Fish With Zucchini Recipes

BAKED FISH WITH MUSHROOMS AND ZUCCHINI

Steps:

• Preheat oven to 450 degrees. Spray a nonreactive pan with non-stick cooking spray. Add fish filets and sprinkle with salt and pepper.
• Melt butter over medium heat. Add onions, mushrooms, zucchini, tarragon, and salt and pepper to taste; sautee for five to seven minutes or until vegetables are tender.
• Top fish with mushroom-zucchini mixture and sprinkle with paprika. Bake, covered, for twelve to twenty minutes, depending on thickness of filets. Fish will flake easily with a fork when cooked through.

ARCTIC CHAR WITH ARTICHOKES AND ZUCCHINI

Steps:

• Preheat the oven to 425˚ F. Toss the artichokes and marinade, zucchini, lemon wedges, garlic, shallot, thyme, 1 tablespoon olive oil, the red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Bake until the vegetables are tender, 15 to 20 minutes.
• Meanwhile, pat the fish dry with a paper towel and brush with the remaining 2 teaspoons olive oil; season with salt and pepper. Remove the baking dish from the oven and stir the mixture. Stir in the bulgur and 1 1/4 cups water. Nestle the fish fillets skin-side down in the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes.
• Transfer the fish to plates. Season the bulgur mixture with salt and pepper, if needed. Add to the plates. Top with the chives.

PAN-FRIED FISH WITH LEMON AND ZUCCHINI

Steps:

• Cut 1 lemon into 4 wedges; reserve for serving with the cooked fish. Grate enough zest from remaining lemon to measure 1 Tbsp.
• Heat 2 Tbsp. dressing in large skillet on medium heat. Add zucchini; cook 4 min. or until crisp-tender, stirring frequently. Add onions; cook and stir 1 min. Spoon into bowl; cover to keep warm.
• Heat remaining dressing in same skillet. Add fish; cook 2 to 3 min. on each side or until fish flakes easily with fork. Transfer fish to platter.
• Return cooked vegetables to skillet. Add lemon zest; cook and stir 1 min. Spoon over fish.
• Sprinkle with parsley. Serve with lemon wedges.

FISH FILLETS WITH TOMATO-ZUCCHINI SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is almost tender, about 3 minutes. Add zucchini and oregano and sauté until zucchini is beginning to soften, about 5 minutes. Add tomatoes and 1/2 cup reserved juice and bring to boil. Sprinkle fish with salt and pepper. Place fish atop vegetables in skillet. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 5 minutes. Transfer fish to platter; tent with foil to keep warm. Increase heat; boil mixture in skillet until liquid thickened to sauce consistency, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over fish.

ZUCCHINI-WRAPPED FISH FILLETS

Steps:

• Shave zucchini lengthwise into very thin ribbons with peeler.
• For each piece of fish, arrange about 5 slices of zucchini on a work surface, side by side, overlapping each slice by half. Brush zucchini with oil, then lightly season with salt and pepper. Lay 2 basil leaves across center of each group of zucchini slices.
• Pat fish dry, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper (total) and arrange crosswise on zucchini, covering basil leaves. Top each piece of fish with 2 basil leaves, then wrap zucchini around fish, overlapping ends.
• Put 1 tablespoon oil in a 12-inch nonstick skillet and swirl to coat bottom, then arrange fish, seam sides down, in oil. Lightly brush tops of zucchini and fish with oil.
• Cover skillet and cook fish over medium heat, without turning, until barely cooked through, 6 to 9 minutes, depending on thickness of fillets (fish will continue to cook from residual heat).
• Transfer fish to plates, then stir lemon juice and remaining 2 tablespoons oil into juices in skillet and season sauce with salt and pepper. Drizzle sauce over fish.

BAKED FISH WITH TOMATOES, ZUCCHINI, AND OLIVE SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange tilapia in a baking dish. Add a splash of white wine and season with salt and pepper.
• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until garlic is fragrant and onion is tender, about 3 minutes. Add tomatoes. Cover and simmer until tomatoes begin to release their juices, about 4 minutes.
• Add zucchini, olives, and wine; simmer for 5 minutes. Add cilantro and hot sauce. Season with salt and simmer for 3 to 4 minutes longer. Spoon sauce over and around tilapia and drizzle with remaining olive oil. Cover tightly with foil.
• Bake in the preheated oven until fish flakes easily with a fork, about 45 minutes.

FISH WITH ZUCCHINI

Steps:

• 1. Remove any skin or bones from fillets of fish.
• 2. Slice the zucchini, finely chop basil.
• 3. Push tomatoes through a sieve.
• 4. Melt butter in a large pan, add fillets. Cook gently on both sides until golden brown, turning only once. Arrange fillets in base of a greased ovenproof dish.
• 5. Heat oil in pan, add zucchini, cook until slightly browned. Add rosemary, half the chopped basil, the pureed tomato, salt and pepper. Cook a further 3 minutes, discard rosemary. Spoon mixture over fillets.
• 6. Combine breadcrumbs with the remaining chopped basil, sprinkle over the zucchini layer. Drizzle lemon juice over top, dot with extra butter.
• 7. Bake uncovered in moderately hot oven 10-15 minutes until golden brown.