-
1
Heat 2 tablespoons of oil in a small saute pan over medium high heat, saute the cubes of bread until golden brown on all sides, remove to a plate.
-
2
Season each fillet on both sides with salt and pepper to taste.
-
3
Season the flour with salt and pepper to taste.
-
4
Dredge each fillet lightly on the skin side and tap of extra flour.
-
5
Heat the olive oil in a large saute pan over medium high heat until just smoking.
-
6
Place each fillet flour side down in the oil and cook until golden brown.
-
7
Turn the fillets over and reduce heat to medium and continue cooking until cooked.
-
8
Remove fillets to a plate.
-
9
Add butter to pan and cook until browned.
-
10
Add lemon segments and juice.
-
11
Remove pan from heat and stir in capers and parsley.
-
12
Plate fish and top with sauce and reserved croutons.
-
13
Preheat oven to 400 degrees F. Brush an 8-inch baking dish with olive oil and arrange the vegetables in the dish, alternating rows of the different vegetables.
-
14
Drizzle each row with olive oil, season with salt and pepper and sprinkle with the sliced garlic.
-
15
Bake for 30 to 40 minutes or until potatoes are tender.
-
16
Remove from oven and sprinkle with chervil and salt and pepper.
-
17
Serve hot or at room temperature.
-
18
Place greens in a medium bowl.
-
19
Whisk together the mustard, vinegar and salt and pepper.
-
20
Drizzle in the olive oil and whisk until emulsified, add peppercorns, and season with salt and pepper.
-
21
Pour some of the vinaigrette over the salad and toss to coat.
