Fish Romano Recipes
BAKED STUFFED ROMANO PEPPERS
Serve this as a light veggie supper with crusty bread, or as a side with grilled chicken or fish
Provided by Mary Cadogan
Categories Dinner, Main course, Side dish, Vegetable
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put peppers in a roasting tin, then drizzle with a tsp of oil and a little pepper. Bake for 20 mins.
- Meanwhile, toast the bread, then blitz into rough crumbs in the food processor. Mix with the pine nuts, Parmesan, chilli, capers, parsley and remaining oil. Boil the kettle. Put the spinach in a colander, then pour over the boiling water to wilt the leaves. Press out as much liquid as possible.
- Divide the spinach between the peppers, then top with the crumbs. Return to the oven for 15 mins.
Nutrition Facts : Calories 241 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
CRUNCHY PECORINO BAKED COD
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
- Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
- Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 15.5 g, Cholesterol 103.8 mg, Fat 21.7 g, Fiber 0.1 g, Protein 39.1 g, SaturatedFat 9 g, Sodium 613.1 mg, Sugar 0.3 g
KETO TILAPIA ROMANO RECIPE
This keto tilapia recipes uses a Romano preparation which is a gluten free egg and Romano cheese breading. Then it's topped with lemon butter sauce.
Provided by Denise
Categories Low Carb Main
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Take the tilapia filets and sprinkle salt and pepper over them. Next cut them in half to make smaller pieces. This makes it easier to flip when frying.
- Next add the almond flour to a shallow bowl. Coat both sized of the tilapia in the almond flour and then set back on the plate.
- Take a large skillet and heat to medium high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Once the butter has melted and it's sizzling, turn down to medium heat.
- Get another large shallow bowl and beat the eggs. Then mix in the Romano cheese with the ggs.
- Take one of the filet pieces and dip into the egg batter to coat both sides then place into the skillet. Do this with as many pieces as you can but don't crowd the skillet. You will probably have to fry these in batches.
- Once the fish starts to brown, flip to other side. Once the other side is browned, place it in a baking dish. Do this until all of the fish is done.
- Next place in the oven for 5 minutes or until the fish is cooked through. If you have thin filets it should only be 5 minutes. If you use tilapia loins it will take a few minutes more.
- While the fish is baking, add the last tablespoon of butter to a small skillet. Squeeze the lemon juice into the pan and mix well. Let it simmer for a minute or so and then pour over the finished tilapia.
Nutrition Facts : Calories 513 calories, ServingSize 1
ROMANO ENCRUSTED SALMON
Make and share this Romano Encrusted Salmon recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix mayonnaise and cheeses and spread mixture over fish.
- Sprinkle paprika over each steak.
- Bake 10 minutes.
- For the sauce, combine all ingredients except cornstarch in a saucepan.
- Simmer for approximately 10 minutes on medium heat, then blend in cornstarch.
- Simmer for 1 minute.
- Remove fish from oven and top with sauce.
Nutrition Facts : Calories 1521.1, Fat 88.8, SaturatedFat 25.5, Cholesterol 245.9, Sodium 3210.4, Carbohydrate 76.4, Fiber 5.8, Sugar 26.9, Protein 82.6
BAKED TROUT WITH ROMANO CHEESE
This is from the Food Network. The crust is amazing. I love new ways to prepare fresh fish and this is very good.
Provided by J92839
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine bread crumbs, garlic powder, cheese and parsley in medium bowl.
- Rub each fillet with lemon juice.
- Coat fillets evenly in bread crumb mixture.
- Place fillets on baking pan lined with waxed or parchment paper.
- Drizzle olive oil over fillets.
- Bake in oven for 10-15 minutes or until fillets are cooked through.
Nutrition Facts : Calories 576.2, Fat 30, SaturatedFat 4.8, Cholesterol 131.5, Sodium 320.7, Carbohydrate 23.2, Fiber 1.8, Sugar 2.7, Protein 51.3
FISH ROMANO RECIPE
Provided by Tonya_Speed
Number Of Ingredients 10
Steps:
- In a large plastic, zipper topped bag, combine first four ingredients. Add fish, seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally. Meanwhile, combine flour and next 3 ingredients in another large plastic zipper topped bag. Remove fish from marinade (discard marinade) and add them to the flour bag, close bag and shake to coat evenly with flour mixture. In a skillet, heat oil over medium high heat. Add fish and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges. SERVING SUGGESTIONS: Serve with sautéed yellow squash, brown rice and big green salad.
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