Fish Fillet Roll-ups with Stewed Tomatoes

Fish Fillet Roll-ups with Stewed Tomatoes

  • Servings: 6
  • Difficulty: Very Easy

Who knew our Mom was cooking the Mediterranean Diet style long before it was ever acknowledged to be such a healthy way of eating? She used to prepare flounder fillets this way in order to disguise the fish so we would eat it. She was really onto something as we thought it tasted like pizza! I guess she fooled us alright...we loved it! Our local fish market was out of flounder but the cod looked great & was on sale so we adapted Mom's recipe using the fresh cod. If fresh fish isn't available where you live, by all means, use frozen and make sure you defrost it thoroughly & remove any bones before preparing. If your little ones don't like fish try telling them they're 'pizza style roll-ups' and give them a try. We won't tell!

Ingredients

  • 2½ – 3 lbs white fish fillets (cod or flounder) fresh or frozen & thawed
  • 8 cloves garlic, minced
  • 1/4- 1/2 cup Italian Style Bread Crumbs (or gluten-free bread crumbs if gluten is an issue)
  • 2 Tablespoons dried oregano plus more for topping
  • 1 tsp sea salt, more or less to taste
  • 1 tsp fresh ground black pepper
  • 2 Tablespoons or more Pecorino Romano grated cheese
  • EVOO to drizzle over fillets & casserole dish
  • 2 cans Stewed tomatoes with juice
  • large toothpicks to seal fillets while baking

Directions

  1. Preheat oven to 400ºF.
  2. Pat fish fillets dry with paper towels.
  3. Drizzle a little EVOO over each fillet. Rub the minced garlic on each fillet then sprinkle all seasonings starting with salt, pepper, oregano, bread crumbs, and grated cheese.
  4. In a 2 quart casserole, drizzle a small amount of EVOO on the bottom of the dish. Roll-up each fillet and place in casserole.
  5. Pour the stewed tomatoes over the fish roll-ups then place a large toothpick into each fillet to prevent them from opening. Sprinkle additional oregano, salt & pepper on top of the stewed tomatoes.
  6. Place in preheated oven and bake at 400ºF until fish flakes, about 20-25 minutes. Remember, these fillets are rolled up so they will take longer to flake.
  7. Remove from casserole and plate with your favorite salad and vegetable.

 

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Our Family Christmas Eve Menu

 

We wish you a Merry Christmas & Happy, Healthy New Year from our family to yours.

 

Mom’s Christmas Eve Fish

Shrimp Scampi

Pignoli Cookies

Cannoli Cream

Christmas Eve 7 Fishes Seafood Salad

Zeppole

Mussels Fra Diavolo

 

 

 

 

Pesto Fish Fillets


  • Servings: 6
  • Difficulty: Easy

This summer we have an abundance of basil from both our hay bale gardens and have been making pesto like crazy. Not only is pesto delicious on pasta but it's just as delicious on fish, vegetables, chicken or just about anything! Last year our friend Jane grew tomatoes and basil in hay bales...we grew ours in traditional dirt. The difference was amazing...the hay bale crop far exceeded the traditional dirt crop and made us and Gary believers. Gary bought the bales at the local hardware store then quickly got to preparing them with fertilizer and water. After two weeks of daily watering, we planted our basil and tomatoes along with some other herbs and couldn't be happier with the results. If you never tried this method before, it's definitely worth the minimal effort.😋😋

Ingredients

Pesto Sauce Ingredients

  • 3 Tablespoons Pignoli Nuts (Italian pine nuts)
  • 1 tsp Kosher salt
  • 3 cloves garlic, peeled
  • 2  cups fresh sweet Italian basil leaves, packed tightly (approximately 2 very large bunches)
  • 8 Tablespoons EVOO, preferably Ligurian as it makes a big difference in taste
  • 1/2 cup Parmigiano-Reggiano, freshly grated

Directions

Pesto Sauce Directions

  1. In a food processor add pignoli nuts, salt, and garlic cloves. Pulse into a smooth paste.
  2. Add the basil in small amounts then pulse after each addition, until all the basil has been added and the mixture is creamy & smooth. Slowly (slow is key here) add the EVOO until emulsified.
  3. Add cheese and pulse to incorporate.
  4. If too dry add additional EVOO slowly, 1 Tablespoon at a time.

Notes: Pesto fish was served with our Jasmine Rice Pilaf side dish.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Pesto Sauce


  • Servings: 6
  • Difficulty: Easy

This summer we have an abundance of basil from our hay bale gardens and have been making pesto for a variety of meals, including breakfast! Not only is pesto delicious on pasta but it's just as delicious on fish, vegetables, chicken or just about anything! Last year our friend, Jane Hall, grew tomatoes and basil in hay bales...we grew ours in traditional dirt. The difference was amazing...the hay bale crop far exceeded the traditional dirt crop and made us believers. Gary bought the bales at the local hardware store then quickly got to preparing them with fertilizer and water. After two weeks of daily watering, we planted our basil and tomatoes along with some other herbs and couldn't be happier with the results. If you never tried this method before, it's definitely worth the minimal effort.😋😋

Ingredients

  • 3 Tablespoons Pignoli Nuts (Italian pine nuts)
  • 1 tsp Kosher salt
  • 3 cloves garlic, peeled
  • 2  cups fresh sweet Italian basil leaves, packed tightly (approximately 2 very large bunches)
  • 8 Tablespoons EVOO, preferably Ligurian as it makes a big difference in taste
  • 1/2 cup Parmigiano-Reggiano, or Pecorino Romano, freshly grated

Directions

  1. In a food processor add pignoli nuts, salt, and garlic cloves. Pulse into a smooth paste.
  2. Add the basil in small amounts then pulse after each addition until all the basil has been added and the mixture is creamy & smooth. Slowly (slow is key here) add the EVOO until emulsified.
  3. If you are making to freeze,  🛑 ✋ stop here and put into freezable containers & place in the freezer.
  4. Add cheese and pulse to incorporate.
  5. If too dry add additional EVOO slowly, 1 Tablespoon at a time.

 

Notes: If you plan to freeze for future use, do not add the cheese. Cheese should be added after being thawed. Great over pasta, fish, chicken, potatoes, sandwiches, etc…

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Mahi-Mahi & Vegetable Salsa – Twiins Style


  • Servings: 6-8
  • Difficulty: Easy

Ingredients

  • 8 Mahi-Mahi fillets (or fish fillets of your choice)- cut into 3 or 4-inch sections.
  • 1 large onion, chopped fine
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 lime, sliced thin for garnish
  • 5 tomatoes, seeded & chopped
  • 5-6 shallots, chopped
  • 1/2 cup fresh basil, chopped
  • Capers (8 oz. jar)
  • 1 cup EVOO
  • 1½ tsp fresh thyme (more or less to taste)

Directions

  1. In a medium bowl combine the EVOO, capers, basil, thyme, shallots, tomatoes, lemon juice, lime juice, onions, 1½ tsp salt & 1½ tsp pepper. Mix well, cover and refrigerate at least an hour or overnight.
  2. Position your oven rack at about 5 inches from the broiler and preheat the broiler.
  3. Place the fish fillets on a baking sheet then season with salt & pepper.
  4. Broil fillets on first side approximately 2-3 minutes, being careful not to overcook as they cook quickly.
  5. Remove from broiler and turn fillets over.
  6. Top each fillet with a scoop of vegetable salsa.
  7. Return to broiler and cook until fish is fully cooked through the middle. The fish should be opaque in color.
  8. Garnish each dish with a slice of lime. Serve as is with a salad or over your favorite rice or pasta.

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