What's Cook­ing at Fath­oms Restau­rant & Bar?


Bonita & Estero Magazine - - EPI­CU­RI­OUS -

Serves 1

6 ounces salmon Lemon and lime zest to taste 2 ta­ble­spoons olive oil 1 tea­spoon shal­lots 1 tea­spoon minced gar­lic 2 ar­ti­chokes 6 roasted toma­toes 2 ounces or a squirt of white wine 2 ounces or a squirt of lemon juice 2 ta­ble­spoons but­ter 2 ounces or a squirt of heavy cream 4 ounces cooked pasta Parme­san cheese to taste Salt and pep­per to taste

HOW TO PRE­PARE Pre­heat the oven to 375 de­grees. Put a piece of salmon on a wooden plank with lemon and lime zest, add salt and pep­per to taste and cook in oven for 10 min­utes. While fish is cook­ing, heat the oil and sauté shal­lots, gar­lic, ar­ti­chokes and roasted toma­toes. When that’s a lit­tle sautéed, add salt and pep­per to taste and then add white wine, lemon juice, but­ter, heavy cream and pasta. Bring to a boil and re­duce. Serve pasta and add Parme­san cheese. Add salmon on top.

5785 Cape Har­bour Drive, No. 106, Cape Co­ral. 239-542-0123, fath­om­srestau­rant.com

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