Thursday, November 13, 2008

Mexican Bass with Crispy Potatoes and Lemon Baby Broccoli

Last night we made up a very delicious recipe based on some Mexican Blue Nose Bass from our local fish shop and a bunch of things we had on hand. We had some leftover boiled potatoes and these beautiful, sweet orange cherry tomatoes from our farmer's market run last weekend. We also had baby broccoli, lemon and parmesan cheese (perfect for modified version of the Amateur Gourmet's broccoli dinner). The dinner plan was coming together! First we roasted the cherry tomatoes in the oven with olive oil, a few garlic cloves and basil from the garden. Once that became a sweet, pulpy mess, we kept it on warm in the toaster oven. Then we got the broccoli ready by drizzling with olive oil, salt, pepper and roasting for 15 minutes, spritzing with lemon juice and tossing with Parmesan. Meanwhile, we diced up the potatoes and cooked them in a pan till they got nice and brown/crispy. At the same time we coated the bass in flour and a little salt and pan fried it (with a nice pat of butter). When everything was done, we plated the broccoli, put the bass over a bed of crispy potatoes and then spooned on some of the yummy roasted tomatoes. There were a lot of dishes, but this was a terrific meal!

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