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Tuesday, January 28, 2014

Recipe Alert: Fish from a Super Cute Chef...Not Me

Growing up in New England, my fish was eaten mostly on Friday, and what I ate fit into the trifecta of New England seafood offerings: 
  1. fish and chips,
  2. lobsters and steamers
  3. and the fisherman's platter consisting of whole clams (since everyone knows clam strips aren't real clams) and sea scallops, with fries and coleslaw, of course
But, when I met my husband, my Friday fish got a flashy Spanish makeover.

I still adore the Holy Trinity of New England seafood, but, my mother-in-law's baked fish is a treat that gives me the health benefits of fish without the guilt of the hot, drawn butter that bathes my lobsters and steamers, or the deep fried decadence that comes with my fish and chips.

And, look at this chef...

 Who can say no to her?

So, savor the simplicity of this easy preparation of any fish you want. We have used salmon, cod, haddock and pollock. Work with what you like.

Not a fish fan? Try it with chicken or pork, or over portobello mushrooms or peppers.

Make it yours.

She uses:
  • 2-3 pounds of fish
  • 3-4 cloves of garlic, minced
  • 1/4 cup +/- fresh parsley, minced together with the garlic
  • salt and pepper to taste
  • 1-2 tablespoons olive oil
  • 1 large onion*, julienned
  • 1 medium or large sweet pepper*, julienned
  • 1/2 cup spaghetti sauce, or enough to taste
  • sliced mushrooms to taste, if you like them
  • 1/4 cup +/- for sprinkling on the top
*I love the baked veggies, so I always ask for more. Use as many or as few onions and peppers as you like. You could probably also throw in sliced zucchini or summer squash too...really, any veggies you like. This is what she uses, and it's fabulous.


Here's how she does it:

  • Preheat the oven to 350.
  • Rinse the fish and pat dry. Place in a large rectangular glass casserole dish.
  • Mince the garlic and parsley together.
  • Rub the garlic and parsley over and under the fish.
  • In a sauté pan, heat the olive oil and sauté the onion and pepper about 5 minutes. Add the spaghetti sauce to coat.

  •  When the veggies are well coated, cover the fish with the veggies.
  • Sprinkle the top with mushrooms, if you like them, and the rest of the garlic and parsley, if you have extra.
  •  Then add the bread crumbs.
  •  Bake the casserole of fish at 350 for about 45 minutes. Let it rest about 10 minutes or so and then dig in. If the fish was previously frozen, you may have extra juice...it's all good. Spoon it over boiled potatoes, which, by the way, are fabulous with the minced garlic and parsley sprinkled on top with a drizzle of Spanish extra virgin olive oil.

 Buen provecho!

8 comments:

  1. Looks Good Kelly, even just with the parsley and garlic, but then who could say no to your featured chef du jour? not I. Nice Post

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    1. Thanks, Peggy. It is delicious! The parsley and garlic goes on just about everything; she calls it adobo...it's popular in Uruguay and in other South American countries too. There is a liquefied version as well, which incorporates oil and vinegar. There's never a shortage of flavor at Casa de Rodriguez. Thanks so much for stopping by and for your comments. :-) Cheers!

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  2. I don't eat fish but this sounds like it would work for chicken too. Love that she was willing to share her recipes!

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    1. Kerry, I think it would work well on chicken too...chicken breast could be dry, but with the sauce and veggies, maybe it could work. If you try it, please let me know how it works out. :-) Thanks so much!

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  3. Have been looking for a way to prepare the fish my hubs catches without resorting to frying. This looks great. Thanks!

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    1. Hi Lissa! I love this preparation. There's no oil, except for what you use to lightly sauté the veggies. Healthy and veggie loaded...a win-win. When you try it, please come back and let me know what you think.

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  4. Replies
    1. Hi Victoria! It is delicious! Let me know what you think. Thanks so much for stopping by!

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