
finely ground sea salt
lemon, optional

1. Preheat your oven to 500F.  Meanwhile, cut your cauliflower into 1" florets.  In a large baking sheet lined with foil, toss tomatoes and cauliflower with oil until well coated.  Then toss in basil and garlic.  Sprinkle the whole thing with sea salt.
2. Roast your veggies in the center of a preheated oven for about 15 minutes, checking and tossing half way through.  They are done when the cauliflower is soft and browning and the tomatoes have popped and are tender.
3. While your veggies are cooking, heat your tbs of butter in a large nonstick skillet.  Sprinkle your fish with Italian seasoning and a bit of salt.  Fry your fish for about 2-5 minutes per side depending on the thickness (mine took about 3 minutes per side and it was 1/2" thick).  When done, squeeze a bit of lemon over the top.
4. Serve your fish with roasted veggies on the side.  Squeeze with more lemon if desired.  Enjoy!


No comments:

Post a Comment