Crab-Topped Orange Roughy

Serves 4. Best paired with Reeve Riesling. Recipe by Executive Chef Branden Bentley from Mangia! A Nonna’s Italian Kitchen. From our February 2017 Cooking Class.

Ingredients for the crab topped orange roughy
4 ounces canned crab meat
1 cup panko bread crumbs
1 cup mayonnaise
½ tablespoon Old Bay seasoning
¼ cup fresh, chopped parsley
1 tablespoon Dijon mustard
4 orange roughy filets

Ingredients for pasta
2 coarsely chopped anchovies
1 tablespoon olive oil
1 box Pappardelle pasta
Pinch of chili flakes
Zest and juice of 1 lemon
1 cup cherry tomatoes, halved
1 can black olives
¼ cup capers

To Prepare
Mix crab meat, bread crumbs, mayonnaise, seasoning, parsley and mustard in a bowl to create crab topping. Pile topping on fish filets and place filets on a nonstick baking sheet. Bake at 500˚ for five to six minutes. While fish is cooking, heat anchovies and olive oil in a saute pan over medium heat until anchovies dissolve. Boil pasta, then add it along with the chili flakes, lemon and tomatoes to the saute pan. Puree black olives using a food processor. To plate, spread 1 tablespoon of black olive puree onto each plate and top with pasta, fish and capers.