This dinner came together after I discovered an easy ‘make your own ricotta’ recipe in another blog. Whenever I think of a side dish with lemon, I think grilled fish. A heavenly pairing.
4-6 small red skinned potatoes
¼ cup fresh ricotta cheese (I made my own following this simple recipe)
¼ cup freshly grated parmesan cheese1 tsp minced fresh Rosemary
1 tsp minced fresh Italian parsley
1 tsp minced fresh chives
Zest from one lemon
Juice from one lemon
3- 1” thick fresh swordfish filets
Lemon Pepper seasoningSea salt
Preheat oven to 350 degrees. Pierce potatoes with a few holes, toss in EVOO and bake in an aluminum covered casserole dish for about 50 minutes, or until fork tender.
In a small bowl, combine cheese, herbs, lemon zest and lemon juice. Set aside.
Heat a grill to med-high heat. Drizzle fish with EVOO, season both sides with Lemon Pepper and salt and grill each side for about 4 minutes, depending on filet thickness, or until fish is done.
When potatoes are done, pierce tops with a fork and squeeze both ends together to open. Sprinkle with salt and pepper, and then top with ricotta mixture. (If the potato is a little dry, add a slice of butter.)
Plate fish with a couple lemon ricotta potatoes. Serve with a lemon wedge.