- 2 tablespoons extra virgin olive oil
- ½ white onion, finely chopped
- 3 cloves garlic, minced
- 1 (16 ounce) jar pasta sauce
- 1 pound haddock fillets
- 1 (14 ounce) can stewed tomatoes, drained
- ¾ cup shredded mozzarella cheese
- 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.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 24.1 g, Cholesterol 80.5 mg, Fat 14.2 g, Fiber 4.2 g, Protein 29.8 g, SaturatedFat 4.1 g, Sodium 885 mg, Sugar 14.2 g
Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Yield 2 quarts
Number Of Ingredients 9
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
MARIE'S TILAPIA MARINARA
- 2 (6 ounce) tilapia fillets (6oz each tilapia)
- salt and pepper
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 (15 ounce) can fire-roasted tomatoes
- 2 tablespoons dry white wine
- 2 tablespoons fresh basil
- 1 (9 ounce) package fresh linguine (from refrigerated section)
- Salt and pepper tilapia to taste, then dredge in flour.
- Heat olive oil in large frypan on medium high and saute tilapia for two minutes on each side.
- Remove fish from pan.
- Lower heat and saute onion and garlic in same pan just until soft.
- Add tomatoes to blender with onions, garlic, basil and white wine.
- Add tomato sauce to frypan and add a little salt and pepper to taste.
- Return fish to sauce and simmer for 10 more minutes.
- Meanwhile, cook linguine in salted water for 5 to 7 minutes.
- Remove fish to serving dishes.
- Drain pasta and add to sauce in frypan.
- Turn to coat several times with tongs.
- Serve linguine alongside tilapia.
Top Asked Questions
How do you cook seafood with marinara sauce?Add cherry tomatoes and basil leaves and simmer 5-7 minutes, stirring to reduce to a thick sauce. Add marinara mix, lemon zest and ½ cup of the clam cooking liquor and simmer until seafood is almost cooked through. Add prawns, fish, clams and lemon juice, cover and cook until prawns are just pink. Remove from heat.
What is seafood spaghetti marinara made of?A classic, easy seafood pasta made using a seafood marinara mix: prawns / shrimp, calamari, fish and mussels tossed through a simple, tasty tomato sauce. Made properly, the real proper Italian way, this Seafood Spaghetti Marinara is dinner on the table in 20 minutes!
What can I add to marinara sauce instead of garlic?Soffritto: in addition to the garlic, you can add a little onion to the sauté or replace the garlic, if it’s not to your liking, with the onion. Tomatoes: the marinara sauce can be made with fresh tomatoes – as in this recipe – or with canned peeled tomatoes.
What is Marinera sauce made of?For the dance, see Marinera. Marinara ("mariner's") sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. It can include the addition of capers, olives, spices, and a dash of wine as possible ingredients in its many variations.
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5/5 (67)Total Time 20 minsCategory Dinner, PastaCalories 660 per serving
- Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will finish cooking in the sauce). RESERVE 1 mug of pasta water, then drain the pasta.
- Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.
- Heat 1 1/2 tbsp oil in a large skillet over high heat. Add fish and large prawns first, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add calamari, cook for 1 minute. Immediately transfer everything to a bowl.
- Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.
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3.8/5 (5)Total Time 40 minsCategory Main DishCalories 139 per serving
- In a medium bowl add, cut up seeded tomatoes, oregano, basil, salt, hot pepper flakes, Italian parsley and 2 1/2 tablespoons (37 grams) olive oil. Mix gently to combine.
- Line a medium to large baking pan with a large enough piece of parchment paper (large enough to fold over the fish), line fish fillet (they can be touching) top fish with tomato mixture, drizzle with 1 tablespoon (15 grams) olive oil and fold the parchment paper to cover the fish.
- Bake in the oven for approximately 20-25 minutes. Uncover and drain excess water, raise heat to 400° (200° celsius) and continue to bake for another 5 minutes. Remove from oven and serve immediately. Enjoy!
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- If using frozen fish, thaw according to package directions. Once thawed, blot dry with paper towels and season the fish with the salt.
- Pour the New RAGÚ® Simply Chunky Marinara Pasta Sauce into a non-stick skillet (about 12-inches in diameter) and heat the pasta sauce until it is gently simmering.
- Add the fish filets to the New RAGÚ® Simply Chunky Marinara Pasta Sauce. Cover the skillet with a lid and gently simmer the fish until the internal temperature reaches 145 degrees F. This should take about 6 - 8 minutes if your fish is fully thawed.
- Transfer the fish to a clean plate and push the New RAGÚ® Simply Chunky Marinara Pasta Sauce through a strainer to remove any watery liquid left behind from the fish.
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5/5 (12)Total Time 45 minsCategory Main CourseCalories 366 per serving
- Meanwhile, begin preparing the marinara. Pour the tomatoes and purée into a bowl and crush with your hands or the the back of a spoon, then set aside.
- In a large cold skillet, add the extra-virgin olive oil and garlic cloves, and bring to medium heat. As the garlic begins to sizzle, stir occasionally, and cook until fragrant and golden, about 5 minutes. Monitor the heat so the garlic doesn't cook too quickly or burn.
- Very carefully stir the tomato paste into the garlic and oil—take care so the oil doesn't splatter and burn you as the paste is added—and cook for 1-2 minutes. Carefully spoon the tomatoes into the pan with the oil and paste and season with salt and pepper. Add the basil sprigs and bring to a boil. Reduce to a bubbling simmer over low heat, stirring occasionally, for 30 minutes. Stir to mix the oil that rises to the top, then discard the basil sprigs and garlic.
SPAGHETTI MARINARA SAUCE - RECIPES FROM ITALY
4.7/5 (3)Total Time 30 minsCategory Pasta RecipesPublished 2020-05-06
- If you are using canned peeled tomatoes you can skip the first 2 steps. If, on the other hand, you have fresh tomatoes, you must remove their skin.
- Now with the help of a fork, mash and pulp the tomatoes. If you prefer a seedless sauce, you must use a food mill, as for the tomato passata recipe.
- Now cut the garlic into slices then sautè it in a large pan with extra virgin olive oil. If you don’t like garlic or don’t digest it, you can leave it whole and remove it before adding the pasta to the sauce.
- Stir and turn off the heat. The marinara sauce must not be too dry. If so, add 1/2 tablespoons of cooking water. In the meantime, cook the spaghetti in plenty salted water, respecting the cooking times written on their packaging (usually from 6 to 12 minutes, it depends on the thickness of the spaghetti).
- So dip the spaghetti in the boiling salted water as shown in the picture in step 7 (pretend to play mikado sticks game) then with the help of a fork, fold them and press them down until they are completely submerged.
- Mix and season the spaghetti with the juicy-make-me-drool marinara sauce. Serve immediately.
RED SNAPPER LIVORNESE - THE ITALIAN CHEF - ITALIAN RECIPES
4.6/5 (8)Estimated Reading Time 2 minsServings 4Total Time 40 mins
- 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.
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- Heat ½ cup of the wine in a large pot until boiling. Add clams (or mussels) and steam, tossing occasionally, until just open. Remove and fully open clams, strain and reserve liquor.
- Crush garlic and anchovies to form a paste. Heat olive oil in a wide pan, add onion, garlic mix and paprika and fry gently until soft and fragrant. Stir in tomato paste, then add 1 cup wine to deglaze the pan and simmer for 3 minutes. Add cherry tomatoes and basil leaves and simmer 5-7 minutes, stirring to reduce to a thick sauce.
- Add marinara mix, lemon zest and ½ cup of the clam cooking liquor and simmer until seafood is almost cooked through. Add prawns, fish, clams and lemon juice, cover and cook until prawns are just pink. Remove from heat.
- Meanwhile, cook spaghetti in lots of boiling salted water until al dente. Drain and add to marinara sauce, toss to combine, season with fresh pepper and salt. Sprinkle with chopped parsley.
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- Combine bread crumbs, cheese, seasoning and garlic powder in shallow dish. Dip fish in egg; coat with crumb mixture, turning to evenly coat both sides of fish. Place in single layer in 11x7-inch baking dish sprayed with cooking spray. Drizzle with butter.
- Meanwhile, heat pasta sauce and horseradish in saucepan on medium-low heat 2 to 3 min. or until heated through, stirring frequently. Place hot pasta on serving platter; top with fish and sauce mixture.
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- In a bowl, combine the ricotta, egg, Parmesan, parsley, and salt and pepper. Set this filling aside.
- Cook the manicotti in boiling water for minute. After they've cooked for one minute, remove the pot from the heat but do not drain the manicotti squares in a colander as the noodles often stick together. Instead, run cold water into the pot until you can fish the manicotti squares out safely with your fingers. Shake off the excess water as you remove each square. It is usually best to place the squares on a clean cloth to further blot them.
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