Best 7 Fish Fillets With Tomato Zucchini Sauce Recipes

GREEK BAKED FISH WITH TOMATOES AND ONIONS

Steps:

• Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
• Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
• Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

FISH FILLETS ITALIANO

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.

BAKED FISH WITH TOMATOES, ZUCCHINI, AND OLIVE SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange tilapia in a baking dish. Add a splash of white wine and season with salt and pepper.
• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until garlic is fragrant and onion is tender, about 3 minutes. Add tomatoes. Cover and simmer until tomatoes begin to release their juices, about 4 minutes.
• Add zucchini, olives, and wine; simmer for 5 minutes. Add cilantro and hot sauce. Season with salt and simmer for 3 to 4 minutes longer. Spoon sauce over and around tilapia and drizzle with remaining olive oil. Cover tightly with foil.
• Bake in the preheated oven until fish flakes easily with a fork, about 45 minutes.

FRIED FISH & ZUCCHINI WITH SPICY TOMATO SAUCE

Steps:

• Wash & dry the fish fillets, season with salt & pepper then sprinkle with the juice of 1 lemon, set aside. Mix the flour, bread crumbs, & paprika together in a bowl.
• Peel the zucchini & slice into 1/4 inch thick rounds. Heat the olive oil in a frying pan. Coat the zucchini with the flour mixture then fry on both sides until brown. Place on a plate covered with paper towels to remove excess oil.
• In the same oil cook the onion until soft. Add the tomato sauce, harissa, garlic, salt & pepper. Cook, uncovered, over medium heat for 10 minutes, stirring frequently. Add the juice of the remaining lemon to the tomato sauce.
• While that is cooking heat 1/2 inch of canola oil in a skillet. Dip the fish fillets in the flour mixture, beaten egg, & in flour mixture again. Fry in the hot oil until the fish is done, should be flaky. Drain on paper towels.
• Place the fish & zucchini in a shallow serving dish & top with the sauce.

BASIL AND TOMATO FRIED RICE

Steps:

• In a bowl, whisk the eggs with 1/2 teaspoon salt.
• Heat a large wok or 12-inch well-seasoned cast-iron or nonstick skillet over medium-high. When hot, add 1 tablespoon of oil, then pour in the beaten egg. Cook for 15 to 30 seconds, allowing the bottom to set slightly, before stirring and turning until just set. Break up the egg slightly, then remove from the wok and set aside.
• Heat the wok over high. Add 2 tablespoons of oil, along with the onions, and stir-fry for 1 minute, until slightly softened. Add the garlic and bird's-eye chiles and stir for 15 to 30 seconds, until fragrant. Next, add the tomatoes and 1 teaspoon of salt, and cook for 3 to 4 minutes, tossing every now and then, until the tomatoes are softened. (Reduce heat to medium-high if it starts getting too smoky or the garlic begins to scorch.)
• Add the rice, soy sauce and half the basil, and season with 1 to 2 teaspoons of salt, to taste. Reduce heat to medium-high and stir-fry for 5 to 6 minutes, allowing the rice to soak up the tomato juices. As the liquid cooks off, the rice will char (though less so if using a nonstick pan) and develop some smoky flavors.
• Add the egg and remaining basil and toss for 1 minute. Turn off the heat and check seasonings, adding some black pepper and more salt if needed. Serve immediately.

FISH FILLETS WITH TOMATOES, SQUASH, AND BASIL

Steps:

• Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each packet with 1 tablespoons wine and 1/2 tablespoon oil (add 1/2 tablespoon water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoon oil over each.
• Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
• Preheat oven to 400°F. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.

HOBAK JEON (PAN-FRIED ZUCCHINI)

Steps:

• Make the dipping sauce: Whisk all ingredients in a bowl. This sauce will keep in the refrigerator in a covered container for 1 week.
• Prepare the zucchini: In a medium bowl, toss the zucchini and flour, ensuring each piece is lightly coated.
• In a separate bowl, whisk the egg and fish sauce, making sure to break down the egg white.
• In a medium skillet or sauté pan, heat the vegetable oil over medium heat. Working in batches to avoid overcrowding, dip and coat the floured zucchini rounds in the egg batter, then add to the skillet and cook until lightly browned, about 3 minutes per side. Use a spatula to transfer finished zucchini rounds to a wire rack lined with paper towels.
• Serve as banchan or as an appetizer with the sauce. The zucchini can be enjoyed hot or at room temperature; cooked zucchini pieces can be held inside an oven set to warm.