Tag: #Italian Seafood Recipe

Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce

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Baked cod with bread crumbs is our newest weeknight go to dinner. Serving it over Cipriani’s Tagliarelle  (aka tagliatelle from other brands) pasta is just heavenly.   The bread crumbs add so much flavor to both the cod and the pasta.  The reason we recommend  Cipriani’s brand is  because it’s the closest to homemade fresh pasta and cooks in just 3 minutes… a real time-saver! It’s more expensive than other brands but well worth it. For added nutrition feel free to add your favorite vegetable either as a side or mixed in with the pasta, Your family will love it!

 

 

Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce

Deliciously baked cod topped with flavored bread crumbs served over pasta in a lemon butter sauce
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 671kcal
Author: Twiins in the Kitchen®

Ingredients 

  • 2 lbs cod , cut into 6 portions
  • 1 cup bread crumbs , Italian seasoned
  • 1 cup Pecorino Romano , grated fresh
  • 4 tbsp white wine , dry white wine, we used Sauvignon Blanc
  • 2 tbsp lemon , 1 tbsp fresh lemon juice plus more for serving
  • 1-2 tbsp olive oil
  • 1 tbsp fresh chopped parsley , plus a sprig for garnish
  • 3/4-1 tsp garlic powder
  • ½ tsp sweet paprika , plus more to sprinkle on top
  • 3-4 tbsp salted butter ,to place pats on each cod slice
  • 17 oz Cipriani Tagliarelle (2 boxes of 8.8 oz each - we used 1 box regular & 1 box spinach)
  • 2 ½ sticks butter , salted
  • 1 tbsp olive oil
  • 2 tsp garlic powder
  • 4 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp lemon zest

Instructions

  • Preheat oven to 400°F. Use a large sheet pan and drizzle olive oil to lightly grease.
  • Fill an 8-10 qt pot with water and bring to a boil. Add salt. Lower heat and cover until ready to cook pasta.
  • Rinse cod and pat fish dry with paper towels. Cut into 6 serving portions then place on the greased pan.
  • Rinse the parsley & pat dry then chop until you have 1 tbsp.
  • In a medium bowl add bread crumbs, grated cheese, white wine, lemon juice, olive oil, parsley, garlic powder, and paprika. Combine with a fork until evenly dampened. If too dry add a tbsp of white wine or lemon juice until evenly dampened.
  • Using a food-grade gloved hand place the bread crumb mixture on top of the entire surface of each piece of fish. Keep piling on until all bread crumbs are used. Pat the topping down so it stays in place.
  • Slice the butter into squares and top each piece of cod with pats of butter in order to evenly distribute the butter to each piece. Use all the butter. Sprinkle more paprika on top and bake for about 20-25 minutes or until fish flakes easily with a fork. (We placed the cooked cod under the broiler for about 1 -2 minutes to crisp up the bread crumbs but that's optional.)
  • If desired, squeeze additional lemon juice over fish
  • In a small saucepan melt the 2 ½ sticks of butter. Add the olive oil, salt, lemon juice, garlic powder, and lemon zest. Cook for a few minutes then pour into a small pitcher to serve with.
  • While fish is baking, bring the pasta water back to boil then add the tagliarelle and cook for 3 minutes. Drain well and place on a large serving platter
  • Drizzle 2-3 tablespoons of the butter sauce on top of the plated pasta then place the fish on top. Any leftover butter sauce can be added to each individual plate as desired. Garnish with fresh grated Pecorino Romano cheese & parsley.
  • Don't forget to scrape up all the fallen bread crumbs from the pan and place them on top of the pasta for extra texture & flavor!

Notes

To make this gluten-free substitute regular seasoned bread crumbs  with Aleia's Gluten-free Italian Bread Crumbs or Ian's GF Italian Bread Crumbs. Any GF pasta will do. This dish will be just as delicious.

Nutrition

Serving: 1portion | Calories: 671kcal | Carbohydrates: 73g | Protein: 46g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 866mg | Potassium: 918mg | Fiber: 4g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 9mg | Calcium: 270mg | Iron: 3mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

To make this gluten-free substitute regular seasoned bread crumbs  with Aleia's Gluten-free Italian Bread Crumbs or Ian's GF Italian Bread Crumbs. Any GF pasta will do. This dish will be just as delicious.
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Notes: Cipriani Tagliarelle comes in both regular and spinach which has a beautiful light green color and mixes well with regular for a colorful presentation. If using a different pasta brand than Cipriani Tagliarelle, it will be called Tagliatelle. Cook according to package directions.

Fish Fillet Roll-ups with Stewed Tomatoes

Published on by Twiins in the Kitchen1 Comment

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.

 

Lightly oil fillets & add minced garlic
add seasonings
roll fillets
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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Christmas Eve 7 Fishes Seafood Salad

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Christmas Eve 7 Fishes Seafood Salad

  • Servings: 10-12
  • Difficulty: Moderate

All of our favorite fish in one platter, it doesn't get any better than that! We could always count on Aunt Rosemarie to make the best traditional Christmas Eve seafood salad for a tasty appetizer to start. Our husbands look forward to it and request it throughout the year. We recommend you have plenty of crusty Italian bread on hand to soak up the delicious marinade. ❤️

Ingredients

Broth 

  • 1/2 cup white wine
  • 4 large cloves garlic
  • 3 bay leaves (large size) fresh or dried
  • 12 black peppercorns
  • 1 tsp fennel seeds
  • 1 Tablespoon fresh parsley
  • 3  lemon slices, 1/4-inch thick
  • 1 Tablespoon salt

Mussels

  • 1/2 cup white wine

Salad

  • 1 pound tenderized octopus (see directions below)
  • 1 pound calamari, cut into 1/2-inch rings
  • 1 pound shrimp, peeled & deveined
  • 1  29-oz can of sliced scungilli (we use LaMonica canned sliced scungilli as fresh is not available in our area)
  • 1 pound bay scallops (the small ones)
  • 3 lbs mussels, beards removed (if any of the uncooked mussels are open run under cold water to close. If they don’t close throw them out. After cooking throw out any mussels that do no open.
  • 1 baccala (salted dried cod, reconstitute in a large bowl with cold water 48 hours prior to cooking. Change the water several times throughout the process to remove excess salt.)
  • 1 cup celery, chopped
  • 1 – 2 Tablespoons diced red bell pepper
  • 1/2 cup fresh parsley, chopped
  • 1 cup carrots, shredded
  • 1 cup green olives with pimento (any olive you like can be used, black or green or both)

Marinade

  • 1/2 cup fresh squeezed lemon juice
  • 1/3 cup + 1 Tablespoon EVOO
  • 10 cloves garlic (medium size)
  • 1/2 Tablespoon white wine vinegar
  • 1 tsp oregano
  • 1/2 tsp red pepper flakes (optional)
  • reserved mussel broth that has been strained through cheesecloth

Directions

  1. 48 hours before cooking, soak the baccala in fresh clean water, changing the water about every 8 hours, to remove excess salt.
  2. Clean and wash all the seven fishes.
  3. In a deep pan, add 1/2 cup white wine and the mussels. Cover and cook until the mussels are all opened and the meat separates easily from the shell.
  4. Remove the meat and set aside in bowl.
  5. Filter the broth of the mussels through cheesecloth and set aside.
  6. In a large double boiler pot that has a colander, fill halfway with water.
  7. Add to the water all the ingredients for the broth, 1/2 cup white wine, 4 large cloves garlic, 3 bay leaves, 12 black peppercorns, 1 tsp fennel seeds, 1 Tablespoon fresh parsley, 3 lemon slices, and 1 Tablespoon salt.
  8. Bring to a boil then add the reconstituted baccala. Cook about 7 minutes then remove from water and set aside.
  9. Add to the pot the calamari, cook them for about 5 minutes then remove from water and set aside.
  10. Add to the pot the scallops, cook them for about 3-4 minutes then remove from water and set aside.
  11. Add to the pot the shrimp, cook about 2-3 minutes more or less (depending on their size) then remove from water and set aside. Shrimp are done when they are pink & opaque.
  12. Lastly, add the octopus to the pot then dip the colander in and out 3 times. Let the octopus cook for about 10-20 minutes (depending on size)then remove from the pot and set aside. Octopus is done when a fork pierces it easily.
  13. In a large bowl, add the mussels, calamari, shrimp, sliced scungilli, and scallops.
  14. Cut the baccala into bite size pieces, then add to the bowl.
  15. Cut the octopus into bite-size pieces with a knife or scissors, then add to the bowl.
  16. Mix all the fish together.
  17. To the bowl add the parsley, celery, carrots, and olives. Mix well.
  18. In a small bowl add the marinade ingredients and mix well.
  19. Pour over the fishes and mix well.
  20. In a covered bowl, marinate in the refrigerator overnight.
  21. Serve at room temperature as the appetizer course of your Christmas Eve dinner.

Notes: Baccala must be reconstituted in fresh colder water for 48 hours prior to making this recipe. 

Once the salad is made and the marinade has been added, refrigerate several hours or overnight before serving to meld the flavors.

Refrigerate unused salad and use within 2 days.

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

 

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Mom’s Christmas Eve Flounder

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Mom's Christmas Eve Flounder

  • Servings: 2-4
  • Difficulty: Easy

Our Christmas Eve dinner always included our Mom's delicious flounder dish which she made every Christmas Eve as long as we can remember. In keeping with our Italian heritage, of course it's made with mozzarella, Pecorino Romano cheese, seasoned breadcrumbs, butter, white wine, herbs, and garlic... lots of garlic! Christmas Eve just wouldn't be the same without it. Mom's handwritten recipe listed ingredients only... no measurements so our first attempt was a disaster!!! We knew it was missing something but we weren't quite sure what it was because we followed her ingredient list to the letter.  We finally realized the missing ingredient was garlic... she obviously thought it was a given & not necessary to write it down! We're happy to share this family favorite with you and hope your family enjoys it as much as our family does.  ❤️❤️

Ingredients

  • 2-2½ lbs flounder fillets (all skin & bones removed)
  • salted butter
  • 5 Tablespoons Italian seasoned bread crumbs (about 1½ Tablespoons for each layer; more or less to taste)
  • 3 tsp dried oregano (1 tsp for each layer)
  • 3 tsp dried thyme (1 tsp for each layer)
  • 6 Tablespoons Pecorino Romano cheese, grated (about 2 Tablespoons per layer; more or less to taste)
  • 8 oz whole milk mozzarella cheese, shredded or thinly sliced
  • 6 large cloves garlic, smashed then minced
  • salt & pepper to taste, optional
  • 3 Tablespoons Chardonnay wine

Directions

  1. Preheat the oven to 400ºF.
  2. Grease a 24-ounce oval au gratin dish (or an 8 x 8-inch glass pyrex) baking dish with butter. (We used Le Creuset Heritage Stoneware 24-Ounce Oval Au Gratin Dish)
  3. Place fish fillets to cover the bottom of the baking dish.
  4. Place a few small pats of butter on fish fillets.
  5. Spread 1/3 of the garlic over the fish fillets.
  6. Sprinkle with dried thyme and oregano.
  7. Sprinkle with Pecorino Romano cheese to cover fish.
  8. Sprinkle with seasoned bread crumbs then top with shredded mozzarella cheese.
  9. Repeat steps 3 – 8 for two more layers. (There should be 3 layers in total)
  10. Top with small pats of butter and sprinkle 3 Tablespoons of Chardonnay on top.
  11. Bake at 400ºF until fish flakes, approximately 25-30 minutes.

Notes: For a gluten-free version use Gluten-Free Italian Seasoned Bread Crumbs.

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

 

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Creamy Garlic Shrimp & Scallops with Fettuccine – Twiins Style

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Creamy Garlic Shrimp & Scallops with Fettuccine - Twiins Style

  • Servings: 6
  • Difficulty: Intermediate

Ingredients

  • 1/3 cup EVOO, plus 2-3 Tablespoons
  • 10 large cloves garlic, finely chopped
  • 2 large shallot heads (4 big cloves)
  • 8 oz fresh mushrooms, sliced thick
  • 2 cups white wine (we use Chardonnay)
  • 3 Tablespoons fresh parsley
  • 3 Tablespoons fresh basil
  • 3 Tablespoons fresh thyme (or 3 tsp dried)
  • 3 cups heavy cream or Half-and-Half cream
  • 2 lbs sea scallops (20-30 count)
  • 1½ – 2 lbs extra-large shrimp, peeled & deveined
  • 1/2 cup grated Pecorino Romano cheese
  • sprinkle of garlic powder on scallops before sautéing
  • 2 tsp lemon zest for garnish (optional)
  • 3 sprigs fresh basil for garnish (optional)
  • 1½- 2 lbs cooked fettuccine or angel hair pasta (use Gluten-Free pasta if gluten is an issue)

    Directions

    1. Heat pasta water to boiling then lower to simmer before preparing the meal.
    2. Pat dry the scallops and shrimp on paper towels. Cover with paper towels and set aside.
    3. In a large skillet, heat 1/3 cup EVOO on medium then sauté shallots and garlic until translucent, about 3-5 minutes. Add the mushrooms and cook another 3-4 minutes.
    4. Pour the white wine into the skillet to deglaze.
    5. Add the parsley, basil, and thyme and cook until liquid is reduced by half.
    6. Transfer mixture into a medium saucepan.
    7. Add the cream & half the Pecorino Romano cheese into the medium saucepan and cook over medium-low heat until reduced by half (about 15 minutes).
    8. In the large skillet add 2-3 Tablespoons of EVOO. Using medium-high heat, allow the oil to get hot enough then add the scallops and sprinkle garlic powder on top. Sauté on both sides just until they turn opaque & feel springy with a pair of tongs. Don’t overcook. Remove to a platter and cover with foil to keep warm.
    9. Bring pasta water up to a boil and cook pasta according to package directions. Drain and return to pot. Cover and set aside until remaining seafood (shrimp) is cooked.
    10. Now sauté the shrimp in the same skillet until the shrimp just turn pink. Remove and place the shrimp in the platter with the scallops, continue to cover with foil.
    11. Add 1/2 the cream sauce to the large skillet and quickly toss with the cooked pasta. Mix well and plate the pasta in individual pasta dishes. Pour remaining cream sauce in a small gravy boat to add extra sauce if desired.
    12. Top with asparagus & arrange the seafood on top, garnish with extra sauce, grated cheese, lemon zest, and sprigs of basil, if desired.
    13. Enjoy!

    Notes: Substitute with Gluten-Free pasta for a delicious Gluten-Free meal.

     

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