Seasonal Recipes

Grilled Salmon toast

INGREDIENTS

1. 6 scallions

   1. 4 teaspoons olive oil

   2. 1 pound salmon fillet (about 1 1/2 inches thick), skinned and bones removed

   3. 1/4 cup mayonnaise

   4. 1/3 cup finely chopped celery

   5. 2 teaspoons fresh lemon juice

   6. 1 1/2 teaspoons chopped fresh mint leaves

   7. 4 (1/2-inch-thick) slices good-quality whole-wheat bread

   8. 2 cups bite-size pieces frisée or mesclun (1 ounce)

2. Accompaniment: lemon wedges

3. Special Equipment

   • a well-seasoned ridged grill pan (preferably cast-iron)

PREPARATION

1. Heat grill pan over moderately high heat until hot but not smoking. Meanwhile, toss scallions with 2 teaspoons oil and season with salt and pepper. Pat salmon dry and coat with remaining 2 teaspoons oil and season with salt and pepper.

   1. Cook scallions in grill pan, turning occasionally, until soft and slightly charred, about 6 minutes, then transfer to a cutting board to cool.

   2. Add salmon to grill pan and cook, turning over once, until just cooked through, about 12 minutes total. Transfer with a metal spatula to a plate and cool slightly, then gently flake.

   3. While salmon is grilling, finely chop scallions and stir into mayonnaise with celery, lemon juice, and mint. Season with salt and pepper.

   4. Toast bread and spread lightly with some of scallion mayonnaise. Divide salmon among toasts and top with dollops of scallion mayonnaise and pieces of frisée.

Mediterranean baked haddock

INGREDIENTS

• 1/3 cup olive oil

• 4 garlic cloves sliced

• 6 sprigs fresh thyme

• 1 1/2 cup baby tomatoes whole

• 4 Pieces of Haddock fillets

• 1/4 teaspoon salt and pepper

• 1/2 teaspoon chilli flakes optional

• -1 cup Mezzetta Olives a variety of your choice or just one type

• 1/4 cup Mezzetta sliced jalapeños

• 2 teaspoons Mezzetta capers drained

preparation

1. Preheat the oven to 450 degrees F.

2. Place the baking dish with the olive oil in the oven to preheat for 6-8 minutes.

3. In the meantime season your fish with salt, pepper and chilli flakes.

4. Once the pan is preheated, immediately add in the garlic slices, half of the thyme sprigs, the tomatoes, fish fillets, and Mezzetta olives.

5. They will sizzle slightly and the aromas will begin to infuse.

6. Continue by topping the fish with Mezzetta sliced jalapeños and capers.

7. Drop the oven to 375 degrees and bake the fish for 15-18 minutes depending on the size of your fillets.

8. If you want a charred look to your fish, switch to broil after 15 minutes of baking and broil for 2 minutes.

9. Once the fish is ready, take the flavorful olive oil around the fish and drizzle it over the fish.

10. Garnish with the remaining fresh thyme sprigs

Baked Cod with Lemon, Garlic, and Herbs

INGREDIENTS

• 4 (3/4-inch-thick) skinless cod fillets (6 to 8 ounces each)

• Kosher salt

• Freshly ground black pepper

• 4 tablespoons

  olive oil, divided

• 2 medium lemons

• 4 cloves garlic, thinly sliced

• 4 sprigs fresh rosemary, thyme, or a combination

• 1/4 cup

  loosely packed chopped fresh tender herbs, such as parsley, basil, or dill

preparation

1. Arrange a rack in the middle of the oven and heat to 400°F. Pat fish dry with a paper towel and generously season all over with salt and pepper.

2. Pour 2 tablespoon olive oil in baking dish large enough to fit the fillets in one layer; tilt the dish to evenly coat.

3. Thinly slice 1 1/2 lemons, remove any seeds, and set aside the remaining half. Place the lemon slices in the dish, overlapping slightly if needed, and top with garlic and herb sprigs.

4. Lay the fillets in the dish, drizzle with remaining olive oil, and bake until the fish is opaque and flakes easily, 15 to 20 minutes.

5. Remove from the oven, sprinkle with chopped herbs, squeeze remaining lemon half over the top, and serve in shallow bowls with the cooked lemon slices and broth that accumulates