• Ingredients: 42
  • Serves: 4

Baked fish with paprika-lemon butter with butter, room temperature, sweet paprika, chopped fresh italian parsley, fresh lemon juice, grated lemon peel, salt, ground black pepper, 5-ounce 3/4-inch-thick snapper or halibut fillets, lemon wedges.

Ingredients

For béchamel

For pesto and ricotta mixture

  • 1 1/3 cups hazelnuts , toasted and loose skins rubbed off in a kitchen towel
  • 4 cups loosely packed fresh flat-leaf parsley leaves
  • 3 oz. finely grated Parmigiano-Reggiano
  • 2/3 cup plus 1/4 cup olive oil
  • 2 garlic cloves, finely chopped
  • 2 tsps. salt
  • 1 1/4 tsps. black pepper
  • 1 large egg
  • 1 container whole-milk ricotta

For lasagne

  • 4 lb. medium eggplants , cut crosswise into 1/3-inch-thick slices
  • 6 tbsps. olive oil
  • 1 tsp. salt
  • 3/4 tsp. black pepper
  • 9 oven-ready lasagne noodles
  • 1 1/2 oz. finely grated Parmigiano-Reggiano

Fish

  • 4 6-ounce monkfish fillets , skin removed
  • 1 tbsp. olive oil

Assembly

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Combine 3 tablespoons butter, sweet paprika, 1 tablespoon chopped fresh parsley, fresh lemon juice, lemon peel, salt, and ground pepper in small bowl and stir to blend.

    For this step you will need

  2. Step 2 Spread seasoned butter mixture over both sides of fish fillets. Sprinkle each with additional salt and pepper.

    For this step you will need

  3. Step 3 Transfer fish to prepared dish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to platter.
  4. Step 4 Sprinkle with remaining 1 tablespoon chopped fresh parsley. Garnish platter with lemon wedges and serve.

    For this step you will need

Nutrition information

Calories 230 Carbohydrates 3 g (1%)
Fat 11 g (17%) Protein 30 g (60%)
Saturated Fat 6 g (30%) Sodium 386 mg (16%)
Polyunsaturated Fat 1 g Fiber 1 g (6%)
Monounsaturated Fat 3 g Cholesterol 75 mg (25%)