Sea Bass With Potatoes And Tomatoes In Parchment With Angel Hair Pasta And Arugula Salad With Lemon And Olive Oil Recipes

Steps:

• Cook the angel hair according to the package instructions. When the pasta is nearly done, heat the olive oil in a large saute pan over medium heat and add the lemon zest, salt, and pepper and cook until fragrant, about 1 minute. Drain the pasta, reserving 1/4 cup cooking water, if needed. Remove the infused oil from the heat, add the pasta, and toss to coat, adding pasta cooking water, if needed. Grate just a hint of Parmesan on the pasta before serving.

Steps:

• In a dry skillet over low heat, add 2 tablespoons of olive oil and the panko bread crumbs and toast until golden brown. Season with salt and pepper, to taste. Put into a bowl and set aside.
• Set the skillet pan back over medium heat and add the remaining 1/2 cup of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 minutes to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat.
• In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain and add to a large mixing bowl. While still warm, toss in the arugula, the infused oil, the bread crumbs and the cheese. Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve. If desired, serve with braised braciole.

Steps:

• Heat the oven to 350. Drizzle 2 tablespoons of the oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Sprinkle with salt and pepper, and repeat the layers. Scatter the garlic, thyme and rosemary on top and drizzle with 3 tablespoons of the oil. Cover the pan with foil and bake for 1 hour.
• Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Make three deep, parallel crosswise cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake until the fish is opaque and flakes easily near its backbone, and the potatoes are fork tender, about 15 to 20 minutes. Drizzle with the remaining tablespoon oil, garnish with more thyme and rosemary sprigs and serve.

Steps:

• Heat oven to 425 degrees. Use a little oil to brush the bottom of a shallow baking dish that can go to the table and is large enough to hold the fish in one piece. Spread potatoes in dish, overlapping, and sprinkle with 2 tablespoons oil. Season with salt and pepper. Bake 20 minutes. Remove from oven.
• Season flesh side of fish with salt and pepper. Place fish skin side up on the potatoes, sprinkle on remaining oil, scatter olives around and place bay leaves on top. Cover with parchment paper and bake 20 minutes, or until fish is just cooked through at the thickest part (a sharp knife will penetrate easily). Garnish with lemon and serve.