"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-04-2018, 04:10 PM   #1
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,669
Caprese Fish

I tried out this dish recently. It wasn't a favorite of ours, but people who like baked fish will probably enjoy it.

1 medium zucchini, trimmed and sliced (I used half a zucchini and half a summer squash)
4 medium tomatoes, trimmed and sliced
4 slices mozzarella cheese (I used Havarti)
4 filets of mild white fish (e.g., cod, mahi mahi, pollock)
2 tbsp. olive oil
1 tbsp Italian seasoning
Salt and pepper to taste

Preheat oven to 400F.

Brush the bottom of a baking dish with olive oil and sprinkle with Italian seasoning, salt and pepper. Top with a layer of zucchini and tomatoes, overlapping them slightly. Season with Italian seasoning. Add fish and season, then add another layer of vegetables. Top with cheese and more seasoning.

Bake for 15-20 minutes until fish flakes easily with a fork and measures 125F on an instant-read thermometer.

Serve with rice, mashed potatoes or buttered, herbed noodles.

Click image for larger version

Name:	1003181925a.jpg
Views:	388
Size:	44.3 KB
ID:	31725

Click image for larger version

Name:	1003181930.jpg
Views:	146
Size:	41.6 KB
ID:	31726

Click image for larger version

Name:	1003182004.jpg
Views:	147
Size:	39.3 KB
ID:	31727

Click image for larger version

Name:	1003182007b.jpg
Views:	150
Size:	49.1 KB
ID:	31728
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-04-2018, 06:01 PM   #2
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,710
GG, thanks for putting this where it can be easily found. As you know, I'll be giving it a try in my individual casseroles as it sounds delicious. I may even add a layer of buttered panko crumbs on the top before baking to golden.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-04-2018, 09:10 PM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,669
You're welcome That sounds like a great idea.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-06-2018, 06:38 AM   #4
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,473
When I worked in Chile it was quite common to see fish like this on the menu. Normally it was cooked wrapped in foil.
__________________
My blog https://jamesstrange.com/
powerplantop is offline   Reply With Quote
Old 10-06-2018, 06:40 AM   #5
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,476
Looks good..will give it a go tonight..we have a couple of days of Thanksgiving eating ahead so I need to eat light before the heavy going,,,
Rocklobster is offline   Reply With Quote
Old 10-06-2018, 12:30 PM   #6
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 805
Try fresh sardines and anchovies. I mean FRESH, not thawed. This makes them truly Southern Italian. Usually cooked straight from the boat, and served on the beach! I ate lots of them when I was doing my Phd at Rome University. Another thing, don't drown them with dressings, sauces and the like.


di reston



Enough is never as good as a feast Oscar Wilde
di reston is offline   Reply With Quote
Old 10-06-2018, 01:55 PM   #7
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,898
Quote:
Originally Posted by di reston View Post
Try fresh sardines and anchovies. I mean FRESH, not thawed. This makes them truly Southern Italian. Usually cooked straight from the boat, and served on the beach! I ate lots of them when I was doing my Phd at Rome University. Another thing, don't drown them with dressings, sauces and the like.


di reston



Enough is never as good as a feast Oscar Wilde

I grew up in a sardine fishing village in California.. Italian neighbors were fishermen.. Often we would have fresh sardines the wives took off the boat.. 4 or 5 houses would congregate to cook and eat.. Even as a kid I loved them.. The downside is, unless fresh, I don't care for them now..
Ross
Attached Thumbnails
Click image for larger version

Name:	Italian Heritage Monterey, CA.jpg
Views:	146
Size:	69.3 KB
ID:	31764  
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 10-06-2018, 02:08 PM   #8
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,885
Where did you find the recipe?
I just wondred since, I never had Salad Caprese or Salmon caprese or Cod caprese with zucchini.
I had in restaurants a few times ( before stomach gave up on fish and mozzarella ), it has been tomatoes, mozzarella balls, olive oil and basil.. but then again there is no right or wrong in cooking and up to the chef whats in the dish.

Dont get me wrong I like zucchini.
__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 10-06-2018, 04:29 PM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,669
Quote:
Originally Posted by CakePoet View Post
Where did you find the recipe?
I just wondred since, I never had Salad Caprese or Salmon caprese or Cod caprese with zucchini.
I had in restaurants a few times ( before stomach gave up on fish and mozzarella ), it has been tomatoes, mozzarella balls, olive oil and basil.. but then again there is no right or wrong in cooking and up to the chef whats in the dish.

Dont get me wrong I like zucchini.
This recipe came from an English-language German cookbook that one of our former exchange students gave me. I think it was inspired by caprese salad. Caprese means "in the style of Capri," so the tomato-mozzarella-basil salad isn't the only dish that comes from there. It's just the best known.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-07-2018, 01:58 PM   #10
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,885
Ah, that explain some what, yeah I do have an English - German cookbook Cooking The World , I got it from my dad, it has Swedish meatballs stuffed with lingonberries.

I know what caprese salad is, basil, tomatoes and mozzarella, I want to be able to eat that again... *sigh*.
__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 10-07-2018, 03:53 PM   #11
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,669
Quote:
Originally Posted by CakePoet View Post
I know what caprese salad is, basil, tomatoes and mozzarella, I want to be able to eat that again... *sigh*.
I am truly sorry you can't eat caprese salad. It's one of my favorite things to eat all summer when I have fresh tomatoes and basil from the garden.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Reply

Tags
recipe, fish, mozzarella cheese, tomatoes, zucchini

Caprese Fish I tried out this dish recently. It wasn't a favorite of ours, but people who like baked fish will probably enjoy it. 1 medium zucchini, trimmed and sliced (I used half a zucchini and half a summer squash) 4 medium tomatoes, trimmed and sliced 4 slices mozzarella cheese (I used Havarti) 4 filets of mild white fish (e.g., cod, mahi mahi, pollock) 2 tbsp. olive oil 1 tbsp Italian seasoning Salt and pepper to taste Preheat oven to 400F. Brush the bottom of a baking dish with olive oil and sprinkle with Italian seasoning, salt and pepper. Top with a layer of zucchini and tomatoes, overlapping them slightly. Season with Italian seasoning. Add fish and season, then add another layer of vegetables. Top with cheese and more seasoning. Bake for 15-20 minutes until fish flakes easily with a fork and measures 125F on an instant-read thermometer. Serve with rice, mashed potatoes or buttered, herbed noodles. [ATTACH]31725[/ATTACH] [ATTACH]31726[/ATTACH] [ATTACH]31727[/ATTACH] [ATTACH]31728[/ATTACH] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 12:18 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.