Italian Baked Fish With Horseradish Marinara Sauce Recipes

ITALIAN BAKED FISH MARINARA

Steps:

• Pre-heat oven to 350° (180° celsius)
• In a medium bowl add, cut up seeded tomatoes, oregano, basil, salt, hot pepper flakes, Italian parsley and 2 1/2 tablespoons (37 grams) olive oil. Mix gently to combine.
• Line a medium to large baking pan with a large enough piece of parchment paper (large enough to fold over the fish), line fish fillet (they can be touching) top fish with tomato mixture, drizzle with 1 tablespoon (15 grams) olive oil and fold the parchment paper to cover the fish.
• Bake in the oven for approximately 20-25 minutes. Uncover and drain excess water, raise heat to 400° (200° celsius) and continue to bake for another 5 minutes. Remove from oven and serve immediately. Enjoy!

ITALIAN BAKED FISH WITH HORSERADISH MARINARA SAUCE

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.

BAKED PANKO CRUSTED FISH WITH MARINARA SAUCE

Steps:

• First, make the homemade marinara sauce, or if you're using store-bought just place it in a pan to keep warm.
• Preheat the oven to 400 degrees.
• Set up a breading station with beaten eggs and Italian panko breadcrumbs with added Parmesan cheese.
• Dip the fish into the egg then panko breadcrumbs, back into the egg and breadcrumbs unless you want less coating we do ours twice.
• Sprinkle with salt, pepper, minced garlic on each piece
• Place on an oil sprayed baking sheet., spray the top with cooking oil or drizzle with olive oil.
• Bake until the fish starts to get brown and crispy for 14 to 20 minutes at 400 degrees depending on the thickness of the fish.
• In the meantime, while baking the fish, cook the pasta of choice to the package instructions.
• Heat the sauce.
• Serving: Place the fish on a bed of angel hair, top with marinara, and add garnish suggestions.

ITALIAN BAKED FISH WITH HORSERADISH MARINARA SAUCE

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.

MARINARA SAUCE

Steps:

• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

MARINARA SAUCE

Steps:

• In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
• (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

MARINARA

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

GRILLED SALMON FILLETS WITH CREAMY HORSERADISH SAUCE

Steps:

• For sauce:
• Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• For salmon:
• Spray grill rack generously with nonstick spray. Prepare barbecue (medium-high heat). Whisk oil, horseradish, soy sauce, garlic, salt, and pepper in another small bowl. Brush oil mixture over both sides of salmon fillets. Grill salmon just until opaque in center, about 4 minutes per side. Transfer salmon to plates. Serve with sauce.

HERBED HORSERADISH SAUCE FOR FISH

Steps:

• In medium bowl, combine ingredients.
• Mix well.
• Cover and refrigerate.

HADDOCK MARINARA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a baking dish with the olive oil.
• Sprinkle 1/2 the onion and garlic evenly in the baking dish, and cover with 1/2 the pasta sauce. Place the haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce.
• Bake 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.

BAKED CATFISH FILLETS WITH HORSERADISH SAUCE

Steps:

• Arrange fish on baking pan sprayed with nonstick cooking spray.
• Sprinkle with lemon juice.
• In small bowl beat egg whites until soft peaks form.
• Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper.
• Spoon some of mixture on top of each fillet.
• Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh.
• Meanwhile in small saucepan melt butter.
• Blend in flour until smooth.
• Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper.
• Cook and stir over medium heat until mixture is bubbly and slightly thickened.
• Serve over fish.

HORSERADISH-CRUSTED WHITEFISH WITH RéMOULADE

Steps:

• Make rémoulade:
• Pulse all rémoulade ingredients in a food processor until combined, then transfer to a bowl.
• Make fish:
• Preheat oven to 350°F with rack in middle.
• Stir together parsley, horseradish, mustard, garlic, and zest. Gradually stir in panko, then drizzle with 1/3 cup olive oil and gently stir.
• Pat fish dry and arrange, skin side down, on a large platter. Brush flesh with 1 tablespoon oil, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently pat about 1/2 cup panko mixture evenly onto each fillet.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot, then sauté fillets in 2 batches, crumb side down first, carefully turning once with a large spatula, until golden on both sides, about 6 minutes total per batch. Transfer to a large shallow baking pan. (Fish will not be fully cooked.) Wipe skillet clean and add remaining tablespoon oil for second batch.
• Bake fish in oven until just cooked through, about 5 minutes. Serve with rémoulade.

SWORDFISH BAKED IN HORSERADISH SAUCE RECIPE

Steps:

• * Note: You may substitute low fat or fat free mayonnaise and sour cream to reduce calories and fat. Preheat oven to 400 degrees. Combine mayonnaise, sour cream, horseradish and Worcestershire sauce in a bowl. Lay swordfish in a baking dish and cover with horseradish sauce. Sprinkle with bread crumbs and bake in preheated oven at 400 degrees for 20 minutes. Serve with vegetables. This recipe yields 4 servings.

BAKED COD WITH ROASTED RED PEPPER HORSERADISH SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
• Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
• Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.