ingredients that are required for this recipe :

2 tablespoons extra-virgin olive oil
4 (8-ounce) flounder fillets
Salt and pepper
1 pound asparagus, trimmed and cut into 1-inch lengths
1 (5.5-ounce) box garden vegetable risotto mix (recommended: Buitoni)
1/2 cup jarred roasted red peppers
1/2 cup alfredo pasta sauce, store bought
Fresh basil, for garnish

cooking and preparation recipeRecipe:

Preheat oven to 450 degrees F.

Pour oil into a 13 by 9-inch baking dish. Arrange fish over oil, folding the ends under the middle to create little pockets. Sprinkle fish (fresh catch tastes better than frozen) with salt and pepper. Roast for 5 minutes. Add asparagus to dish and roast for 5 to 7 minutes longer. Remove from oven and keep fish warm. Remove asparagus and reserve.

Prepare risotto mix according to package directions, and add asparagus. Meanwhile, puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer. Serve fish topped with sauce and accompanied by asparagus risotto. Garnish with fresh basil sprigs.

6 tablespoons extra virgin olive oil
8 anchovy fillets
Freshly ground black pepper
2 cups minced onions
1 cup dry white wine
1 pound fresh Bigoli Pasta, or whole wheat pasta, cooked until tender
2 tablespoons finely chopped fresh parsley leaves
4 ounces freshly grated Parmigiano-Reggiano cheese

Cooking Recipe:

In a large saute pan, over medium heat, add the olive oil. With a French knife, finely mince the anchovies. Using the side of the knife, press the anchovies against the cutting board forming a paste. Add this to the oil, season with pepper and saute for 1 minute. Add the onions. Season with pepper and saute until wilted about 4 minutes. Add the wine and bring to a simmer. Cook for 2 minutes. Add the pasta. Season with salt and pepper. Saute until heated through. Remove from the heat. Add the parsley and cheese. Toss well. Mound the pasta in the center of each serving plate.