Wednesday, March 26, 2008

Orange Roughy and Spigiarello Greens

This was a simple, healthy meal. Alexis was excited to use the spigiarello greens that came in our CSA box. We had never heard of these heirloom Italian greens before. They are relatives of broccoli and are slightly sweet and slightly bitter and very good. Alexis sauteed these in olive oil with green garlic shoots and finished with a little lemon juice. The fish was simply seasoned with salt and pepper and baked on 350 for about 10 minutes. The fish was garnished with a bit of tartar sauce.

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