Wednesday, September 9, 2015

Herb Crusted Rock Fish With Mustard Spinach Salad

Clearing out the last bit of rock fish and spinach from our fridge. After the Rockfish Gratin we decided to go a slightly different route with the recipe but with pretty much the same ingredients.


This recipe required some fresh herbs which I was super excited about because I got to put my new garden to use. We planted it recently and it is starting to explode.





Herb Crusted Rock Fish:
4 rock fish fillets
1/2 c. dry bread crumbs
2 tsp. fresh lemon oregano, chopped (plain oregano works well too)
2 tsp. fresh rosemary, chopped
2 tsp. fresh parsley, chopped
1.5 tsp. lemon zest
1/2 tsp. black pepper
2 garlic cloves, minced
1/2 tsp. salt

Mustard Spinach Salad:
4 c. spinach, chopped
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 tsp. dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper

1. Warm a large oil sprayed pan over medium-high heat.
2. In a medium bowl combine the bread crumbs, oregano, rosemary, parsley, lemon zest, black pepper, garlic, and salt.


3. Sprinkle the rock fish with salt and pepper, then dredge both sides in the bread crumb mixture.


4. Add fillets to pan and cook for 3 minutes.


5. Reduce the heat to medium and carefully turn fillets over. Cook for 4 minutes.


6. For the salad dressing, combine lemon juice, olive oil, dijon mustard, salt and pepper. Drizzle over spinach.


7. Stuff face!


Original Recipe: MyRecipes

Might also enjoy:
Avocado Mango Salsa
Grilled Rum Soaked
Fruit Skewers
Artichokes

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