Fish and Scallop Sauté with Roasted Parmesan Broccoli

Ingredients

• 1 medium cubanelle pepper
• 1 tablespoon fresh Italian parsley
• 1 lemon, for zest
• 2 ½ teaspoons Greek seasoning, divided
• 4 (6 oz) firm fish fillets (such as cod, halibut, or mahi-mahi; about 1 ½ lb)
• 2 tablespoons olive oil, divided
• 1 (10 oz) bag frozen whole kernel corn
• ½ cup sliced fresh green onions
• 1 (8 oz) box frozen scallops in garlic cream sauce
• Hot, cooked grits (optional for serving)

Steps

1. Chop pepper and parsley finely. Zest lemon (1 teaspoon). Combine zest and parsley; set aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle 2 teaspoons seasoning over both sides of fish (wash hands). Place 1 tablespoon oil in pan; cook fish 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Remove fish from pan and cover to keep warm.
3. Add to same pan: remaining 1 tablespoon oil, corn, green onions, peppers, and remaining ½ teaspoon seasoning; cook and stir 2–3 minutes until vegetables soften.
4. Add scallops and sauce to corn mixture; cook and stir 4–5 minutes until sauce is released and scallops are opaque and firm. Spoon scallops and sauce over fish; sprinkle with parsley mixture. Serve over hot, cooked grits or pasta, if desired.

Ingredients

• nonstick aluminum foil
• 1 bunch fresh broccoli (3-4 stalks), halved
• 2 tablespoons olive oil
• 2 tablespoons Asiago peppercorn dressing
• ½ cup Italian bread crumbs
• ¼ cup grated Parmesan cheese

Prep

• Preheat oven to 425°F. Line baking sheet with foil.
• Cut 2-inches from bottom of each stalk; cut stalks in half lengthwise.

Steps

1. Place broccoli on baking sheet; drizzle with oil. Bake 10 minutes.
   
2. Turn broccoli; bake 13-15 more minutes or until tender when pierced with a fork.
   
3. Spread dressing over broccoli. Combine bread crumbs and cheese; sprinkle over broccoli. Bake 1–2 minutes or until lightly browned. Serve.