Tinfoil Chef

I’ve always enjoyed Italian food and using Italian seasonings on many other things as well. There’s a spicy flavor to it that while it packs a lot of taste, doesn’t get so hot-spicy that it becomes painful to eat.

I have to admit though, I don’t believe I’ve seen an Italian version of a baked fish before so I’m going to be looking forward to this one myself.

Slice up a couple of medium potatoes and a large carrot and cook them in boiling, salted water for 15 to 20 minutes. Divide a small head of cauliflower into sprigs and add that, along with 4oz of green beans for the last 10 minutes. When it’s done drain it thoroughly.

Lightly grease 4 an 8 x 8 casserole (or use your favorite non-stick cooking spray). Make alternating layers with the cooked vegetables, a couple 7oz cans of flaked tuna, 2 peeled and sliced tomatoes and a sliced beet.

Mix 1 chopped onion, a crushed clove of garlic, a tablespoon of chopped capers and 4 egg yolks. Mix this until it’s a smooth.

Stir in 1/3 cup of ground hazelnuts, 1/2 cup of breadcrumbs, 1/2 cup of grated cheddar cheese, then fold in a tablespoon of chopped parsley and 4 egg whites that have been beaten until they’re stiff.

Spread the topping over the vegetables and bake at 400 degrees for about 20 – 25 minutes.

2 medium potatoes, sliced
1 large carrot, sliced
1 small cauliflower
4 oz. frozen green beans
2 7 oz. cans tuns, drained
2 tomatoes, peeled, sliced
1 beet, sliced
1 onion, chopped
1 clove garlic
1 tbsp. capers
4 eggs, separated
1/3 cup hazelnuts
1/2 cup breadcrumbs
1/2 cup cheddar cheese
1 tbsp. parsley
salt and pepper

Technorati Tags: fish italian style, baked fish recipe, tuna, baked tuna, italian fish recipe, italian fish bake

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