This recipe is both tender and crunchy. The Broccoli comes alive with the sharpness of the olives and garlic, plus the freshness of the lemon. This “Roasted Broccoli and Olive” dish goes deliciously well with the “Fillet of Sole Piccata” (recipe follows)
“Roasted Broccoli and Olives”
Roast: 20-25 minutes
Makes: 8 servings
6 cloves garlic, peeled and gently crushed
1 tsp kosher salt, divided
1/4 cup extra-virgin olive oil, plus more for drizzling
2 1/4 pounds broccoli, washed, drained and patted dry
1/2 cup mixed unpitted olives
1/2 fresh lemon or more
Preheat oven to 425° F. Line a 15x10x1 baking pan with parchment paper; set aside. In a small bowl combine garlic and 1/2 tsp. of the kosher salt. Using the back of a spoon, muddle garlic and salt until garlic begins to release its oil; set aside. Trim broccoli stems; cut stalks lengthwise into halves and/or quarters. Place in prepared baking pan. Pour garlic oil and olives over; toss well. Sprinkle with remaining 1/2 tsp. kosher salt. Roast 20 to 25 minutes, tossing occasionally, until tender but al dente. Transfer to a serving dish. To serve, drizzle with additional olive oil. Squeeze lemon juice over.
Recipe adapted from “Better Homes and Gardens”
“Fillet of Sole Piccata”
This recipe will work with any small flat fish fillet, example flounder, fluke or sole.
1 pound skinless fillets
1 teaspoon salt
1 teaspoon finely ground black pepper
1/3 cup all purpose flour for dredging
4 Tbsp olive oil
1/2 cup dry white wine
(ex: Sauvignon Blanc or Pinot Grigio)
2 Tbsp real lemon juice
1/4 cup small capers
1/4 cup chopped fresh parsley
2 Tbsp unsalted butter
Rinse the fish in cold water and pat them dry. In a small bowl, whisk together the flour, salt, and pepper. Then place the flour mixture in a long shallow bowl or dish. Dredge the fillets in the flour so that both sides are lightly coated. Heat the olive oil over medium-high heat in a large stick-free sauté pan. When the oil is hot (add a little pinch of flour to the oil, and if it sizzle immediately, you're ready), work in batches and place the fish fillets in the pan in one layer and fry until golden, about 2 minutes per side. Add more oil to the pan if needed. Once browned on both sides, remove the fish fillets from the pan, set them on a paper towel-lined plate (or keep them warm in a 200°F oven) Add the white wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine boil furiously for a minute or two, until greatly reduced, and then add the lemon juice and capers. Boil another minute. Turn off the heat. Add 1 Tbsp of butter to the pan, swirling it constantly. When it melts, repeat the process with the other tablespoon of butter. Stir in half of the parsley and pour it over the fish. Sprinkle the fish with the remaining parsley. Serve at once with the roasted broccoli and a baked potato would be nice! Enjoy!
Recipe adapted from “Simply Recipes”
Till Next Time………………………………...................
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