Findes Sabrosos: Zucchini y Pescado a la Italiana

"Photography is a major force in explaining man to man." - Edward Steichen

This is so exciting! Welcome to the first recipe in the Findes Sabrosos series! To kind of summarize what the series is about, I'll just let you guys know the basics:

• All the recipes are from a cookbook in my mom's collection called Medellín Gourmet.
• These recipes will be posted in both English and Spanish.
• Although posted on Mondays and Tuesdays, these are kind of meant for the weekend, hence "Tasty Weekends" but obviously you can make them whenever you want :)
• None of these posts will have pictures since I'll be making them in the late afternoon/night time for my family so there wouldn't be great lighting.
  

So here goes! Oh wait, let me remind you all if you have any questions, feel free to ask away!

This recipe really surprised me. You see, I'm very picky as to how I like my fish to be cooked, and was kind of skeptical when making this recipe because I couldn't figure out if the fish would be cooked right or if it would have any flavor. Both points were covered in this recipe. The fish ended up cooked perfectly, nice and tender and packed with flavor. It combines really well with the zucchini. For this recipe, you could technically use any white fish, but I used tilapia for it.

SPANISH:

Zucchini y Pescado a la Italiana
(Medellín Gourmet)

da 6 porciones

Ingredientes:
4 cdas de aceite de oliva extra virgen
8 cebollas juncas en rebanadas
4 zucchini medianos, cortados en cuadritos
6 ramitas de perejil, cortadas finamente
sal al gusto
1/8 cdita de pimienta roja (cayena)
1/2 cdita de sazonador italiano
2 lbs de tilapia en filetes
1/2 taza de queso Parmesano rallado

Direcciones:
Fría las legumbres en aceite por 5 minutos. Añada los condimentos y cocine tapado a fuego lento durante 15 minutos. Arregle los filetes en un molde y cubra con la mezcla de zucchini. Ponga el queso por encima y hornée 15 a 20 minutos a 350F.

ENGLISH:

Italian-Style Zucchini and Fish
(Medellín Gourmet)

makes 6 servings

Ingredients:
4 tbsp extra virgin olive oil
8 Welsh onions, sliced
4 medium zucchini, diced
6 sprigs of parsley, finely chopped
salt to taste
1/8 tsp ground red pepper (cayenne)
1/2 tsp Italian seasoning
2 lbs tilapia fillets
1/2 cup grated Parmesan cheese

Directions:
Fry the vegetables in the oil for 5 minutes. Add the seasonings and cook, covered, over low heat for 15 minutes. Arrange the fillets in a pan and top with the zucchini mixture. Put the cheese on top and bake for 15 to 20 minutes at 350F.