Italian Baked Fish With Horseradish Marinara Sauce Recipes

RED SNAPPER LIVORNESE RECIPE

Steps:

• Preheat the oven to 350°F.
• Heat the olive oil in a saute pan large enough to hold the snapper fillets, over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the olives and capers and continue cooking until onion is translucent 3-5 minutes.
• Lay the red snapper fillets skin side down in the pan, and add the marinara sauce and white wine. Season with salt and pepper to taste, and place the pan in the oven.
• Bake in the oven until fish is cooked through, about 15-20 minutes. Using a spatula, carefully transfer fish to serving plates, spoon sauce over fish and serve.

HADDOCK MARINARA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a baking dish with the olive oil.
• Sprinkle 1/2 the onion and garlic evenly in the baking dish, and cover with 1/2 the pasta sauce. Place the haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce.
• Bake 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.

BAKED CATFISH FILLETS WITH HORSERADISH SAUCE

Steps:

• Arrange fish on baking pan sprayed with nonstick cooking spray.
• Sprinkle with lemon juice.
• In small bowl beat egg whites until soft peaks form.
• Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper.
• Spoon some of mixture on top of each fillet.
• Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh.
• Meanwhile in small saucepan melt butter.
• Blend in flour until smooth.
• Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper.
• Cook and stir over medium heat until mixture is bubbly and slightly thickened.
• Serve over fish.