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!
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
Preheat oven to 400ºF.
Pat fish fillets dry with paper towels.
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.
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.
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.
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.
Remove from casserole and plate with your favorite salad and vegetable.
Lightly oil fillets & add minced garlic
top with stewed tomatoes
insert toothpick into each fish roll-up
Serve with salad & vegetable
Fish roll-up plated & ready to eat
Enjoy your first bite!
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Meatless Mediterranean Pasta with Zucchini, Yellow Squash, Tomatoes & Pignoli, Gluten-Free
Difficulty: Very Easy
After our holiday baking was over, we had pignoli left over so we came up with this delicious, healthy recipe to kickstart 2020. Our first recipe for the new year is a meatless Mediterranean dish. In spite of our husbands' carnivore appetites, this meatless dish satisfied them both...we were in heaven! This recipe delivers an exciting depth of flavor with a wonderful blending of ingredients. We think you and your family will love it.
3 pounds zucchini and yellow summer squash, halved lengthwise & sliced 1/2 inch thick
Kosher salt & pepper
1/3 cup pignoli (pine nuts)
1 medium red onion, finely chopped
1 tsp red pepper flakes
6 cloves garlic, finely chopped
5 Tablespoons EVOO
1 pound gluten-free pasta (we used Le Veneziane gluten-Free Farfalle)
12 oz cherry tomatoes, cut in half
1/2 cup fresh basil, chopped
2 Tablespoons Balsamic Vinegar
Grated Pecorino Romano
After cutting the zucchini and summer squash, sprinkle with approximately 1 Tablespoon of kosher salt and let drain in a colander for 30 minutes. Pat dry with paper towels & wipe away residual salt. Set aside.
While squash is draining, fill a large pot with water and bring to a boil for the pasta. Once boiling, lower flame to simmer until ready to cook pasta.
In a 12-inch non=stick skillet, heat 1 tablespoon of EVOO over high heat. Once it starts to smoke, add half the squash and cook until slightly charred, turning occasionally, approximately 5-6 minutes. Reduce heat if the skillet starts to overheat. Transfer to a large plate then repeat step 3 with the remaining half of squash and another tablespoon of EVOO. Transfer 2nd batch to plate and set aside.
Bring water to full boil and add salt then the pasta. Cook according to package directions, reserving 1 cup of cooked pasta water.
In the same skillet, heat another tablespoon of EVOO. Add pignoli and toast lightly, then add red onion, garlic, and pepper flakes. Cook approximately 1 minute until fragrant.
Drain pasta (reserve 1 cup of pasta water) then return pasta to the pot. Add the squash, tomatoes, pignoli mixture, vinegar, basil, and remaining 2 Tablespoons of EVOO. Mix well to combine.
Add enough reserved pasta water to keep moist consistency but not soupy. You may not need the whole cup. Lightly drizzle with EVOO and top with grated cheese.
Char the sliced squash
toast pignoli then add red onion, garlic and pepper flakes
Mix everything into the cooked pasta
Place on serving platter
Top with grated cheese & Enjoy
Note: If gluten is not an issue, use your favorite brand of pasta. If your family must have meat, feel free to add whatever they like.