iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Carrots and Brussels Sprouts

Ingredients:
2 tablespoons chopped shallot (from 1 medium)
3 tablespoons unsalted butter, divided
1 pound carrots, cut diagonally into 1/2-inch-thick pieces
1 pound Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Instructions:
Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.
Scalloped Potatoes

Ingredients:
3/4 teaspoon grated nutmeg
3 pounds large boiling potatoes (about 6)
3 tablespoons unsalted butter, cut into small cubes
1 1/2 cups heavy cream
3/4 cup whole milk

Instructions:
Preheat oven to 350°F with rack in upper third. Generously butter a 2 1/2-quart shallow baking dish (not glass).
Stir together nutmeg, 2 teaspoons salt, and 3/4 teaspoon pepper.
Peel and thinly slice potatoes. Layer potatoes in baking dish, overlapping slightly and sprinkling each layer with some of salt mixture and some of butter. Pour cream and milk over potatoes, pressing down gently to submerge potatoes in liquid.
Cover with foil and bake until potatoes are tender, 1 to 1 1/4 hours.
Remove gratin from oven and discard foil. Turn broiler on and broil gratin 2 to 3 inches from heat until top is browned in spots, 3 to 5 minutes.
Let stand 10 minutes before serving.
Meatloaf

Ingredients:
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
1/4 pound bacon (about 4 slices), chopped
1/2 cup pitted prunes, chopped
1 1/2 pounds ground beef chuck
1/2 pound ground pork (not lean)
2 large eggs
1/3 cup finely chopped flat-leaf parsley
Garnish: cooked bacon

Instructions:
Preheat oven to 350°F with rack in middle.
Soak bread crumbs in milk in a large bowl.
Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.
Clementines in Ginger Syrup

Ingredients:
1 1/2 cups water
1 cup sugar
1/4 cup thinly sliced peeled ginger
4 green cardamom pods
3 whole star anise
6 clementines or mandarin oranges
1/2 cup pomegranate seeds (optional)

Instructions:
Bring water, sugar, ginger, cardamom, and star anise to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved, then simmer, uncovered, stirring occasionally, 10 minutes.
Remove from heat and let steep, covered, 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill, covered, until cold, at least 2 hours.
Cut peel from clementines, including all white pith, with a sharp knife, then cut fruit into 1/4-inch-thick rounds and put in a serving bowl. Add syrup and chill, covered, at least 1 hour. Just before serving, sprinkle with pomegranate seeds (if using).
Orange-Scented Beignets

Ingredients:
1 cup all-purpose flour, 1/2 cup water, 1/2 cup fresh orange juice, 1/2 teaspoon grated lemon zest, 1 teaspoon fresh lemon juice, 1 stick unsalted butter, 1 teaspoon Middle Eastern rose water, 1/4 teaspoon salt, 2 tablespoons plus 1/4 cup sugar, divided, 4 large eggs, at room temperature 30 minutes, About 4 cups vegetable oil for frying, 1/4 cup almond flour, 1/4 teaspoon cinnamon, Equipment: a deep-fat thermometer

Instructions:
Sift flour. Bring water, orange juice, lemon zest and juice, butter, rose water, salt, and 2 tablespoons sugar to a boil in a heavy medium saucepan. Add all-purpose flour all at once and stir vigorously with a wooden spoon 3 or 4 times. Remove from heat and stir until all of flour is incorporated and dough forms a ball. Cool 5 minutes.
Add eggs 1 at a time, beating well after each addition.
Preheat oven to 200°F with rack in middle.
Heat 2 inches oil to 360°F in a wide 4-quart pot over medium- high heat.
Meanwhile, stir together almond flour, cinnamon, and remaining 1/4 cup sugar in a shallow bowl.
Working in batches of 6, gently drop tablespoons of dough into oil and fry, turning once, until puffed and golden-brown, 3 to 4 minutes per batch. Transfer with a slotted spoon to paper towels to drain briefly, then keep warm in a shallow baking pan in oven. Return oil to 360°F between batches.
Roll warm beignets in almond sugar and serve immediately.
Lobster with Garlic Butter

Ingredients:
2 small garlic cloves
2 sticks unsalted butter, softened
1 1/2 teaspoons finely chopped flat-leaf parsley
2 (1 1/4-pound) live lobsters
Garnish: lemon wedges; sea salt
N/A sea salt

Instructions:
Preheat oven to 450°F with a large shallow baking pan in upper third.
Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with butter and parsley.
Plunge lobsters headfirst into a large pot of boiling salted water (3 tablespoons salt for 6 quarts water) and cook, covered, 3 minutes from time they enter water. Transfer with tongs to a plate and let stand 5 minutes. (Lobsters will not be fully cooked.)
Lightly crack claws, then split lobsters lengthwise and discard innards from body cavity.
Remove tail meat from 1 lobster and cut crosswise into 8 pieces. Spread about 2 tablespoons garlic butter in one empty half shell, then fill that shell with all of sliced lobster and dot with 1 tablespoon garlic butter. Spoon about 5 tablespoons garlic butter into other empty half shell (for dipping). Repeat with remaining lobster.
Chocolate Marble Cheesecake

Ingredients:
2 tablespoon slivered blanched almonds
Vegetable oil cooking spray
6 chocolate wafers
15 ounces (1 3/4 cups) part-skim ricotta
8 ounces lowfat cream cheese, room temperature
1 cup sugar
1/2 cup lowfat sour cream
1 large whole egg
2 egg whites
1/4 teaspoon almond extract (or to taste)
2 tablespoon all-purpose flour
1/4 teaspoon salt
2 tablespoon amaretto (if desired)
3 tablespoon unsweetened cocoa powder
1/2 teaspoon instant-espresso powder
3 tablespoon bittersweet chocolate chips

Instructions:
Heat oven to 350°. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325°. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.
Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.
Greek Burger with Arugula, Tomatoes, and Feta

Ingredients:
4 whole-wheat pitas (6 1/2 inches each)
1/4 cup skim milk
1 small onion, finely chopped
2 cloves garlic
2 tablespoon chopped fresh mint
4 teaspoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon fresh lemon juice
3/4 pound lean ground lamb
2 teaspoon olive oil
3 cups arugula
1 medium tomato, cut into 1/4-inch-thick slices
1 red onion, cut into 1/4-inch-thick slices
1/3 cup crumbled feta
2/3 cup nonfat plain yogurt
1 tablespoon chopped fresh mint
2 teaspoon chopped garlic
2 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup peeled
seeded and finely diced cucumber

Instructions:
Heat oven to 350°F. Cut 1/4 off each pita (a half-moon shape from 10 o'clock to 2 o'clock). Chop half-moons, transfer to a bowl and sprinkle with milk. Let soak 5 minutes. Drain and squeeze out excess milk. Purée soaked bread, onion, garlic, herbs and lemon juice in a blender or food processor. Transfer purée to a bowl. Add lamb, season with salt and pepper and combine. Form into 4 patties. Wrap pitas in foil and heat until warm, about 8 minutes. (Or place pitas between sheets of paper towel and microwave until warm, about 30 seconds.) Heat oil in a nonstick skillet over medium-high heat until hot. Cook burgers to medium, 2 to 3 minutes on each side. Whisk yogurt, mint, garlic, mustard and honey in a bowl. Stir in cucumber and season with salt and pepper. Open each pita, stuff with arugula and drizzle with some of the dressing. Add burger, tomato and red onion to pita. Sprinkle with feta. Serve leftover dressing on the side.
Chicken and Parsnip "Fries" with Spicy Vinegar

Ingredients:
1 1/2 pound parsnips
3 tablespoons olive oil, divided
4 chicken breast halves with skin and bone (3 1/2 pounds)
1/2 cup distilled white vinegar
1/4 teaspoon dried hot red-pepper flakes

Instructions:
Preheat oven to 450°F with rack in middle.
Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).
Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.
While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
Serve chicken and fries drizzled with spicy vinegar.
Polenta and Vegetables with Roasted Red Pepper Sauce

Ingredients:
1 cup uncooked instant polenta
2/3 cup grated Parmesan, divided
1/8–1/4 teaspoon cayenne pepper
Vegetable oil cooking spray
2 cloves garlic, chopped
2 tablespoon chopped fresh thyme (or oregano) or 1 tablespoon dried
cup fresh lemon juice
1 tablespoon olive oil
8 asparagus stalks, ends trimmed
8 scallions, trimmed
2 small Japanese or Italian eggplants, trimmed and halved
1 medium-large yellow squash (about pound), cut into 1/3-inch-thick slices
1 cup cherry tomatoes
1 jar (12 ounces) prepared roasted red peppers, drained
1/3 cup vegetable (or chicken) broth
1 large clove garlic, chopped
3 tablespoon chopped fresh chives, basil or parsley (plus extra for garnish)
1 tablespoon balsamic vinegar

Instructions:
Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9-inch pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.
Roasted Cod with Shiitakes in Miso Broth

Ingredients:
4 (6-ounces) pieces Pacific cod or hake fillet (about 1 inch thick)
2 1/2 tablespoons vegetable oil, divided
1/4 lb sliced shiitake mushroom caps
2 (1/2-ounce) single-serve packages dehydrated red miso soup
1 scallion
thinly sliced

Instructions:
Preheat oven to 450°F with rack in middle.
Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
Meanwhile, prepare soup according to package instructions.
Divide soup, mushrooms, and fish among 4 bowls and top with scallion.
Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella

Ingredients:
1 1/2 cups water
1 cup quinoa
1 large egg, lightly beaten
4 to 5 tablespoons olive oil, divided
1 1/2 pounds eggplant, cut into 1/2-inch cubes
1 small onion, finely chopped
2 teaspoons finely chopped garlic
1/2 teaspoon dried oregano
3 tablespoons olive oil
1 cup grape or cherry tomatoes, halved
1/2 cup drained bottled roasted red peppers, rinsed and chopped
3/4 cup water
1 tablespoon chopped flat-leaf parsley
1/4 pound smoked mozzarella
diced (1 cup)

Instructions:
Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.
Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.
Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.
Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.
Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.
Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick (if dry, thin with a little water), about 10 minutes.
Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.
Return eggplant ragù to a simmer and stir in parsley and half of mozzarella, then simmer, stirring, until cheese just begins to soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle with remaining mozzarella.
Cauliflower and Feta Omelet

Ingredients:
5 large eggs
2 1/2 tablespoons extra-virgin olive oil
1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
1 garlic clove, minced
1/2 cup crumbled feta (2 ounces)
1/4 cup packed flat-leaf parsley leaves

Instructions:
Beat eggs with 1/4 teaspoon salt.
Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.
Thai-Style Beef with Noodles

Ingredients:
1 tablespoon soy sauce
1 tablespoon mild honey
2 tablespoons Asian fish sauce, divided
1 pound flank steak
3 tablespoons vegetable oil, divided
2 large shallots, thinly sliced (1 cup)
1 tablespoon finely chopped peeled ginger
1 1/2 teaspoons Thai green-curry paste
1 3/4 cups reduced-sodium beef broth
1 tablespoon fresh lime juice
1 red bell pepper, cut into 1/4-inch strips
1 bunch scallions, trimmed and cut into 3-inch pieces
3/4 pound dried Asian egg noodles
Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)
Garnish: lime wedges; Asian fish sauce

Instructions:
Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes.
While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon fish sauce, and salt to taste and keep warm, covered.
Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak, turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes.
Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.
While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes. Drain well, then add to vegetables and toss well. Divide noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of noodles.
Vietnamese Chicken Sandwich (Banh Mi)

Ingredients:
1/2 pound daikon, peeled
1 carrot, peeled
1/2 cup rice vinegar (not seasoned)
1 tablespoon sugar
1 (24-inch) soft baguette
2 tablespoons vegetable oil
1 tablespoon Asian fish sauce
1/2 teaspoon soy sauce
1/4 pound liverwurst
2 fresh jalapeños, thinly sliced
1/2 sweet onion, cut into 1/4-inch rings
3/4 cup packed cilantro sprigs
2 cooked chicken breasts from a rotisserie chicken, thinly sliced
Lettuce leaves
2 tablespoons mayonnaise

Instructions:
Preheat oven to 350°F with rack in middle.
Shred daikon and carrot in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes.
Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.
Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chiles, onion, and cilantro.
Drain slaw in a colander.
Arrange chicken, slaw, and lettuce on cilantro. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.
Monkfish with Ratatouille

Ingredients:
1 pound eggplant, cut into 1-inch cubes (3 cups)
1 medium-large zucchini, cut into 1-inch pieces (2 cups)
1 large bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 onion, cut into 1-inch pieces
4 teaspoon olive oil, divided
2 tablespoon finely chopped fresh thyme (or 1 teaspoon dried)
Vegetable oil cooking spray
1 tablespoon finely chopped garlic
1 jar (14 ounces) prepared marinara sauce
4 monkfish fillets (about 6 ounces each)
3 tablespoon finely chopped fresh basil (plus leaves for garnish)
2 tablespoon drained capers

Instructions:
Heat oven to 450°F. Toss eggplant, zucchini, bell pepper and onion with 2 teaspoon oil in a bowl. Add thyme; season with salt and pepper and toss again. Coat a shallow baking pan with cooking spray. Arrange vegetables on pan and roast until tender, about 20 minutes. Stir in garlic and marinara. Cover loosely with foil and roast 10 minutes more. Remove pan from oven. Stir in chopped basil. Rub fillets with remaining 2 teaspoon oil; season with salt and pepper. Nestle fish in vegetables; cover loosely with foil. Bake until fish is just cooked through, about 10 minutes. Top with basil leaves and capers.
Swiss Chard with Raisins and Almonds

Ingredients:
1/2 large onion, sliced lengthwise 1/4 inch thick (1 cup)
2 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon Spanish smoked paprika
2 pounds Swiss chard, center ribs discarded and leaves coarsely chopped
1/2 cup golden raisins
1/2 cup water
1/4 cup coarsely chopped almonds with skins

Instructions:
Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and cook, stirring, 1 minute. Add chard in batches, stirring frequently, until wilted, then add raisins and water. Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt.
Cook almonds in remaining 1/2 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes. Sprinkle almonds over chard.
Roasted Halibut with Garlic Sauce

Ingredients:
1 3/4 pounds halibut fillet (1 1/2 inches thick)
3 garlic cloves
2 tablespoons extra-virgin olive oil
1/3 cup mayonnaise
Accompaniment: lemon wedges

Instructions:
Preheat oven to 450°F with rack in middle.
Put fish in an oiled shallow baking dish and sprinkle with teaspoon each of salt and pepper.
Force garlic through a garlic press into a bowl, then whisk in oil and 1/8 teaspoon salt. Whisk in mayonnaise and spread over fish.
Bake, uncovered, until fish is just cooked through, 10 to 15 minutes.
Double Chocolate Pudding Parfait

Ingredients:
2 tablespoons cornstarch
1/4 cup plus 2 tablespoons sugar, divided
1/4 cup plus 1 tablespoon unsweetened cocoa powder, divided, plus additional for garnish
2 cups whole milk
4 ounces fine-quality semisweet chocolate (no more than 54% cacao if marked), finely chopped
1 tablespoon unsalted butter
1 cup chilled heavy cream
1/4 teaspoon pure vanilla extract

Instructions:
Whisk together cornstarch, 1/4 cup sugar, 1/4 cup cocoa, and a pinch of salt in a heavy medium saucepan, then gradually whisk in milk. Bring to a boil, whisking constantly, then boil, whisking, until thickened, about 3 minutes. Remove from heat and whisk in chopped chocolate and butter until melted. Transfer pudding to a metal bowl and quick-chill by setting in an ice bath and stirring occasionally, about 10 minutes.
Meanwhile, beat cream with vanilla and remaining 2 tablespoons sugar and 1 tablespoon cocoa until it just holds stiff peaks. Layer pudding and cream in 8-ounce glasses. Serve dusted with cocoa.
Pom-Ade

Ingredients:
1 cup lemonade, 1/2 cup club soda, 1/4 cup pomegranate juice, Ice cubes

Instructions:
Mix lemonade, soda, and pomegranate juice in a small pitcher. Fill 2 tall glasses with ice. Pour lemonade mixture over.