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.
Time 45m Yield 2 servings. Number Of Ingredients 11 Steps:
In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, mushrooms, oregano and basil. Cook for 3 minutes or until vegetables are tender. Stir in the tomato sauce and paste. Cook for 8-10 minutes or until heated through. , Place fillets in an ungreased 11x7-in. baking dish; top with vegetable mixture. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork. Sprinkle with cheese.
Time 2h30m Yield 4 servings Number Of Ingredients 33 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.
Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large nonstick skillet, cook the green pepper, onion, salad dressing and Italian seasoning for 5 minutes or until vegetables are tender. Stir in tomatoes; add fillets. Bring to a boil. , Reduce heat; cover and simmer for 10 minutes or until fish flakes easily with a fork. Serve with a slotted spoon.
Time 15m Yield 4 Number Of Ingredients 6 Steps:
Sprinkle both sides of fish fillets with seasoning blend. In 12-inch nonstick skillet, heat oil over medium-high heat. Add fish; cook 6 to 8 minutes, turning once, until golden. Remove fish from skillet; cover to keep warm. Heat same skillet over medium-high heat. Add garlic; cook and stir 30 seconds. Add tomatoes; cook about 3 minutes, stirring occasionally, until softened and juicy. Stir in olives. Serve over fish.
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.
Time 25m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Preheat the oven to 400-degrees F. In a small bowl, mix the dill into the dressing. Lay out the fish fillets in a 9" x 13" casserole dish. Pour the dressing blend over the fish. Bake (uncovered), in the pre-heated oven for 10-12 minutes, until the fish will flake easily with a fork. Plate up the fish and spoon a little of the sauce over each fillet. Garnish each plate with 2 lemon wedges.
Time 20m Yield 3-4 serving(s) Number Of Ingredients 5 Steps:
Mix together the canned tomatoes and garlic. Spread 1/2 of the tomato/garlic mixture on the bottom of a large frying pan. Place the fish fillets on top of the tomatoes. Spread the remaining mixture over the fillets. Sprinkle with salt, pepper and Italian cheese. Bring to a boil, lower heat and simmer until fillets flake easily with a fork. Serve with rice or pasta. Enjoy!
