We're Having Fish For Dinner

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Lemon Butter Scallops, recipe provided below (adapted from Damn Delicious)

Ingredients

  • 1 tablespoon unsalted butter
  • 1 pound scallops
  • Kosher salt and freshly ground black pepper, to taste
  • Lemon Sauce
    • 2 tablespoons unsalted butter
    • 2 cloves garlic, minced
    • Juice of 1 lemon
    • Kosher salt and freshly ground black pepper, to taste
    • 2 tablespoons chopped fresh parsley leaves

Directions

  • Melt 1 tablespoon butter in a large skillet over medium high heat.
  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  • To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
  • Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired
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One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli, recipe provided below (adapted from Cooking Classy)

Ingredients

  • Broccoli
    • 1 1/4 lbs broccoli crowns, stems cut and reserved for another use, florets chopped into bite size pieces
    • 2 1/2 Tbsp olive oil
    • 1 clove garlic, minced
    • Salt and freshly ground black pepper
  • Salmon
    • 4 (6 oz) skinless salmon fillets
    • 1 1/2 Tbsp mayonnaise
    • 1 1/2 tsp lemon juice (zest lemon first)
    • 1 clove garlic, minced
    • Salt and freshly ground black pepper
    • 1/4 cup slightly packed finely grated parmesan
    • 1/4 cup bread crumbs
    • 1 Tbsp chopped fresh parsley
    • 1 1/2 tsp lemon zest
    • 1/4 tsp dried thyme
    • 1 1/2 Tbsp olive oil

Directions

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray.
  • Place broccoli in a mound in center of baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat. Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets (note that if you like your broccoli more browned and roasted then let it roast for 5 minutes first then remove and spread to edges, this just gives it a head start. If you like it crisp tender and slightly roasted then no pre-roasting needed).
  • Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook. In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 Tbsp over each fillet. Season top with salt and pepper. In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened. Spread parmesan mixture evenly over tops of salmon fillets. Bake in preheated oven until salmon fillets have cooked through, about 12 - 15 minutes (for a more golden crust you can broil during the last 1 - 2 minutes of baking if needed).
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Cod Piccata, recipe provided below (adapted from Paleo Grub)

Ingredients

  • 1 lb. cod fillets
  • 1/3 cup almond flour
  • 1/2 tsp salt
  • 2-3 tbsp extra virgin olive oil
  • 2 tbsp grapeseed oil, divided
  • 3/4 cup chicken stock
  • 3 tbsp lemon juice
  • 1/4 cup capers, drained
  • 2 tbsp fres h parsley, chopped

Directions

  • Stir the almond flour and salt together in a shallow bowl. Rinse off the fish and pat dry with a paper towel. Dredge the fish in the almond flour mixture to coat.
  • Heat enough olive oil to coat the bottom of a large skillet over medium-high heat along with one tablespoon grapeseed oil. Working in batches, add the cod and cook for 2-3 minutes per side to brown. Remove to a plate and set aside.
  • Add the chicken stock, lemon juice, and capers to the same skillet and scrape any browned bits off the bottom. Simmer to reduce the sauce by almost half. Remove from heat and stir in the remaining tablespoon of grapeseed oil.
  • To serve, divide the cod onto plates, drizzle with the sauce, and sprinkle with parsley.