We’re cooking Parmesan & Garlic Crusted Tilapia with a White Wine and Lemon Beurre Blanc and Roasted Vegetables with Sapphire from Twin River.
in, n,he was born in 1948 and he’s in the kit ken right now. patrick, what are you cooking for us? >> i’m sorry, we s’re havingvi technical difficulties, i l didn’t hear what you said,sa ben. matt hughes is h from sapphire from twin river and r you’re making tilapia, with aia bunch of fancy words before inct. >> it’s a parmesan an pd garlic encrusd tilapia and roasted seasonal vegetables. >> til apia>> is? >> tilapia t is a mild white fishte very popularryul today, nice andnd light. >> ok. some of the insogredients here, we have — well, you better say them, because i’m going to tryry to guess and i have no clue. c >> we have russet potatoes, freshfr zucchini, fresh carrots, ro herbs, ahend white w wine, butter, lemon juice, garlic, and a parmesan,pa garlic and bread crumbs. >> wha t are we going to do withit all this butter.th >> that butter is going to be made into a traditional butt f