Fancy Fish Italiano Recipes

FISH FILLETS ITALIANO

Steps:

• In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
• Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
• Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

FISH ITALIANO

Steps:

• In a skillet, saute onion and garlic in oil until tender. Stir in tomatoes, wine, olives, parsley and salt. Bring to a boil. Cook, uncovered, for 5 minutes. , Add fillets. Reduce heat; cover and simmer for 12-15 minutes or until fish flakes easily with a fork. Remove fish to serving plates; keep warm. Simmer sauce, uncovered, for about 4 minutes or until it reaches desired thickness.

ITALIAN FISH

Steps:

• For the dressing:
• Pulse first 5 ingredients in a blender or food processor until frothy. While the blender is running, trickle in the oils until the mixture emulsifies. Add salt and pepper, to taste.
• For the Bruschetta Topping:
• In a medium bowl, add all the ingredients and stir to combine. Set aside. Allow to marinate for 1 to 12 hours. If not using after 2 hours, cover and refrigerate.
• For the Marinara:
• Add the oil to a medium saucepan over medium heat and stir in the onions, garlic, herbs and bay leaf. Saute until aromatic. Add the vinegar and wine and reduce by half. Stir in the diced tomatoes and water, bring to a simmer, and cook for 30 to 40 minutes. Adjust acidity with sugar, if necessary.
• For the Fish:
• Preheat the oven to 350 degrees F.
• Lay the fillets out on a sheet pan, skin side down.
• In a small bowl combine 4 teaspoons of butter, the garlic, and parsley, and spread over each fillet.
• Pour 1/4 cup of wine over the fillets and squeeze out the juice from the lemon wedges, making sure to put the used lemon skins on top of the fillets, for more flavor!
• Put in the oven and bake for about 10 to 12 minutes, or until the flesh is white and firm.
• While the fish is cooking, put a medium saute pan on high heat and melt 1 tablespoon of butter. Add the bruschetta mixture to the pan and saute until the juices are partially evaporated. Add the remaining 1/4 cup white wine and allow alcohol to burn off, about 2 minutes.
• Remove the fillets from the oven and set aside until ready to serve.
• Spoon about 1/2 cup of warm marinara sauce on the bottom of each plate and top with a fish fillet. Drizzle with the pan drippings, then top with the bruschetta mixture. Season with salt and pepper, to taste. Garnish each plate with a generous portion of Parmesan cheese, chopped parsley and lemon wedges.

FISH FILLETS ITALIANO

Steps:

• In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, mushrooms, oregano and basil. Cook for 3 minutes or until vegetables are tender. Stir in the tomato sauce and paste. Cook for 8-10 minutes or until heated through. , Place fillets in an ungreased 11x7-in. baking dish; top with vegetable mixture. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork. Sprinkle with cheese.

FANCY FISH ITALIANO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until almost tender, about 5 minutes. Add garlic and 1/2 teaspoon Italian seasoning to onion; cook and stir until garlic is fragrant, 2 to 3 minutes.
• Stir zucchini, yellow squash, olives, and capers into onion mixture; top with cod fillets. Sprinkle tomatoes, remaining 1 teaspoon Italian seasoning, salt, and pepper onto cod fillets. Reduce heat, cover skillet, and cook until fish flakes easily with a fork and zucchini is tender, about 10 minutes. Sprinkle mozzarella cheese over fish; cover skillet until cheese melts, about 2 minutes.

ROASTED FISH ITALIAN STYLE

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Take the fish fillets with the skin on, and season with salt and pepper. Heat the olive oil in a large pan and cook the fillets skin side down for 2-3 minutes until just crisp. Transfer to a large roasting tin, skin side down.
• Cut the cherry tomatoes in half and scatter around the fillets. Cut the olives in half and scatter over the tomatoes, followed by the pine nuts. Season.
• Put the tray in the oven and bake for 12-15 minutes, until the fish is tender. Remove from the oven and scatter the tomatoes with a the basil leaves. Spoon onto four warm plates and top each with fish. Drizzle with a little extra virgin olive oil.