Baked oysters
6 or so fresh oysters
Lemon, garlic aioli*
¼ cup (60 ml) Cappellari breadcrumbs original

Shuck fresh oysters.

Preheat oven to broil.
Spoon on lemon garlic aioli to shucked oysters and sprinkle with Cappellari breadcrumbs.
Broil 2 minutes.

*Lemon, garlic aioli
1 egg
½ cup (125 ml) olive oil
¼ tsp (1.25ml) garlic, chopped
1 anchovy fillet
¼ tsp (1.25 ml) lemon zest, chopped
¼ tsp (1.25 ml) lemon juice
Salt, pepper

Mix in olive oil slowly to the egg in a blender or food processor on low speed, emulsify (mayo consistency).
Mix in remaining ingredients, adjust the seasoning.

Baked salmon
2 salmon fillets, deboned
2-4 tbsp (30-60 ml) Cappellari breadcrumbs original
Olive oil, to drizzle
Salt, pepper
Salsa verde*

Sprinkle Cappellari breadcrumbs on salmon fillets to cover.

Drizzle breaded salmon with olive oil, bake 12-15 minutes in a preheated 400° F (200° C) oven on an oven tray lined with parchment paper.  Season with salt and pepper, serve with salsa verde.

*Salsa verde
½ cup (125 ml) flat-leaf parsley, washed and dried,   coarsely chopped
¼ tsp (1.25 ml) garlic, chopped
½ tsp (2.5 ml) scallions, chopped
¼ tsp (1.25 ml) mint, chopped
¼ tsp (1.25 ml) capers
1 anchovy fillet
¼ cup (60 ml) olive oil

Mix in a blender or food processor, adjust the seasoning.

Baked shrimp
4 or so tiger shrimp (size 16-20/lb)
¼ cup (60 ml) Cappellari breadcrumbs hot pepper & Asiago
Olive oil, to drizzle
Salt, pepper
Pepper mayo*

Peel, butterfly and devein shrimp (butterfly shrimp by cutting down the back until you can open them flat without cutting through the shrimp all the way).

Bread shrimp directly with Cappellari breadcrumbs.
Soak skewers in water and skewer shrimp.

Drizzle breaded skewered shrimp with olive oil, bake about 12 minutes in a preheated 400° F (200° C) oven on an oven tray lined with parchment paper.  Season with salt and pepper.  Serve with pepper mayo.

*Pepper mayo
¼ cup (60 ml) mayonnaise
Pinch of paprika
Pinch cayenne pepper

Add paprika and cayenne pepper to mayo, mix.

Porcini breaded tilapia fillet
2 tilapia fillets, skinless, deboned
1 egg, whisked
½ cup (125 ml) Cappellari breadcrumbs porcini mushroom
Olive oil, to drizzle
Salt, pepper
Mushroom fish sauce*

Bread tilapia fillets by dipping in egg wash then Cappellari breadcrumbs.

Drizzle breaded tilapia with olive oil, bake 10-12 minutes in a preheated 400° F (200° C) oven on an oven tray lined with parchment paper.  Season with salt and pepper.
Or
In a sauté pan heat olive oil on medium heat, fry breaded tilapia about 2 minutes on each side.  Season with salt and pepper, drain excess oil on paper towels.

Serve with mushroom fish sauce.

*Mushroom fish sauce
½ cup (125 ml) fish broth
¼ cup (60 ml) white mushrooms, sliced
4-6 slices red bell peppers, julienned
1 tbsp (15 ml) butter
1 tbsp (15 ml) white wine
¼ tsp (1.25 ml) flat-leaf parsley, chopped
Salt, pepper
½-1 tbsp (7.5-15 ml) roux*

*Roux
1 oz (25 g) butter
1 oz (25 g) flour
Stir flour slowly into hot butter, cook briefly until golden brown while stirring.

In a saucepan bring fish broth to a simmer, thicken with roux and whisk.  Simmer 2 more minutes on medium-low heat.

In a saucepan heat butter on medium heat, sauté mushrooms then add bell peppers, splash with white wine.  Add fish sauce, simmer 2 minutes on medium-low heat.  Add parsley, season with salt and pepper.