INGREDIENTS:

• 8 ounces pasta
• 2 tablespoons  Milanese Gremolata Extra Virgin Olive Oil (has the flavors of lemon, parsley, garlic and a hint of mint so you can skip the optional items if you are short on time)
• 1 teaspoon diced flat leaf parsley (optional)
• 1 pound large shrimp, peeled, de-veined, and cleaned with tails off
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon minced garlic (optional)
• Shredded Parmesan to taste
• 1 teaspoon lemon zest (optional)

DIRECTIONS:

1. Cook pasta according to package directions, drain, and set aside.
2. Using a large skillet, add the oil and bring to medium heat.
3. Stir in the garlic and sauté until lightly golden brown
4. Add the shrimp, season with salt and pepper, and cook for about 2 to 3 minutes total, or until just pink and cooked through. Flip shrimp halfway through cooking.
5. Add the parsley, lemon zest and stir briefly to combine.
6. Turn the heat to low, add the pasta to skillet with the shrimp, and toss to combine and coat. Taste, check for seasoning balance and make any desired changes (add more salt, pepper, etc.).
7. Sprinkle with Parmesan.
8. Serve immediately.

INGREDIENTS 

• 1 pound Haddock fillets
• ¼ cup flour for dredging
• 2 tablespoon Infused Butter Extra Virgin Olive Oil (divided)
• 2 tablespoons Milanese Gremolata Extra Virgin Olive Oil (divided)
• 1/2 onion (minced)
• 1 tablespoon small capers, drained
• 1 cup of mushrooms (sliced)
• ¼ cup dry white wine
• juice of 1/2 lemon
• sea salt and ground pepper to taste
• 1 branch flat leaf Parsley (optional)
• 2 sprigs of dill for garnish

 INSTRUCTIONS

• Preheat oven to 350 F
• Lay tinfoil over a baking tray and lightly coat with 1 tablespoon Milanese Gremolata
• Add flour and fish to a ziplock bag. Shake gently until coated.
• Once the oven is heated, add the fillets to the pan, lightly brush them with a tablespoon of butter oil and sprinkle with salt and pepper
• Place the fillets in the oven and bake for about 20 minutes or until the they flake
• While the fillets are baking, add the remaining butter oil to a large skillet and bring to medium/high heat.  Add the capers, onion, mushroom and wine. Stir to scrape up any browned bits from the bottom of the pan. Cook until the alcohol has evaporated, about 2 minutes. Add the lemon juice and season with salt and pepper if needed.
• Remove the pan from the heat and pour the sauce over the fish.
• Drizzle the fish with remaining Milanese Gremolata Oil.
• Garnish with dill, parsley and serve immediately.