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Fish Italiano Recipe

Fish Italiano Recipe

I needed a new way to serve fish, so I came up with this recipe. My family thinks it's superb.
TOTAL TIME: Prep: 5 min. Cook: 30 min. YIELD:2 servings


  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 cup canned Italian diced tomatoes, drained
  • 1/4 cup white wine
  • 1/4 cup sliced ripe olives
  • 1-1/2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/2 pound cod, haddock or orange roughy fillets


  • 1. In a skillet, saute onion and garlic in oil until tender. Stir in tomatoes, wine, olives, parsley and salt. Bring to a boil. Cook, uncovered, for 5 minutes.
  • 2. Add fillets. Reduce heat; cover and simmer for 12-15 minutes or until fish flakes easily with a fork. Remove fish to serving plates; keep warm. Simmer sauce, uncovered, for about 4 minutes or until it reaches desired thickness. Yield: 2 servings.

Nutritional Facts

1 cup: 233 calories, 9g fat (1g saturated fat), 43mg cholesterol, 975mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 19g protein.

Reviews for Fish Italiano

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PrplMonky5 User ID: 6612040 263812
Reviewed Mar. 23, 2017

"I actually only made the sauce from this recipe and both my husband and I really liked it. I baked some tuscan chicken sausage, then cut it into slices. I made the sauce as written (using a slightly sweet Riesling), then added in the slices of sausage. I then put this mixture over some angel hair pasta. One small issue I had was that I found the dish to be a bit too salty for my taste, but that was likely due to the fact that the sausage was pre-seasoned. If I do seasoned sausage again, I'll cut back on the salt, but if you're making it with fish, the salt amount is likely correct. I'd definitely make this again."

trinity91 User ID: 7743889 216830
Reviewed Jan. 3, 2015

"My husband and I both really love this dish. The sauce is very rich and filling and the fish provides a wonderful lightness to the dish."

tulip007 User ID: 5740304 134672
Reviewed Feb. 8, 2011

"This recipe was so easy and super tasty. I can't wait to share this recipe with all my favourite chefs."

cherylfegan User ID: 3797058 134671
Reviewed May. 30, 2009

"wonderful, my 4 yr old even loved it."

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