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.
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
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
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