Ingredients:

1 lb fish fillets
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1 egg, beaten
1/2 tsp paprika
1/2 tsp dried parsley
1 tbsp butter, melted

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Ingredients:

2 cups smoked oysters
1/4 cup vegetable oil
3 tbsp garlic, minced
1/2 lb bacon strips, cut in thirds
Toothpicks

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Serves 2

Ingredients:

1/4 lb angel hair pasta
2 tbsp butter
2 tbsp olive oil
10 medium shrimp, cleaned
2 garlic cloves, minced
Pinch of salt and pepper
1 1/2 tbsp freshly chopped parsley
1/8 cup Parmesan cheese

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Ingredients:

1/3 cup of butter
2 lbs large shrimp, peeled and deveined
5 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 1/2 tbsp lemon juice
Salt to taste

Instructions:

Heat butter over medium heat in a large skillet for about 30 to 40 seconds. Add the garlic and shrimp and saute for about 4 to 5 minutes, turning the shrimp frequently. The shrimp should just be turning pink.

Add the parsley, lemon juice and salt, and then stir well.

Place on a serving dish and serve immediately.

(Serves 4)

Ingredients:

4 mild white fish fillets (about 6 oz)
1 tbsp olive oil
1 onion, chopped
14 ounce can diced tomatoes, undrained

1/2 cup flour
1/4 tsp salt
1/8 tsp white pepper
1/2 cup sliced green olives
2 tbsp Parmesan cheese, grated
3 tbsp olive oil

Instructions:

Heat 1 tbsp olive oil in a skillet and saute the onion for about 5 minutes until tender. Add the undrained diced tomatoes, bring to a boil and quickly reduce heat. Simmer for a further 5 minutes, then add the olives. Remove from heat, cover and set aside.

In the meantime, combine flour, pepper, salt and cheese on a plate. Dip the fish fillets into the mixture on both sides. In a large skillet, heat 3 tbsp olive oil over medium heat, add the fish fillets and fry for about 2 to 3 minutes on each side until nice and golden brown.

Arrange the cooked fish on a serving plate, pour the olive sauce over and serve immediately with a bowl of rice.