Baked Fish In Spaghetti Sauce Recipes

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BAKED PARMESAN FISH WITH PASTA



Baked Parmesan Fish With Pasta image

I made this for dinner tonight and it was really good! I used tilapia for the fish. There is really no "sauce" for the pasta so I tossed the noodles with melted butter for some extra flavor, then topped them with the fish and mushroom mixture.

Provided by CarrieB.

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup grated nonfat parmesan cheese
1 teaspoon all-purpose flour
3 fresh thyme sprigs, leaves removed and crushed
4 white fish fillets (6 oz. each)
8 ounces angel hair pasta
1 medium onion, chopped
1 cup mushroom cap, halved
1/2 cup green onion, finely sliced
2 garlic cloves, crushed

Steps:

  • Combine cheese, flour and thyme in a shallow bowl. Gently coat each piece of fish on all sides in the mixture.
  • Place fillets in a baking pan with rack. Bake in a 350 degree oven for 20 minutes, or until fish flakes easily when tested with a fork.
  • Cook pasta as directed on package; drain. Keep warm.
  • Heat large nonstick skillet over medium-high heat. Add onion, mushrooms, green onions and garlic. Cook, stirring frequently, until onions are tender. Season with salt and pepper to taste.
  • Place cooked pasta on oven-warmed plates. Place fish over pasta. Top with mushroom mixture. Garnish with thyme if desired.

SPICY FISH AND OLIVE SPAGHETTI



Spicy Fish and Olive Spaghetti image

This easy weeknight dinner is loaded with fiber and protein and feeds a family of four with just one 8-ounce piece of fish. And thanks to the whole-grain pasta, this 420-calorie-per-person dish is satisfying as well as economical.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

10 ounces whole-grain spaghetti (about 3/4 of a box)
2 tablespoons extra-virgin olive oil, plus more for tossing
2 cloves garlic, thinly sliced
Kosher salt
Pinch crushed red pepper
One 28-ounce can no-salt-added whole plum tomatoes, crushed by hand
1/2 teaspoon dried oregano
1 large (8-ounce) tilapia fillet, cut into 3/4-inch pieces
10 kalamata olives, quartered
1/2 cup loosely packed chopped parsley (about 1/2 bunch)

Steps:

  • Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions; drain, reserving 1 cup of the pasta water. Toss the spaghetti with some oil and set aside.
  • Add the oil, garlic, 3/4 teaspoon salt and crushed red pepper to a large skillet over medium-high heat. Once the oil begins to shimmer, add the tomatoes, reserved pasta water and oregano; bring to a high simmer and cook until the sauce thickens but is still loose, 12 to 15 minutes.
  • Add the fish and olives and cook, stirring occasionally, until the fish is cooked through and flaky, 3 to 4 minutes. Add the spaghetti and parsley. Toss to combine and divide among four bowls.

Nutrition Facts : Calories 420 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 580 milligrams, Carbohydrate 30 grams, Fiber 12 grams, Protein 24 grams, Sugar 8 grams

ITALIAN BAKED FISH WITH HORSERADISH MARINARA SAUCE



Italian Baked Fish with Horseradish Marinara Sauce image

Forget spaghetti or pizza. Shake up Italian Night with this saucy, zippy breaded fish served over hot linguine.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/4 cup dry bread crumbs
2 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. dried Italian seasoning
1/2 tsp. garlic powder
4 grouper fillets (1 lb.), 1/2 inch thick
1 egg, beaten
1/4 cup butter, melted
1-1/2 cups CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
1 Tbsp. KRAFT Prepared Horseradish
1 pkg. (9 oz.) refrigerated linguine, cooked, drained

Steps:

  • Heat oven to 400°F.
  • Combine bread crumbs, cheese, seasoning and garlic powder in shallow dish. Dip fish in egg; coat with crumb mixture, turning to evenly coat both sides of fish. Place in single layer in 11x7-inch baking dish sprayed with cooking spray. Drizzle with butter.
  • Bake 25 to 30 min. or until fish flakes easily with fork.
  • Meanwhile, heat pasta sauce and horseradish in saucepan on medium-low heat 2 to 3 min. or until heated through, stirring frequently. Place hot pasta on serving platter; top with fish and sauce mixture.

Nutrition Facts : Calories 500, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 155 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 35 g

SPAGHETTI FISH SUPPER



Spaghetti Fish Supper image

"This colorful blend of fish, vegetables and pasta is so satisfying," relates Charolette Westfall of Houston, Texas. "I've also substituted cooked chicken for the fish, and it's just as good."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 15

4 green onions, chopped
2 tablespoons olive oil
5 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
2 tablespoons cornstarch
1/2 cup apple juice
1/2 pound orange roughy, haddock or red snapper fillets, cut into 1-inch pieces
1 medium tomato, seeded and chopped
1 cup chopped fresh broccoli florets
8 ounces uncooked thin spaghetti
1/4 cup sliced ripe olives

Steps:

  • In a large skillet, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, salt, pepper and cumin. Cover and simmer for 2 minutes. Combine cornstarch and apple juice until smooth; gradually pour into the skillet. Cook and stir for 1-2 minutes or until thickened., Stir in the fish, tomato and broccoli. Cover and cook for 2 minutes or until fish easily flakes with a fork. Meanwhile, cook spaghetti according to package directions; drain and toss with olives. Serve with fish mixture.

Nutrition Facts : Calories 761 calories, Fat 19g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 1688mg sodium, Carbohydrate 112g carbohydrate (16g sugars, Fiber 7g fiber), Protein 36g protein.

PORTUGUESE-STYLE BAKED FISH



Portuguese-Style Baked Fish image

My mom makes this and its also very common in the Portuguese restaurants of SE New England. This is fantastic with spaghetti and even better with roasted potatoes.

Provided by Transylmania

Categories     Portuguese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 lbs fish fillets (cod, haddock or other white fish.)
2 tablespoons olive oil
1 onion, chopped
1 leek, cleaned and sliced (white part only)
4 garlic cloves, minced
1 1/2 cups canned plum tomatoes (about 1 medium sized can)
2 tablespoons tomato paste
1 cup white wine
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon rosemary
salt and pepper
1 green pepper, sliced
1 lemon, sliced
1 bunch fresh parsley, minced

Steps:

  • In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).
  • Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.
  • Preheat the oven to 350.
  • In a baking pan pour about 1/3 of the sauce.
  • Put the fish fillets on top of the sauce. Top with the sliced green pepper.
  • Pour the wine over this and then top with lemon slices.
  • Pour the rest of the tomato sauce over all and then top with minced parsley.
  • Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes. This is great!

Nutrition Facts : Calories 426.7, Fat 9.4, SaturatedFat 1.4, Cholesterol 124.7, Sodium 476.3, Carbohydrate 20.1, Fiber 4, Sugar 8.3, Protein 55

BAKED FISH IN SPAGHETTI SAUCE RECIPE



Baked Fish in Spaghetti Sauce Recipe image

Provided by Shutterfly614

Number Of Ingredients 2

1 1/2 lb frozen tilapia fillets
2 cups spaghetti sauce

Steps:

  • freeze 2 cups spaghetti sauce. put the frozen tilapia fillets in a freezer bag and freeze. when both are thawed, pour 3/4 cup spaghetti sauce on bottom of baking dish. add fish and cover fish with remaining spaghetti sauce. Bake at 350 degrees for 20 minutes or until flaky. Freeze In: 1 gallon freezer bag; 1 2-cup container Serve with broiled tomatoes

CRISPY BAKED FISH WITH TARTAR SAUCE



Crispy Baked Fish With Tartar Sauce image

Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.

Provided by Ali Slagle

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 cup mayonnaise
5 tablespoons capers, drained and coarsely chopped
1/4 cup finely chopped pickles (such as cornichons or half sour)
2 tablespoons finely chopped tarragon, dill or parsley
1 teaspoon Worcestershire or soy sauce
1 small garlic clove
1 large lemon
Kosher salt and black pepper
1/2 cup panko bread crumbs
2 tablespoons extra-virgin olive oil, plus more for greasing
4 (6-ounce) thick white fish fillets, such as halibut or cod (skin on or off)

Steps:

  • Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
  • In a small bowl, stir together the panko and olive oil; season with salt and pepper.
  • Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
  • Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
  • Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
  • When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)

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