Mustard-Roasted Fish With Parmesan-Roasted Broccoli And Garlic Ciabatta Bread. New Music From Neonfaith.

I’m laughing aloud at that one.

Well, this dinner menu is good, sign or not.

It is better than good, actually. It’s pretty fantastic.

I could eat the whole loaf of ciabatta all by myself. Buttery and filled with fresh herbs in oil, it is divine.

I loved the capers in the light mustard cream sauce that the fish is roasted in. So simple and so flavorful. The broccoli is the perfect side with its garlicky, cheesy taste all freshened up by the splash of lemon and addition of basil.

Mustard-Roasted Fish

Ingredients:

4 (8-ounce) fish fillets (I used sole)
Kosher salt and freshly ground black pepper
8 ounces crème fraÎche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Directions:

1. Preheat the oven to 425℉.

2. Line a sheet pan with parchment paper or use an ovenproof baking dish. Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

3. Combine the crème fraÎche, the mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.

4. 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.)

5. Serve hot or at room temperature with the sauce from the pan spooned over the top.

Serves 4

Recipe from Barefoot Contessa Back To Basics Cookbook

Parmesan-Roasted Broccoli

Ingredients:

4 pounds broccoli
4 garlic cloves, thinly sliced
Olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions:

1. Preheat the oven to 425℉.

2. Cut the broccoli florets 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.

3. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic with the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

4. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil.

Serves 6

Recipe from Barefoot Contessa Back To Basics Cookbook

Garlic Ciabatta Bread

Ingredients:

6 large garlic cloves, chopped
1/4 cup parsley
2 tablespoons fresh oregano leaves
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra-virgin olive oil
1 large ciabatta loaf
2 tablespoons unsalted butter, softened

Directions:

1. Preheat oven to 350℉.

2. Place the first five ingredients in a food processor and chop until finely minced.

3. In a medium sauté pan heat the olive oil over low heat. Add the garlic mixture. Cook on low for 3-5 minutes until garlic is tender, but not brown. Remove from heat and set aside.

4. Cut the bread in half, horizontally and spoon the oil-garlic mixture on the bottom half. Butter the top half of bread and then place the two halves together again. Wrap in tin foil and put on sheet pan.

5. Bake for 5 minutes. Carefully remove the tin foil and bake for an additional 5 minutes.

6. Slice and serve warm.

Recipe from Barefoot Contessa Back To Basics Cookbook