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Tarts D'Italiano !
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Recipe by Colin T.
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Recipe by Beverley W.
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Recipe by Michel G.
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Recipe by Molly S.
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Recipe by Irene L.
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Recipe by Paul V.
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Recipe by Ken S.
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Recipe by Lorne K.
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Recipe by Lana Jean M.
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Recipe by Mike C.
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Recipe by TRAVIS C.

Bread and Butter Fish
Recipe by Sarah R.

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Ingredients:

Fish

4 square fillets of basa (or other firm white fish), fresh or defrosted
4 teaspoons of oregano, finely chopped
4 slices of D'Italiano Thick Slice Whole Wheat Bread
Pinch of salt and pepper
2 tablespoons of butter to butter bread with (you may not need it all)

Sauce

2 tablespoons butter
2 tablespoons flour
2/3 cup of milk
2 teaspoons Dijon mustard
2 teaspoons of fresh lemon juice
1 pinch of salt and pepper

1 bunch of asparagus, ends trimmed and washed

Directions:

I love to see the elegant presentation of fish when a restaurant serves it with the skin crispy. The only thing is that I never want to eat the skin. Here is my version of crispy "skinned" fish with a buttery sauce. I hope you want to eat every bite!

1. Start by preparing your fish. Roll the pieces of D'Italiano Thick Slice Whole Wheat Bread thin with a rolling pin and butter both sides of the bread. Top one side with a teaspoon of oregano and a little salt and pepper. Then place a fillet of fish on top of each slice. Top the fish with another small pinch of salt and pepper.

2. Place each of the pieces of fish, D'Italiano bread side down, in a non-stick frying pan on medium low heat. Crisp bread to a golden brown, about 2-4 minutes, before flipping to finish cooking fish side down, about another 5-7 minutes or until fish is opaque and flakey. (Cooking time depends on the thickness of your fish fillets.)

3. While fish is cooking, steam the bunch of asparagus and make the sauce. Melt the 2 tablespoons of butter in a small sauce pan and stir in the flour when the butter has melted. Gradually whisk in the milk and bring the sauce to a boil, stirring or whisking constantly. When the sauce reaches a boil, add the mustard and lemon juice and stir to combine. Season to taste with salt and pepper. Remove the sauce from the heat and set aside.

4. Place a bed of asparagus on four plates and top each bed with a fillet of crispy "skinned" fish. Drizzle sauce over top of both the fish and asparagus and enjoy.