Fancy Fish Italiano Recipes

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FISH FILLETS ITALIANO



Fish Fillets Italiano image

Cod and haddock fillets work well for this braised dish. An extra easy and quick way to fix a superb tasting fish dish! Serve over rice.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
½ cup black olives, pitted and sliced
1 tablespoon chopped fresh parsley
½ cup dry white wine
1 pound cod fillets

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.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 8.2 g, Cholesterol 41 mg, Fat 9.4 g, Fiber 1.8 g, Protein 21.2 g, SaturatedFat 1.3 g, Sodium 458.7 mg, Sugar 3.9 g

FISH ITALIANO



Fish Italiano image

I needed a new way to serve fish, so I came up with this recipe. My family thinks it's superb.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 9

2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 cup canned Italian diced tomatoes, drained
1/4 cup white wine
1/4 cup sliced ripe olives
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/2 pound cod, haddock or orange roughy fillets

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.

Nutrition Facts :

ITALIAN FISH



Italian Fish image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 33

1/2 tablespoon Dijon mustard
1 tablespoon freshly minced rosemary leaves
1/4 tablespoon freshly chopped thyme leaves
1 tablespoon freshly chopped garlic
1/2 cup balsamic vinegar
3/4 cup vegetable oil
3/4 cup olive oil
Salt and freshly ground black pepper
4 medium tomatoes, diced
2 tablespoons minced garlic
1/2 cup diced onion
1/2 cup balsamic dressing (recommended: Lake Effect)
1/2 bunch freshly chopped basil
Salt and freshly ground black pepper
1/2 cup olive oil
1/2 cup small dice Spanish onion
2 tablespoons chopped garlic
1/4 bunch freshly chopped parsley leaves
1/2 bunch freshly chopped basil leaves
1 bay leaf
1/4 cup red wine vinegar
1/2 bottle red wine
1 (28-ounce) can diced tomatoes
1/4 cup water
Sugar, to taste
4 (12-ounce) skin-on haddock fillets
4 teaspoons butter, plus 1 tablespoon, room temperature
4 teaspoons minced garlic
2 teaspoons freshly chopped parsley leaves, plus more for garnish
1/4 cup white wine, plus another 1/4 cup for cooking and the rest for drinking
1 lemon, cut in wedges, plus more for garnish
Salt and freshly ground black pepper
1 cup grated Parmesan

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



Fish Fillets Italiano image

My husband is an avid fisherman, so we enjoy a lot of fresh ocean fish. I found this recipe in a cookbook but adjusted it to serve two and changed the seasonings. Served with rice and a salad, it makes a delicious low-fat entree. -Margaret Risinger, Pacifica, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

1/4 cup chopped onion
2 teaspoons olive oil
1 garlic clove, minced
1 cup diced zucchini
1/2 cup sliced fresh mushrooms
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 can (8 ounces) tomato sauce
1 tablespoon tomato paste
3/4 pound cod, perch or haddock fillets
2 tablespoons shredded Parmesan cheese

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.

Nutrition Facts : Calories 244 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 707mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.

FANCY FISH ITALIANO



Fancy Fish Italiano image

I got this recipe from a friend and made a few changes to fit our taste. My husband is not a fish lover but he said, 'this is pretty darn good for fish'. From him that is a rave review!

Provided by Klantz

Categories     Italian Recipes

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 cup thinly sliced onion
3 cloves garlic, minced
1 ½ teaspoons Italian seasoning, divided
1 cup 1/2-inch sliced zucchini
1 cup 1/2-inch sliced yellow squash
¼ cup chopped black olives
¼ cup capers
4 (4 ounce) cod fillets
2 tomatoes, chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 12 g, Cholesterol 66.8 mg, Fat 10 g, Fiber 3.4 g, Protein 29.3 g, SaturatedFat 3.7 g, Sodium 825.8 mg, Sugar 4.6 g

ROASTED FISH ITALIAN STYLE



Roasted fish Italian style image

Jazz up white fish, Italian-style

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 6

4 fillets of firm white fish
1 tbsp olive oil
500g cherry tomatoes
50g black olive
25g pine nut
large handful of fresh basil leaves

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.

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