Friday, July 29, 2011

Italian Stuffed Fish Parmesan with Zucchini Salsa

2 pounds white fish (haddock, cod, sea bass, flounder, all work well)
1/2 cup Italian flavored panko bread crumbs
grating cheese
2 cloves of fresh minced garlic
 garlic powder, parsley, salt, pepper
 cayenne pepper optional
extra virgin olive oil
1 sweet red or green pepper chopped in small pieces
1 small zucchini chopped into small chunks (you can use plum, grape tomatoes, or beefsteak)
1 large tomato diced into small chunks
white chablis wine
1/2 cup shredded mozzarella
1/2 cup marinara sauce homemade or store bought
 Preheat oven to 400

In a large size baking pan at least 1 inch deep, lay filets in pan that was lightly sprayed with cooking oil.
Sprinkle each filet generously with panko bread crumbs. On each filet sprinkle with a little of each herb and spice to taste evenly over the top of the bread crumbs. Top generously with grating cheese such as Romano or Parmesan. Drizzle olive oil over each filet around a tablespoon each. Pour around 1/4 cup of chablis around the bottom and bake until fish flakes easily, around 1/2 hour on 400 degree oven.
In the mean time in a small sauce pan, add 1 tablespoon olive oil, 1/4 teaspoon garlic powder, 1/4 cup white wine, chopped peppers, zucchini and tomatoes. Simmer for around 10 minutes untill zucchini is softened. Remove from stove, toss with 1 tablespoon parmesan cheese.

To serve, place fish on plate, add salsa mixture on top, add some heated marinara sauce over the fish.
Top with mozzarella cheese and more grating cheese. Side dish suggestions: your favorite pasta, potatoes or rice.
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