Preheat oven to warm.
Place the thyme, marjoram, tarragon and black pepper on a plate. Mix together until well blended.
Place the halibut on the plate until one side of the fish is coated with the herbs.
Place the olive oil in a large skillet over medium high heat.
When the oil is hot add the fish, herb side down.
Cook for about 8 minutes and turn the fish over.
Cook for two more minutes and remove the fish to plates. Place the plates in the warm oven.
Add the shallots to the skillet and cook for about 2 minutes. Stir frequently.
Add the lemon juice, salt, mustard, honey, white wine, pepper, and capers.
Cook for about one minute and then add the spinach.
Cook for about 1 to 2 minutes until slightly wilted.
Serve the spinach salad topped with the fish.
Place the water in a sauce pan over high heat. When the water boils add the dried porcini mushrooms and reduce the heat until the water is simmering. After the stock has cooked for about 15 minutes remove the pan from the heat.
Place the cut tomatoes, 1 Tbsp. olive oil, parsley and vinegar in a small bowl and toss well. Place the vinaigrette in the refrigerator to chill.
Preheat the oven to 400°F. Place a large non-stick skillet inside while the oven is preheating.
Place the 1 tsp. olive oil in a medium skillet over medium heat. Add the prosciutto and cook, stirring frequently for about 1 minute. Add the carrot and celery and cook, stirring frequently, for about two minutes. Add the leek and cook for another minute, stirring frequently.
Add the white beans, salt, pepper and oregano. Strain the mushroom broth into the skillet with the white beans and discard the porcini mushrooms.
Reduce the heat to simmer. Stir occasionally while the fish cooks.
Lightly spray the skillet in the oven with olive oil. Add the sea bass skin side down and return to the oven. Cook for about 6 minutes and turn the fish over.
While the fish is cooking divide the bean mixture between two plates. When the fish is done (about 5 minutes on the second side) place the filets on top of the beans. Top the fish with the chilled tomato vinaigrette and serve.
Preheat the oven to 325°F.
Combine the diced potatoes with the olive oil, white wine, mustard, tarragon and salt in a glass bowl. Fold together until well blended.
Place the bowl in a microwave for 1 minute on high. Remove the bowl and stir. Repeat for another minute. Remove the bowl and stir.
Fold two pieces of aluminum foil so that they are almost a square (15 inches x 12 inches). Starting at one end of the folded edge, cut a half of a heart shape in such a way that when the foil is unfolded it is in the shape of a heart.
Place the potato mixture on top of one side of the heart shape for each of the pieces of foil. Top each with the cod filets.
Add half of the carrots, snap peas and yellow pepper strips. Top with fresh ground black pepper and one teaspoon of butter for each fish.
Close the foil by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The foil pouch with the fish inside will be in the shape of a large half circle.
Place the pouches on a cookie sheet and then into the oven and cook for 18 minutes.
Remove each pouch to a plate and let stand 30 seconds before cutting the pouch open. There will be some hot steam that escapes when the parchment is cut (be careful!).
Preheat the oven to 325°F.
Place the pumpkin seeds, paprika, salt and pepper on a small plate. Stir well with a fork.
Place the fish filets on the plate pressing down so that the pumpkin seeds stick to the fish. Turn the filets and coat well with the seasoning and pumpkin seeds.
Place a medium sized skillet over medium high heat. Add the olive oil to the pan.
When the oil is hot add the fish to the pan. Press down on the fish with a spatula firmly.
Cook for about one minute and then transfer the pan to the oven.
Roast for about 6 minutes on one side and then turn the fish. Roast for another 4 to 7 minutes.
Remove the pan from the oven and transfer the fish to plates.
Place the pan over medium heat and add the white wine and butter. Cook, stirring with a whisk, for about 3 minutes until the sauce has reduced by about half.
Serve the fish topped with the sauce.
You will need 2 sheets of parchment paper, approximately 15 inches x 24 inches.
Place the dried porcini in a mini chopper or blender and blend on high until the mushrooms are powdered.
Slice the asparagus lengthwise and then cut the spears into quarters (each spear will end up with eight pieces)
Preheat the oven to 400°F.
Fold the parchment so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.
Rinse the sole filets in cold water and pat dry. Put two sole filets on each parchment paper. Center the filets on one side of the cut heart so that the other side will fold over the top of the filets easily. Do not let the filets overlap too much.
Sprinkle 1/8 tsp. of the salt over each of the pairs of sole filets.
Sprinkle 1 tablespoon of the porcini dust over each of the pairs of sole filets.
Scatter the carrots, red peppers, sliced mushrooms and asparagus over the fish evenly.
Sprinkle 2 tablespoons of wine over each pair of filets. Dot the top of each with teaspoons of Promise Buttery Spread.
Close the parchment paper by rolling the edge inward starting at the point of the heart and working around to the base of the heart. The parchment pouch with the fish inside will be in the shape of a large half circle.
Remove each pouch to a plate and let stand 30 seconds before cutting the pouch open. There will be some hot steam that escapes when the parchment is cut (be careful).
Place the olive oil in a small skillet over medium heat. Add the garlic and pine nuts and cook, stirring frequently, for about 2 minutes.
Add the shallots and cook for about 5 minutes, until they are slightly softened. Remove to a bowl to cool.
When cool add the tomatoes, 1/8 teaspoon salt, pepper and basil. Fold together.
Tear two sheets of wax paper or aluminum foil about 12 inches long. Place half of the sole filets on each sheet. Arrange so that the edges of the filets overlap slightly to form a larger flat filet. Divide the tomato mixture evenly between the filets.
Using the wax paper, roll the sole filets around the stuffing. Be gentle but firm to create as tight a roll as possible. Once rolled, roll the wax paper around the stuffed filets and twist the ends like a Tootsie Roll. Place in the freezer for about 20 minutes.
Preheat the oven to 325°F.
Place the white wine in a medium skillet. When the oven is hot, gently remove the filets from the wax paper and sprinkle with the remaining 1/8 teaspoon salt.
Place the filets in the pan with the white wine and place the pan in the oven. Cook for 15 minutes.
Remove the pan from the oven and place the filets on warmed plates. Place the pan over high heat and reduce the remaining liquid to about half.
Add the unsalted butter. Swirl until the butter is melted and then drizzle over the fish. Serve.
Whisk egg whites until frothy.
Mix the cornmeal together with the salt and pepper.
Dredge the fish in the egg white and then sprinkle each side with dill. Dredge in the cornmeal until well coated.
When all four filets are coated, place a large skillet over medium high heat and add the oil. When the oil is hot, add the coated fish. Cook for about 6-7 minutes on each side.
Serve topped with the Tartar Sauce of your choice.
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot add the oil to the pan and swirl to coat.
Add the fish and return the pan to the oven. Depending on the type of fish and thickness cook for about 6 minutes and then turn.
Cook for another 4 minutes.
Remove from the pan to a paper towel to cool.
While the fish is cooling place the celery, shallot, lemon juice, dill pickle, fresh dill, mustard, smoked paprika, sour cream, white beans, and salt in a large mixing bowl.
Crush the caraway seeds in a mortar and pestle.
Add them to the bowl.
Flake the fish into large pieces (about 1 inch by 1/4 inch) into the bowl.
Fold together gently.
Chill well for about an hour before serving.
Place the olive oil in a medium stock pot over medium heat. Add the onion and cook for about two minutes, stirring frequently.
Add the celery and carrots and cook for two minutes. Add the yams and cook for one minute.
Add the anchovies, water, lemon juice, bay leaves, marjoram, salt and pepper.
Peel and crush, but don’t chop the garlic. Add the two cloves to the pot. Reduce the heat until the soup is simmering. Stir occasionally and cook for about 45 minutes.
Cut the fish into 1 inch cubes and add to the soup. Cook for another 20 minutes. Remove the garlic cloves and bay leaves before serving.
Place the olive oil in a medium sauce pan over medium heat. Add the yellow onion and cook for about 5 minutes stirring frequently.
Add the potatoes, parsnips and carrots and stir. Cook for about 10 minutes. Stir often so as to not let the vegetables brown. Add the water and reduce the heat to medium-low.
Add the salt, pepper, thyme, oregano and bay. Simmer for about 20 – 30 minutes until the vegetables begin to soften. Stir the soup frequently. When the vegetables have cooked to the point that they are soft but not mushy add the fish. Add the 1/8 tsp salt.
Cook for about 5 minutes until the fish begins to flake. Serve.
