Name: Creamy Garlic Tuscan Fish with Tagliatelle recipe
Ingredients: 1.5 lbs White Fish Fillets (Cod, Haddock, Seabass, or Halibut): Choose a firm white fish that flakes beautifully when cooked. Cod is a classic choice, readily available and budget-friendly. Haddock offers a slightly sweeter flavor, while seabass or halibut provide a more luxurious, buttery texture. Ensure your fillets are skinless and boneless for ease of cooking and eating. Fresh or frozen (thawed completely) fish will work perfectly.; 2 Cloves Garlic (Minced): Garlic is the aromatic backbone of this Tuscan-inspired dish. Freshly minced garlic is crucial for the best flavor. Don’t skimp on the garlic; it infuses the fish and the creamy sauce with its pungent and savory notes.; 1 Lemon (Juiced): Fresh lemon juice brightens the fish and the entire dish, adding a crucial element of acidity to balance the richness of the cream. It also helps tenderize the fish and enhance its natural flavors.; 1 Tablespoon Olive Oil: Olive oil is the foundation of Mediterranean cooking and adds a fruity, peppery note. It’s used for both marinating the fish and sautéing the aromatics. Extra virgin olive oil is recommended for its superior flavor and health benefits.; 1 Teaspoon Dried Italian Herbs: A blend of dried Italian herbs like oregano, basil, thyme, and rosemary brings that signature Tuscan aroma and flavor. You can also use a mix of your favorite individual dried herbs, ensuring you have a good balance of savory and fragrant notes.; Salt and Black Pepper: Essential seasonings to enhance the natural flavors of the fish and other ingredients. Use sea salt or kosher salt for the best taste and freshly ground black pepper for a more robust aroma.; 2 Tablespoons Butter: Butter adds richness and a beautiful velvety texture to the sauce. Unsalted butter allows you to control the saltiness of the dish.; 4 Cloves Garlic (Minced): Yes, more garlic! This recipe is all about garlic! The garlic in the sauce builds upon the garlic in the marinade, creating layers of flavor.; 1/2 cup Sun-dried Tomatoes in Oil (Drained and Chopped): Sun-dried tomatoes are a quintessential Tuscan ingredient, adding intense sweetness, tanginess, and a chewy texture to the sauce. Make sure to drain them well from the oil and chop them into smaller pieces for even distribution. Oil-packed sun-dried tomatoes are preferred for their richer flavor.; 1 cup Heavy Cream: Heavy cream is the key to the luscious, creamy texture of the sauce. It provides richness and body, coating the fish and pasta beautifully. You can substitute with half-and-half for a slightly lighter sauce, but heavy cream will yield the most decadent results.; 1/2 cup Chicken Broth (or Fish Broth): Chicken or fish broth adds depth of flavor and thins the sauce to the perfect consistency. Fish broth will enhance the seafood notes, while chicken broth provides a more neutral, savory base. Low-sodium broth is recommended to control the saltiness.; 1/4 cup Freshly Grated Parmesan Cheese: Parmesan cheese adds a salty, nutty, and umami-rich dimension to the sauce. Freshly grated Parmesan is always best for its superior flavor and melting quality. Avoid pre-grated Parmesan, as it often contains cellulose and doesn’t melt as smoothly.; 1/4 cup Fresh Basil (Chopped): Fresh basil adds a burst of vibrant, herbaceous flavor and a touch of freshness to the sauce. It complements the other Tuscan flavors beautifully and provides a lovely aromatic element.; 1/4 cup Fresh Spinach (Roughly Chopped): Spinach adds a pop of color, a touch of earthy flavor, and some nutritional value to the dish. Fresh spinach wilts down beautifully into the hot sauce.; 1 lb Tagliatelle Pasta: Tagliatelle is a wide, flat ribbon pasta that is perfect for capturing creamy sauces. Its broad surface area allows it to cling to the sauce, ensuring every bite is flavorful. You can also use fettuccine or linguine if tagliatelle is not available.; Salt: For boiling the pasta water. Salting the pasta water is crucial for seasoning the pasta from the inside out.

Ingredients

Scale

For the Fish and Marinade:

- 1.5 lbs White Fish Fillets (Cod, Haddock, Seabass, or Halibut): Choose a firm white fish that flakes beautifully when cooked. Cod is a classic choice, readily available and budget-friendly. Haddock offers a slightly sweeter flavor, while seabass or halibut provide a more luxurious, buttery texture. Ensure your fillets are skinless and boneless for ease of cooking and eating. Fresh or frozen (thawed completely) fish will work perfectly.

- 2 Cloves Garlic (Minced): Garlic is the aromatic backbone of this Tuscan-inspired dish. Freshly minced garlic is crucial for the best flavor. Don’t skimp on the garlic; it infuses the fish and the creamy sauce with its pungent and savory notes.

- 1 Lemon (Juiced): Fresh lemon juice brightens the fish and the entire dish, adding a crucial element of acidity to balance the richness of the cream. It also helps tenderize the fish and enhance its natural flavors.

- 1 Tablespoon Olive Oil: Olive oil is the foundation of Mediterranean cooking and adds a fruity, peppery note. It’s used for both marinating the fish and sautéing the aromatics. Extra virgin olive oil is recommended for its superior flavor and health benefits.

- 1 Teaspoon Dried Italian Herbs: A blend of dried Italian herbs like oregano, basil, thyme, and rosemary brings that signature Tuscan aroma and flavor. You can also use a mix of your favorite individual dried herbs, ensuring you have a good balance of savory and fragrant notes.

- Salt and Black Pepper: Essential seasonings to enhance the natural flavors of the fish and other ingredients. Use sea salt or kosher salt for the best taste and freshly ground black pepper for a more robust aroma.

For the Creamy Tuscan Sauce:

- 2 Tablespoons Butter: Butter adds richness and a beautiful velvety texture to the sauce. Unsalted butter allows you to control the saltiness of the dish.

- 4 Cloves Garlic (Minced): Yes, more garlic! This recipe is all about garlic! The garlic in the sauce builds upon the garlic in the marinade, creating layers of flavor.

- 1/2 cup Sun-dried Tomatoes in Oil (Drained and Chopped): Sun-dried tomatoes are a quintessential Tuscan ingredient, adding intense sweetness, tanginess, and a chewy texture to the sauce. Make sure to drain them well from the oil and chop them into smaller pieces for even distribution. Oil-packed sun-dried tomatoes are preferred for their richer flavor.

- 1 cup Heavy Cream: Heavy cream is the key to the luscious, creamy texture of the sauce. It provides richness and body, coating the fish and pasta beautifully. You can substitute with half-and-half for a slightly lighter sauce, but heavy cream will yield the most decadent results.

- 1/2 cup Chicken Broth (or Fish Broth): Chicken or fish broth adds depth of flavor and thins the sauce to the perfect consistency. Fish broth will enhance the seafood notes, while chicken broth provides a more neutral, savory base. Low-sodium broth is recommended to control the saltiness.

- 1/4 cup Freshly Grated Parmesan Cheese: Parmesan cheese adds a salty, nutty, and umami-rich dimension to the sauce. Freshly grated Parmesan is always best for its superior flavor and melting quality. Avoid pre-grated Parmesan, as it often contains cellulose and doesn’t melt as smoothly.

- 1/4 cup Fresh Basil (Chopped): Fresh basil adds a burst of vibrant, herbaceous flavor and a touch of freshness to the sauce. It complements the other Tuscan flavors beautifully and provides a lovely aromatic element.

- 1/4 cup Fresh Spinach (Roughly Chopped): Spinach adds a pop of color, a touch of earthy flavor, and some nutritional value to the dish. Fresh spinach wilts down beautifully into the hot sauce.

For the Tagliatelle:

- 1 lb Tagliatelle Pasta: Tagliatelle is a wide, flat ribbon pasta that is perfect for capturing creamy sauces. Its broad surface area allows it to cling to the sauce, ensuring every bite is flavorful. You can also use fettuccine or linguine if tagliatelle is not available.

- Salt: For boiling the pasta water. Salting the pasta water is crucial for seasoning the pasta from the inside out.

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Instructions

Step 1: Marinate the Fish (15 minutes prep + 15-30 minutes marinating time)

1. Prepare the Marinade: In a shallow dish or zip-top bag, combine the minced garlic (for the marinade – 2 cloves), lemon juice, olive oil, dried Italian herbs, salt, and black pepper. Whisk or shake to combine all ingredients well.

1. Marinate the Fish: Place the white fish fillets into the marinade, ensuring they are evenly coated. Gently turn the fish fillets to coat both sides.

1. Marinate Time: Allow the fish to marinate in the refrigerator for at least 15 minutes, or up to 30 minutes. Marinating for longer than 30 minutes can sometimes make the fish texture slightly mushy due to the lemon juice.

Step 2: Cook the Tagliatelle (While Fish Marinating – 10-12 minutes)

1. Boil Water: Bring a large pot of salted water to a rolling boil. Use plenty of water to ensure the pasta cooks evenly and doesn’t stick together.

1. Cook Pasta: Add the tagliatelle pasta to the boiling water and cook according to package directions until al dente. Al dente means “to the tooth” in Italian, and the pasta should be cooked through but still have a slight firmness to the bite.

1. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the starchy pasta water. This water will be used to help thicken and emulsify the sauce later.

1. Drain Pasta: Drain the cooked tagliatelle in a colander and set aside. Do not rinse the pasta, as rinsing can remove the starch that helps the sauce adhere to it.

Step 3: Prepare the Creamy Tuscan Sauce (15-20 minutes)

1. Sauté Aromatics: In a large skillet or Dutch oven over medium heat, melt the butter. Add the minced garlic (for the sauce – 4 cloves) and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter.

1. Add Sun-dried Tomatoes: Add the drained and chopped sun-dried tomatoes to the skillet and sauté for another 2-3 minutes, allowing them to soften slightly and release their flavor into the butter and garlic.

1. Pour in Liquids: Pour in the heavy cream and chicken (or fish) broth. Bring the mixture to a gentle simmer, stirring occasionally.

1. Simmer and Thicken: Reduce the heat to low and simmer the sauce for about 5-7 minutes, or until it has slightly thickened. Simmering allows the flavors to meld together and the sauce to reduce slightly.

1. Stir in Parmesan: Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until it is melted and fully incorporated into the sauce, creating a smooth and creamy texture.

1. Add Greens and Herbs: Stir in the chopped fresh basil and spinach. The spinach will wilt quickly from the heat of the sauce. Season the sauce with salt and black pepper to taste. Remember that Parmesan cheese is already salty, so taste before adding more salt.

Step 4: Cook the Fish (5-7 minutes)

1. Gently Place Fish in Sauce: Gently place the marinated fish fillets into the creamy Tuscan sauce. Ensure the fish is mostly submerged in the sauce.

1. Simmer Fish: Return the skillet to low heat, cover, and simmer for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary slightly depending on the thickness of your fish fillets. Avoid overcooking the fish, as it can become dry and rubbery. The fish is done when it is opaque and no longer translucent.

1. Check for Doneness: To check if the fish is cooked, gently flake a piece with a fork. If it flakes easily and is no longer translucent, it is done.

Step 5: Combine and Serve (5 minutes)

1. Add Pasta to Sauce: Add the cooked and drained tagliatelle pasta to the skillet with the creamy Tuscan fish and sauce.

1. Toss to Combine: Gently toss the pasta with the sauce and fish, ensuring the pasta is evenly coated and the fish remains intact. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

1. Serve Immediately: Serve the Creamy Garlic Tuscan Fish with Tagliatelle immediately while it’s hot and the sauce is creamy.

1. Garnish (Optional): Garnish with extra fresh basil, a sprinkle of Parmesan cheese, or a drizzle of olive oil, if desired, for added visual appeal and flavor.

Nutrition

Serving Size: one normal portion
Calories: 550-700