Best 8 Zucchini Wrapped Fish Fillets Recipes

BAKED FISH WITH ZUCCHINI

Steps:

• Preheat oven to 400 degrees F.
• In a large skillet, saute zucchini and tomatoes in olive oil over medium heat for 5 minutes. Remove skillet from heat and stir in vinegar and scallions. Sprinkle with pepper.
• Arrange fish steaks in one layer in a medium oiled baking dish. Pour tomato and zucchini mixture over fish. Bake for 15 minutes or until fish is done.
• Recipe provided by Low Cholesterol Olive Oil Cookbook

ZUCCHINI-WRAPPED FISH FILLETS

Steps:

• Shave zucchini lengthwise into very thin ribbons with peeler.
• For each piece of fish, arrange about 5 slices of zucchini on a work surface, side by side, overlapping each slice by half. Brush zucchini with oil, then lightly season with salt and pepper. Lay 2 basil leaves across center of each group of zucchini slices.
• Pat fish dry, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper (total) and arrange crosswise on zucchini, covering basil leaves. Top each piece of fish with 2 basil leaves, then wrap zucchini around fish, overlapping ends.
• Put 1 tablespoon oil in a 12-inch nonstick skillet and swirl to coat bottom, then arrange fish, seam sides down, in oil. Lightly brush tops of zucchini and fish with oil.
• Cover skillet and cook fish over medium heat, without turning, until barely cooked through, 6 to 9 minutes, depending on thickness of fillets (fish will continue to cook from residual heat).
• Transfer fish to plates, then stir lemon juice and remaining 2 tablespoons oil into juices in skillet and season sauce with salt and pepper. Drizzle sauce over fish.

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.

FOIL-WRAPPED FISH WITH CREAMY PARMESAN SAUCE

Steps:

• Heat grill to medium-high heat.
• Spray 4 large sheets of heavy-duty foil with cooking spray. Place 1 fish fillet on center of each sheet; spread with mayo.
• Top with remaining ingredients; fold to make 4 packets.
• Grill 10 to 12 min. or until fish flakes easily with fork.

BAKED FISH WITH MUSHROOMS AND ZUCCHINI

Steps:

• Preheat oven to 450 degrees. Spray a nonreactive pan with non-stick cooking spray. Add fish filets and sprinkle with salt and pepper.
• Melt butter over medium heat. Add onions, mushrooms, zucchini, tarragon, and salt and pepper to taste; sautee for five to seven minutes or until vegetables are tender.
• Top fish with mushroom-zucchini mixture and sprinkle with paprika. Bake, covered, for twelve to twenty minutes, depending on thickness of filets. Fish will flake easily with a fork when cooked through.

ZUCCHINI-WRAPPED RED SNAPPER WITH TOMATO, CUMIN, AND ORANGE SAUCE

Steps:

• Preheat oven to 450°F.
• In a small dry heavy skillet, toast seeds over moderate heat, shaking skillet, until fragrant, being careful not to burn them, and cool.
• Brush an ovenproof skillet large enough to hold red snapper fillets in one layer with 3 tablespoons oil and cook onion over moderate heat, stirring, 5 minutes, or until softened and slightly golden.
• Stir in seeds, cinnamon, and garlic and cook, stirring, 1 minute. Add tomatoes and zest and cook, stirring, 5 minutes or until tomatoes are slightly softened. Stir in wine and cook, stirring, until most of liquid is evaporated. Remove pan from heat and stir in orange juice, parsley, and salt and pepper to taste.
• Pat fillets dry and season with salt and pepper.
• Trim ends of zucchini and with a mandoline or other hand-held slicing device, slice zucchini lengthwise into about twenty-eight 1/8-inch-thick strips. On a work surface, arrange fillets in one layer and place about 7 zucchini strips crosswise on top of each fillet, overlapping them slightly and leaving ends of fillet exposed. Carefully tuck ends of zucchini strips under each fillet and with a long spatula, transfer zucchini-wrapped fillets, zucchini strip ends down, to tomato sauce (fillets should be in one layer). Brush tops of fillets with remaining tablespoon oil and bake fillets in skillet in middle of oven 15 to 20 minutes, or until just cooked through.
• Discard zest and divide fillets and sauce among 4 plates. Garnish fillets with parsley.

TILAPIA FOIL PACKETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lay 4 sheets of aluminum foil on a work surface.
• Place 1 tilapia fillet in the center of each piece of foil, and top with 1/2 tablespoon butter. Sprinkle each fillet with dill, garlic powder, pepper, and salt. Fold foil over top and roll up edges to create a sealed packet. Place packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

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.