Roasted Fish Italian Style Food

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.

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.

PESCE AL FORNO (ITALIAN-STYLE WHOLE ROASTED FISH IN HERBS) RECIPE

Steps:

• Salt the cavity of the fish and slip a little of the herb mixture you've settled on into it (say, a sprig of rosemary and a small wedge of lemon).
• Rub the fish with olive oil and salt them, then lay them in a roasting pan large enough for them to lie flat, and not touching. If you are using rosemary slip a sprig under each fish, then lay another on top, together with several thin slices of lemon and some garlic, if you're using it.
• Sprinkle well with oil, note how thick the fish are at their thickest point, and put them into the oven. Roast for about 10 minutes per inch (2.5 cm) of thickness; the fish will be done when the eyes are completely white and the flesh near the backbone is no longer translucent but flakes easily when prodded with a toothpick. You will probably want to turn the fish (gently) once about half-way through the roasting time.

ITALIAN FISH

Steps:

• For the dressing:
• Pulse first 5 ingredients in a blender or food processor until frothy. While the blender is running, trickle in the oils until the mixture emulsifies. Add salt and pepper, to taste.
• For the Bruschetta Topping:
• In a medium bowl, add all the ingredients and stir to combine. Set aside. Allow to marinate for 1 to 12 hours. If not using after 2 hours, cover and refrigerate.
• For the Marinara:
• Add the oil to a medium saucepan over medium heat and stir in the onions, garlic, herbs and bay leaf. Saute until aromatic. Add the vinegar and wine and reduce by half. Stir in the diced tomatoes and water, bring to a simmer, and cook for 30 to 40 minutes. Adjust acidity with sugar, if necessary.
• For the Fish:
• Preheat the oven to 350 degrees F.
• Lay the fillets out on a sheet pan, skin side down.
• In a small bowl combine 4 teaspoons of butter, the garlic, and parsley, and spread over each fillet.
• Pour 1/4 cup of wine over the fillets and squeeze out the juice from the lemon wedges, making sure to put the used lemon skins on top of the fillets, for more flavor!
• Put in the oven and bake for about 10 to 12 minutes, or until the flesh is white and firm.
• While the fish is cooking, put a medium saute pan on high heat and melt 1 tablespoon of butter. Add the bruschetta mixture to the pan and saute until the juices are partially evaporated. Add the remaining 1/4 cup white wine and allow alcohol to burn off, about 2 minutes.
• Remove the fillets from the oven and set aside until ready to serve.
• Spoon about 1/2 cup of warm marinara sauce on the bottom of each plate and top with a fish fillet. Drizzle with the pan drippings, then top with the bruschetta mixture. Season with salt and pepper, to taste. Garnish each plate with a generous portion of Parmesan cheese, chopped parsley and lemon wedges.

FISH ITALIANO

Steps:

• In a skillet, saute onion and garlic in oil until tender. Stir in tomatoes, wine, olives, parsley and salt. Bring to a boil. Cook, uncovered, for 5 minutes. , Add fillets. Reduce heat; cover and simmer for 12-15 minutes or until fish flakes easily with a fork. Remove fish to serving plates; keep warm. Simmer sauce, uncovered, for about 4 minutes or until it reaches desired thickness.