Fish in Marinara
Jump to recipe
Fish and pasta plated up 
The fish after browning 
In the U.S. most Italian dishes contain pork, beef, or chicken. But in Italy seafood is very commonly served. This recipe allow you to take the fish of your choice and make an Italian meal out of it. I use trout because I always have it in the freezer, but I think you could use any fish you have to make this dish. If you were to buy fish, Tilapia would be a good choice.
Fish in Marinara
Category
Italian & Mediterranean Recipes
Persons
4
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
- 1# of pasta
- Extra Virgin Olive Oil
- Butter
- 4 large or 8 small fish filets
- ½ onion, diced
- 1 red or green pepper, diced
- 3 garlic cloves, minced
- 1 Quart tomato sauce
- 1 tsp oregano
- ½ tsp cumin
- Salt & pepper
- 3 shakes hot sauce
- 3 tablespoons lemon juice
- 1 tablespoon dried basil or 3 Tbsp fresh
Instructions
- Start the water boiling for the pasta.
- In a deep skillet or fry pan, heat 2 tablespoons of olive oil over medium heat. Then add 2 Tbsp of butter to melt.
- If the fish is wet, pat dry with a paper towel. Sprinkle the fish with salt and pepper.
- Fry the fish just enough to brown in batches, turning once, adding more oil if needed.
- Next sauté the onion and bell pepper in the oil for until tender.
- When the onion and pepper are near to done, add the garlic.
- Add the tomato sauce and bring to a simmer.
- Add the oregano, cumin, salt & pepper, and the hot sauce.
- Reduce the heat and simmer for about 20 minutes or until thickened and reduced to about 2 cups.
- Start the pasta
- Stir in the basil and lemon juice.
- Nestle the fish into the tomato sauce and simmer for 4-5 minutes.
- Remove the fish from the sauce, plate the fish and the pasta and ladle sauce over both.