ITALIAN-STYLE BAKED FISH - 8NEWS - WRIC | News Where You Live

ITALIAN-STYLE BAKED FISH

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ITALIAN-STYLE BAKED FISH

4 to 6 servings

 

  • 6 green onions, thickly sliced on-the-diagonal or ¾ cup coarsely chopped peeled red onion
  • 6 large fresh basil leaves, stems removed and snipped into tiny pieces
  • 1 small zucchini, thickly sliced and each slice quartered
  • 4 to 6 ounces mushrooms, thinly sliced
  • ½ cup coarsely chopped sweet yellow pepper
  • 1 (14 ½-ounce) can Italian-style stewed tomatoes, undrained
  • 1 to 1½ pounds tilapia fillet or other white fish fillet
  • Salt and freshly ground black pepper to taste
  • Sprigs of fresh basil for garnish

 

Combine the first six ingredients together in a medium heavy saucepan; bring to a simmer, uncovered, over moderate heat; continue simmering for about 3 to 4 minutes (see note).  Arrange fish fillets in a 12 x 8 x 2-inch baking dish; spoon vegetable sauce over fish.  Season with salt and pepper to taste.  Loosely cover with aluminum foil and bake in a preheated moderate oven (350 degrees F.) for 15 to 20 minutes or until fish is opaque in color and flakes easily with a fork and vegetables are crisp tender (see note).  Do not overcook.  Spoon vegetable sauce over each serving and garnish each with a sprig of basil.

 

Note: Vegetables may be micro-waved in a glass baking dish, covered loosely with plastic wrap, at HIGH power for 2 to 3 minutes and then spooned over fish for baking, or further micro-waving, or grilling on a charcoal or gas barbecue grill.

 

 To microwave fish, arrange fillets in a glass baking dish, spoon sauce  over fish, and season with salt and pepper; loosely cover with plastic wrap and microwave at HIGH power for 8 minutes.  Check for doneness of fish; continue micro-waving, if needed, in increments of 30 seconds so as not to overcook fish or vegetables.  

 

To cook on a barbecue grill, precook vegetables as previously directed.  Arrange fish fillets on a sheet of heavy-duty aluminum foil on a grill rack at highest level of charcoal barbecue grill or gas grill; spoon sauce over fish and season with salt and pepper to taste.  Charcoal should be medium hot (ash gray and glowing) and gas grill should be set at  medium setting.  Grill for about 15 to 20 minutes or until fish is done and vegetables are crisp tender.  Serve as previously directed.

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