Reader's Lenten Recipe: Pizza Fish
Published: March 29, 2012
ATLANTA—Rose Levitan, of St. Thomas the Apostle Church, Smyrna, sent in this recipe for preparing fish that she’s used over the years. She said, “My husband is not a big fish eater, so I had to get creative during Lent. I came up with this recipe, and it has been a big hit with him and many tots we have entertained over the years. We simply call it: Pizza Fish.” She said she usually serves it with rice and a nice green salad.
“Pizza Fish” was the recipe sent in by Rose Levitan, of St. Thomas the Apostle Church, Smyrna. (Photo by Mary Anne Castranio)
1 lb. fresh tilapia or flounder
1 8-oz. can tomato sauce
1/4 cup grated parmesan or romano cheese
1 tsp. capers (these may be omitted)
1/4 cup Italian breadcrumbs
1/4 tsp. dried oregano
Salt and pepper to taste
2 tbsp. extra virgin olive oil
2 cloves of fresh garlic (thinly sliced) or garlic powder for a milder taste
Preheat oven to 350 degrees. In a glass baking pan, sprinkle two tbsp. olive oil on the bottom. Sprinkle garlic (sliced or powder) over the olive oil. Rinse fish and dab it dry. Salt and pepper to taste both sides. Place the fish rough side down in the pan. Be careful not to overlap fish but make sure it is all touching. Pour tomato sauce over the fish. Sprinkle with capers, dried oregano and grated cheese. Top with Italian breadcrumbs—enough to cover all of the fish.
Bake for 35 to 45 minutes or until the sauce is bubbling and the breadcrumbs are browned.
(Georgia Bulletin test chef Tina Levitt prepared “Pizza Fish” with tilapia for her family, who all appreciate a tasty fish dish. They enjoyed the fish and tomato tastes together. Tina said that she would also suggest trying a heartier bread crumb like panko and putting the grated parmesan on top of the bread crumbs.)