Barton Seaver: Hi, I am Barton Seaver and today we are going to be finishing up our wild striped bass also know as Rockfish here on the Atlantic Coast. We have it cooking over here in the pan, just sucking up the residual heat on low. Here we have our Catalan inspired Broccoli Spanish dish, we have got our pine nut sauce. So the recipe on our website calls for four people, but since we are feeding three males today, so we have got our three fillets here. I am going to serve this up family style. So I like a nice family style communal serving for brunch, for our brunch or lunch here. So got our broccoli, onions, currants, and pine nuts. A little bit chilly flake in there for the nice little bite of heat. We have got a pine nut sauce over here. Again this is an emulsion of olive oil, onions, garlic and toasted pine nuts, a little bit of lemon juice. So we are going to put a good amount of that on to the plate, sort of spoon it around with the back of the spoon to really draw it out, give you some plate presence here. Then I am going to take in a pair of tongs, so I don't burn my hands like I always do. Taking your broccoli, stack it up and you see when we are cooking that broccoli that they have got some nice, really crisp golden edges to it and that's really really awesome in it. That's textured and flavored broccoli which you may not used to. Roasted broccoli is one of my absolute favorite things in the world. Now when you are serving this you want to make sure you get all of these good pine nuts and onions off the bottom there. It's really integral to the dish. You can see all that chilly flake in there. This is going to be a good food. A little bit messy there, it's fallen all over the place but hey, we have rest of the day to clean up after ourselves. So we have got our Rockfish here. Just going to get my tongs back, so I will gently -- let it sit on a towel, just pat it dry a little bit to get a little bit of that butter off. Place this around, alright. Just make sure everything is off here. Wow, here we go. We have got another half lemon here that's left over from the sauce, so we will put those two on there, in case you want a little bit more. Lemon makes everything better and especially fish. So there we go. That is our pan-seared Wild Atlantic Striped Bass with Spanish inspired Catalan Broccoli and pine nut sauce. Thanks.