ITALIAN FISH AND VEGGIE POCKETS
Provided by Giada De Laurentiis
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Special equipment: 4 large sheets of aluminum foil or parchment paper
- Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
- Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
- Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
- Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.
SIMPLE ITALIAN FISH & VEGETABLES
The operative word here? Simple. All you need to make this flavorful baked fish dish are whitefish fillets, Italian dressing and sliced veggies.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Pour 3/4 cup of the dressing over fish and vegetables in shallow glass or plastic dish; cover.
- Refrigerate 30 minutes to 1 hour to marinate. Drain; discard marinade.
- Preheat greased grill to medium heat. Grill fish and vegetables 15 minutes or until fish flakes easily with fork and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 300 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Protein 22 g
ITALIAN FISH AND VEGETABLE STEW
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like. Just be sure to choose a firm, light-flesh fish that will hold together when cooked.
Provided by Mindy Hermann, RDN
Categories Soup/Stew Fish Lemon Juice Vinegar Mustard Garlic Bell Pepper Zucchini Tomato Basil Oregano Wheat/Gluten-Free Dairy Free Dinner Quick and Healthy Quick & Easy Crohn's & Colitis Crohn's
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season fish with salt and pepper. Whisk lemon juice, vinegar, mustard, and 2 Tbsp. oil in a medium bowl. Add fish, toss to coat, and chill until ready to use.
- Cook polenta according to package directions.
- Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes. Transfer garlic to a plate.
- Cook bell pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes. Add zucchini, cover, and cook 3 minutes.
- Reduce heat to medium-low. Add tomatoes, garlic, fish and dressing, 1 Tbsp. slivered basil, and 1 tsp. chopped oregano; season with salt and pepper. Cover and simmer just until fish is cooked through, about 5 minutes. Discard garlic, if desired.
- Divide polenta among bowls. Arrange fish mixture over. Garnish with basil and oregano.
FISH FILLETS ITALIANO
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
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
ITALIAN STYLE FISH AND VEGETABLES
Any lean fish will work for this recipe. Adding the tomatoes before cooking the fish causes the two flavors to meld.
Provided by SJG3483
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat.
- Add mushroom, onion, and cook until onion is tender, about 4 minutes.
- Stir in vegetables.
- Place fish on vegetables and top with tomato slices.
- Cook on low for 12-16 minutes or until fish flakes easily.
- Remove from heat, sprinkle with cheese.
- Cover and let it stand until cheese melts (about 3 minutes).
- Add salt and pepper to taste.
Nutrition Facts : Calories 353.7, Fat 12.1, SaturatedFat 3, Cholesterol 89, Sodium 469.5, Carbohydrate 22, Fiber 6, Sugar 3.4, Protein 40.9
ITALIAN-STYLE FISH AND VEGETABLES
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium heat. Add onion, mushrooms, basil and fennel seed cook 4 minutes or until onion is tender. Stir in frozen vegetables. Place fish over vegetables sprinkle with salt and pepper. Arrange tomato slices over fish. Reduce heat to low cover and cook 12 to 16 minutes or until fish flakes easily with fork. Remove from heat sprinkle with Parmesan cheese. Cover let stand about 3 minutes or until Parmesan cheese is melted.Nutrition Per Serving: Calories 240 Protein 25g Carbohydrate 11g Fat 109 Sodium 400mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ROASTED ITALIAN VEGETABLES
This buttery medley of oven-baked vegetables is ideal with fish or most any meat. Zucchini and orange pepper make it colorful, but feel free to substitute yellow summer squash or red or green pepper.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the zucchini, mushrooms and orange pepper. Add the remaining ingredients and toss to coat. , Arrange vegetables in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 450° for 15-20 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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ITALIAN-STYLE FISH AND VEGETABLES RECIPE - PILLSBURY.COM
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- Sprinkle with cheese. Remove skillet from heat; cover and let stand about 3 minutes or until cheese is melted.
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