Breading the flesh side of the fish allows the skin to crisp up on the other side. Serve with Creamed Spinach and Mushrooms and Steamed Sugar Snap Peas.
I love canolis and have always wanted to try and make them homemade, but the deep frying of the shells is too much work and too fattening. So, I found this recipe for canoli cups instead!
Serve with Rosemary-Garlic Roasted Potatoes and Asparagus with Lemon and Pecorino.Or serve with Quinoa with Toasted Pine Nuts and Celery and Parsley Salad.
Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig.
