Ingredients with Measurements:
- 4 fish fillets (such as tilapia or cod)
- 1/4 cup Rosso di Lago wine
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 lemon, sliced
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together the Rosso di Lago wine, olive oil, minced garlic, salt, and pepper.
3. Place the fish fillets in a baking dish and pour the wine mixture over them.
4. Top each fillet with a slice of lemon.
5. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Remove the foil and broil for an additional 2-3 minutes to brown the top of the fish.
7. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 2g
Protein: 24g
Substitutions for ingredients:
- Rosso di Lago wine can be substituted with any dry red wine.
- Olive oil can be substituted with any vegetable oil.
- Tilapia or cod can be substituted with any white fish.
Variations:
- Add sliced onions or cherry tomatoes to the baking dish for extra flavor.
- Use lime instead of lemon for a different citrus flavor.
- Add chopped fresh herbs, such as thyme or rosemary, to the wine mixture for extra flavor.
Tips and tricks:
- Make sure to pat the fish fillets dry before placing them in the baking dish to prevent excess moisture.
- For a crispier top, broil the fish for an additional 2-3 minutes without the foil.
- Serve with a side of roasted vegetables or a salad for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish fillets on a bed of rice or quinoa for a colorful presentation.
Garnishes:
Garnish with fresh parsley or chopped chives.
Pairings:
Pair with a glass of Rosso di Lago wine for a perfect match.
Suggested side dishes:
Roasted vegetables or a salad.
Troubleshooting advice:
If the fish is not cooked through after 25-30 minutes, continue baking until it flakes easily with a fork.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Rosso di Lago is a dry red wine from the Veneto region of Italy.
Flavor profiles:
The Rosso di Lago wine adds a rich, fruity flavor to the fish fillets.
Serving suggestions:
Serve hot with a side of roasted vegetables or a salad.
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Region: Italian