Roasted Fish Italian Style Recipes

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.

HERB-ROASTED FISH

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

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.

ROASTED FISH ITALIAN STYLE

Steps:

• Preheat the oven to 400°F
• 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 with salt and pepper.
• 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.

ITALIAN OVEN ROASTED FISH WITH BLACK OLIVES-DENTICE ALLE OLIVE

Steps:

• Preheat the oven to 375 degrees. Use about 1 teaspoon of the oil to lightly oil a rectangular or oval oven dish large enough to hold the fish.
• Combine the olives, parsley, and garlic. If using a whole fish, put half the mixture inside the fish, set the fish in the oiled dish, and strew the remainder of the olive mixture over the top. If using fish steaks or fillets, arrange in the dish and strew the olive mixture over the top.
• Sprinkle the fish with salt and pepper and pour on the remaining olive oil and the lemon juice. Place in the preheated oven and bake for 30 minutes, basting every 10 minutes with the pan juices.
• When the fish is done, remove from the oven and serve immediately, garnished with finely minced parsley mixed with the grated rind of the lemon. Yields 6 servings.

ONE-PAN MEDITERRANEAN ROASTED FISH DINNER

Steps:

• Heat oven to 450°F. Drizzle 15x10-inch pan with sides or large shallow roasting pan with 1 tablespoon olive oil.
• Arrange artichoke hearts, tomatoes, olives, bell pepper, garlic and fennel seed in pan. Arrange fish over vegetables. Top with capers, orange peel, orange juice, salt and pepper.
• Bake 30 minutes or until vegetables are tender and fish flakes easily with fork.
• If desired, serve with rice, pasta or potatoes, green salad and/or crusty bread.