Mar 28, 2013
This made for a truly excellent dinner, one I’m likely to repeat, which I don’t do often (too many recipes, too little time). I played with the recipe a little in ways that were more appealing to me. I sautéed the fish until it was cooked completely, which amounted to a few minutes per side. Simmering it further in the sauce, let alone for another fifteen minutes (essentially an overcooked, poached or stewed fish), just wasn’t going to work for me. Meantime, I prepared the sauce and kept it separate from the nicely browned, nicely crusted fish. Rather than the dried herbs I used fresh, adding them at the end along with some capers. I plated the fish over angel hair pasta and spooned some of the sauce over it all. Some simple steamed broccoli with lemon and garlic completed the meal.
—naples34102
