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1
Steps
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2
1. Place 3 teaspoons flour and seasoned salt in zip-top bag; shake to mix and set aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 tablespoons). Slice (rinsed) lemon in half. Set both aside.
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3
2. Preheat large saute pan on medium-high 2-3 minutes. Check fish for bones by pressing on fillet with finger tips and remove. Add fish to zip-top bag; seal tightly and shake to coat. Wash hands.
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4
3. Place 1 tablespoon butter in pan and swirl to coat. Add fish (wash hands) and cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, distributing butter under each fillet. Cook 3 more minutes until fish is golden and flakes easily. Place fish on serving plates.
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5
4. Place remaining 1 tablespoon butter and 1 teaspoon flour, wine and juice from lemon in saute pan. Heat 1-2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish.
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6
Steps
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7
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta.
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8
2. Stir pasta into boiling water and boil 1 minute. Stir in broccoli and boil 4 minutes, stirring occasionally.
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9
3. Drain. Add butter to saucepan, using residual heat to melt butter. Stir in tomato pesto and pasta mixture; toss to mix and serve.
