Meanwhile, for the gremolata crumb, put the sourdough, parsley and ... Serve the fish fillets with the tartare sauce, baked potato wedges, steamed green beans and lemon wedges for squeezing ...

reducing slightly to form a flavorful sauce. Stir in the lemon juice and fresh parsley, then season with salt and pepper to ...

As a finishing touch, she tops off the fish fillets with a herb-enhanced bechamel sauce for optimal decadence. Rosenhouse likes to serve this salmon with a side of green beans or asparagus ...