Italian Style Fish And Vegetables Food

ITALIAN FISH AND VEGGIE POCKETS

Italian Fish and Veggie Pockets image

Provided by Giada De Laurentiis

Time 38m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lemon, zested
1 1/2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine
1/4 cup lemon juice
4 teaspoons olive oil
4 (4-ounce) trout fillets, skinned (or other fish about 1/2-inch thick)
8 thin slices lemon
1/4 cup fresh chopped mint leaves

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.

ITALIAN - STYLE BAKED HADDOCK

Italian - Style Baked Haddock image

This dish is easy and flavor packed. The recipie came from our local Food Market, Cub Foods. Even my kids, when toddlers, would beg for more - we seldom have leftovers yet if we do, I find myself heating this up for breakfast!

Provided by Heart N Soul

Categories Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup butter
1/2 cup chopped onion
1 green bell pepper, chopped
1/4 teaspoon dried basil, crumbled
1 (14 1/2 ounce) can tomatoes, drained,chopped
salt and pepper, to taste
1 1/2 lbs haddock fillets
2 cups grated mozzarella cheese

Steps:

Preheat oven to 350 degrees F.
Grease 9 inch glass baking dish.
Melt butter in heavy large saucepan over medium-high heat.
Add basil, onion, and bell pepper and saute until vegetables are tender, about 10 minutes.
Stir in tomatoes, salt and pepper and cook until saucelike, stirring constantly, about 5 minutes.
Arrange fish in prepared dish.
Pour sauce over.
Sprinkle with mozzarella.
Bake, uncovered, until fish is cooked through and top is light golden, about 25 minutes.

Nutrition Facts : Calories 451.2, Fat 25.5, SaturatedFat 14.9, Cholesterol 171.9, Sodium 555.5, Carbohydrate 8.7, Fiber 2, Sugar 4.9, Protein 46.1

ITALIAN ROASTED VEGETABLES

Italian Roasted Vegetables image

I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.

Provided by lazyme

Categories Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 yellow bell peppers, cut into chunks
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
3 zucchini, sliced lengthwise
2 bunches green onions, trimmed
2 Japanese eggplants, sliced
24 asparagus spears, trimmed
1 lb new potato, thinly sliced
8 ounces mushrooms, halved
1 bunch fresh rosemary, chopped
12 garlic cloves, chopped
1/4 cup extra virgin olive oil
salt and pepper, to taste

Steps:

Preheat oven to 500ºF.
Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
Roast for about 45 minutes, or until crisp tende.

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