Parmesan Paprika Sea Bass with Broccoli

I have been cooking since I was 5 years old and it has always been something I love to do when I have time. In Feb. 2016, our family decided to start trying to eat better and we're doing a mostly Paleo program. I am really enjoying trying and cooking new things. If you are checking out my recipes, if I've actually made it, it's noted in the description. Otherwise, it's likely one I saw and liked and it is in my queue of things to make.

subheading: Fish:

1 pound steak fish like chilean sea bass, mahi mahi or swordfish. (if you like lighter white fish, use cod or tilapia), cut into 4 pieces.

2 tsp smoked paprika

½ tsp chili powder (or more)

1 tsp garlic powder

¼ tsp dried thyme

¼ tsp dried rosemary (See note below)

¼ cup grated or shredded parmesan cheese

½ tsp coarse salt

½ tsp ground black pepper

1 Tbs extra virgin olive oil

1 lemon

Fresh or dried parsley

subheading: Broccoli:

1 ½ lbs fresh broccoli florettes

1 Tbs extra virgin olive oil

½ tsp coarse salt

½ tsp ground black pepper

Preheat oven to 400°F. Use stone bar pan. If you don't have a stone pan, lightly grease half of a baking sheet.

Cut half of the lemon into ¼" slices. Cut the other half into 4 wedges.

Prepare a piece of foil half the size of the baking pan. Fold up the edges about 1 inch tall to create a box. Place a piece of parchment paper in the bottom of the foil box or lightly grease it and set aside

Place broccoli florets on the greased half of the baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Gently stir to combine. Place in the oven and bake for 10 minutes.

While broccoli is cooking, combine paprika, cayenne, garlic, thyme, rosemary, salt, pepper, and parmesan cheese in a large, shallow bowl or plate until thoroughly mixed.

Brush fish with olive oil on both sides. Dredge each piece of fish on both sides through the paprika parmesan mixture.

Remove the pan from oven, gently stir the broccoli and place the prepared box in the empty half. Place dredged fish in the box. Place ½ of the lemon slices around the fish.

Place pan back in the oven and cook another 15 minutes, until fish is cooked through. A thicker steak fish may take a bit longer and a white fish like cod may take less time. Cook until the middle is opaque and reaches an internal temperature of 145°F.

Remove pan from heat and let rest for a couple minutes.

When serving, garnish fish with parsley. Squeeze lemon wedges over broccoli.

I love rosemary, but I'm not a big fan of the coarseness of it in a dish. I like to use spice blender and lightly chop the dried rosemary. If you don't have a spice blender, a coffee grinder works well too. Just wash out well before and after. Rosemary is not something you want in your morning coffee.

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