Italian Fish Fillets

Italian Fish Fillets
Italian Fish Fillets might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 142 calories, 20g of protein, and 6g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet. This recipe is typical of Mediterranean cuisine. If you have flounder fillets, seasoning, part-skim mozzarella cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 17 minutes.

Instructions

1
Place fillets in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Top fillets evenly with marinara sauce. Arrange cheese evenly over sauce.
Ingredients you will need
Marinara SauceMarinara Sauce
Cooking SprayCooking Spray
CheeseCheese
SauceSauce
Equipment you will use
Baking PanBaking Pan
2
Sprinkle evenly with Italian seasoning.
Ingredients you will need
Italian SeasoningItalian Seasoning
3
Bake, uncovered, at 400 for 15 minutes or until fish flakes easily when tested with a fork. (It's best not to broil this recipe; the cheese may become tough.)
Ingredients you will need
CheeseCheese
FishFish
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OvenOven

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.
Zind-Humbrecht Calcaire Pinot Gris
Zind-Humbrecht Calcaire Pinot Gris
Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.
DifficultyEasy
Ready In17 m.
Servings4
Health Score6
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