Instructions: Toasted Paprika Orange Vinaigrette: Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add oil until emulsified. Season with salt and pepper to taste.

Whole Bass: Preheat oven to 425 degrees. Brush fish with olive oil on both sides and season with salt and pepper to taste.

Heat 2 tablespoons of oil in 2 medium saute pans over high heat. Saute each fish on one side until lightly golden brown, about 3 to 4 minutes. Turn over and place in the oven and continue cooking for 8 to 10 minutes. Remove and serve each person 1 whole fish drizzled with vinaigrette.

Roasted Red And Yellow Beets With Goat Cheese And Lemon-Tarragon Vinaigrette: Preheat oven 400 degrees. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place beets on a baking sheet and let roast for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch dice.

Whisk together the olive oil, lemon juice, tarragon, and honey and season with salt and pepper. Arrange the greens on a platter, top with beets, goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.

This recipe yields 4 servings.

Episode #: HG1D40

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