Recipe

Rockfish With Citrus Bagna Cauda After Giada De Laurentiis Recipe

	Susan2 / All my dishes 1 year, 8 months ago This is my husbands favorite way to have fish! I like to serve on platter surrounded with steamed broccoli. Prep:15m Cook:8m Servings:6	Susan2
	fish quick

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Ingredients

3 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil, plus 2 teaspoons

4 anchovy fillets in olive oil

1 1/2 teaspoons minced garlic

zest from one lemon

zest from one orange

Juice from one med orange

Juice from half of one med lemon

1tablespoon chopped fresh thryme

6 (6-ounce) skinless rockfish fillets

Salt and freshly ground pepper

Directions

Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy med saucepan over low to med heat just until the butter is melted, stirring frequently.

Add the anchovies and stir until the anchovies dissolve, about 2 min. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, thyme, and lemon and orange zests. Season

the sauce, to taste, with salt and pepper.

The bagna cauda sauce can be made 1 day ahead.

Cool, then cover and refrigerate. Rewarm before using.

Meanwhile, preheat oven to 200 degrees F.

Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil.

Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side.

Transfer fish to platter.

Cover with foil and keep warm in the oven while cooking the second batch of fish.

Drizzle the sauce over and around the fish and serve.

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