This is a terrific way to prepare flaky, light-fleshed fish like halibut, lingcod and sea bass. It’s also great with whole dressed sand dabs. 4 servings

• 2 tablespoons olive oil
• 4 1-inch thick fish fillets, skin on or off
• salt and pepper
• 4 sprigs rosemary
• 4 tablespoons unsalted butter
• 2 tablespoons dry vermouth
• seasonal vegetables, sliced 1/4 inch thick and 2 inches long – enough for 4 servings
• salt and pepper
• 3 tablespoons freshly grated Parmesan cheese
• fresh tomato, peeled and diced

1. Heat oil in pan.
2. Season fish with salt and pepper
3. Add fish to pan with rosemary. Brown on one side, flip. Cook for 2 minutes more.
4. Add butter, vermouth and vegetables to pan. Season vegetables with salt and pepper.
5. Place in a 400 degree oven for 5 – 6 minutes.
6. Arrange vegetables on plate. Top with fish. Top fish with parmesan and tomato.

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