When it comes to seafood, Italy has a rich culinary tradition that is hard to beat. With its long coastline and abundance of fresh fish, it’s no wonder that fish plays a big role in many Italian dishes. From simple grilled fish to elaborate risottos and soups, there are countless ways to prepare delicious Italian-style fish. In this article, we’ll take you on a journey through 20 mouth-watering Italian fish recipes that are sure to inspire your next seafood feast. Whether you’re looking for something light and refreshing or hearty and comforting, these authentic Italian recipes have got you covered.
Grilled Branzino with Lemon and Herbs
This Mediterranean-inspired dish showcases the delicate flavor of branzino, enhanced by a bright and citrusy sauce. Grilling adds a smoky depth to the fish, while fresh herbs provide a pop of freshness.
Ingredients:
– 4 branzino fillets (6 oz each)
– 1/2 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, and parsley.
3. Season the branzino fillets with salt and pepper.
4. Grill the fish for 4-5 minutes per side, or until cooked through.
5. Brush the lemon-herb sauce on the fish during the last minute of grilling.
6. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 12-15 minutes
Baccalà alla Vicentina (Venetian Salted Cod)
A classic Italian recipe from the Veneto region, Baccalà alla Vicentina is a hearty and flavorful dish that showcases the rich taste of salted cod. This traditional recipe has been passed down through generations, and its simplicity is what makes it so beloved.
Ingredients:
– 1 pound salted cod fillets
– 4 tablespoons extra-virgin olive oil
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 cup white wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the salted cod under cold water, pat dry with paper towels.
2. Heat the olive oil in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the white wine, beef broth, tomato paste, salt, and pepper. Stir to combine.
5. Place the cod fillets in the saucepan, cover with a lid, and simmer for 20-25 minutes or until the fish is cooked through.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spaghetti alle Vongole (Clam Pasta)
This classic Italian recipe combines the sweetness of clams with the savory flavors of garlic, parsley, and spaghetti. In this simple yet flavorful dish, fresh clams are cooked in a light white wine sauce, served over al dente pasta.
Ingredients:
– 12 oz spaghetti
– 2 lbs fresh littleneck clams, scrubbed and rinsed
– 4 cloves garlic, minced
– 1/4 cup white wine
– 1/4 cup chicken broth
– 2 tbsp olive oil
– 2 tbsp chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to boil, cook spaghetti according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add clams, white wine, and chicken broth to the skillet. Cover and cook until clams open (about 5-7 minutes).
4. Stir in chopped parsley, salt, and pepper. Serve sauce over cooked spaghetti. Top with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Fritto Misto di Mare (Mixed Fried Seafood)
A classic Italian recipe that combines the freshest seafood with crispy fritters, perfect for a quick and satisfying meal.
Ingredients:
– 1 pound mixed seafood (shrimp, calamari, scallops, mussels)
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1/2 cup white wine
– 1/4 cup olive oil
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Cut the seafood into bite-sized pieces.
2. In a shallow dish, mix together flour, breadcrumbs, and Parmesan cheese.
3. Dip each piece of seafood into the egg mixture, then coat with the breadcrumb mixture.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Fry the seafood fritters for 2-3 minutes on each side, or until golden brown.
6. Serve hot with lemon wedges, if desired.
Cooking Time: 8-10 minutes
Pesce al Cartoccio (Fish Baked in Parchment)
This classic Italian recipe showcases the simplicity and flavor of baked fish, wrapped in parchment paper to create a moist and aromatic dish.
Ingredients:
– 4 fish fillets (any white fish works well), skin removed
– 2 lemons, sliced
– 4 cloves of garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut four pieces of parchment paper into large squares.
3. Place a fish fillet in the center of each square.
4. Drizzle olive oil over the fish, then top with a lemon slice and sprinkle with garlic.
5. Fold the parchment paper over the fish, creating a sealed package.
6. Repeat for remaining fish fillets.
7. Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.
Cooking Time: 12-15 minutes
Insalata di Polpo (Octopus Salad)
This refreshing Insalata di Polpo is a classic Italian appetizer that showcases the tender sweetness of grilled octopus, paired with the bright flavors of tomatoes and basil.
Ingredients:
– 1 lb octopus, cleaned and tentacles separated
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup white wine vinegar
– 1 tsp paprika
– Salt and pepper to taste
– 1 large tomato, diced
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp extra virgin olive oil
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Marinate octopus in a mixture of olive oil, garlic, paprika, salt, and pepper for at least 30 minutes.
3. Grill octopus for 3-4 minutes per side, until tender and slightly charred.
4. In a large bowl, combine diced tomato, chopped basil, crumbled feta (if using), and grilled octopus.
5. Drizzle with extra virgin olive oil and white wine vinegar to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Risotto ai Frutti di Mare (Seafood Risotto)
A classic Italian dish that combines the rich flavors of seafood with the creamy texture of risotto. This recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups fish stock, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed seafood (shrimp, scallops, mussels), patted dry
– 1/2 cup white wine
– 2 tablespoons butter
– 1 tablespoon grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until translucent.
2. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
3. Add wine; cook until absorbed.
4. Add fish stock, one cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, add seafood and cook until pink and cooked through.
6. Remove from heat; stir in butter and Parmesan cheese. Season with salt and pepper.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Orata al Forno (Baked Sea Bream)
Experience the simplicity of baking sea bream to perfection, infused with the bold flavors of the Mediterranean.
Ingredients:
– 4 Orata (Sea Bream) fillets, skin removed
– 2 lemons, sliced
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the sea bream fillets on the prepared baking sheet.
4. Drizzle olive oil over the fish, then sprinkle minced garlic and chopped parsley evenly.
5. Place a lemon slice on top of each fillet.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the fish is cooked through and flakes easily.
Cacciucco (Tuscan Fish Stew)
This hearty stew originated from the coastal town of Livorno in Tuscany, Italy. Cacciucco is a flavorful and comforting dish made with fresh seafood, vegetables, and aromatics.
Ingredients:
– 1 pound mixed fish pieces (such as cod, tilapia, and shrimp)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup vegetable broth
– 1/4 cup white wine
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and garlic; cook until softened.
2. Add the fish, crushed tomatoes, broth, white wine, and oregano. Season with salt and pepper.
3. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until the fish is cooked through.
4. Serve hot, garnished with parsley if desired.
Cooking Time: 20 minutes
Triglie alla Livornese (Red Mullet Livorno Style)
A classic Italian recipe from the port city of Livorno, this dish showcases the flavors of the Mediterranean. Pan-seared red mullet is served with a zesty tomato sauce and a sprinkle of parsley.
Ingredients:
– 4 red mullet fillets (about 1 lb)
– 2 cloves garlic, minced
– 1/2 cup extra-virgin olive oil
– 1 can (28 oz) crushed tomatoes
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Rinse the mullet fillets under cold water, pat dry with paper towels.
2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and sauté until fragrant (about 30 seconds).
3. Add the mullet fillets to the skillet, skin side up (if they have skin). Cook for 4-5 minutes or until browned.
4. Flip the fish over and cook for an additional 2-3 minutes or until cooked through.
5. Meanwhile, combine the crushed tomatoes with a pinch of salt and pepper in a small bowl.
6. Serve the mullet fillets with the tomato sauce spooned over top and sprinkle with parsley. Offer lemon wedges on the side.
Cooking Time: About 15-20 minutes total
Filetto di San Pietro al Limone (John Dory with Lemon Sauce)
A classic Italian dish that highlights the delicate flavor of John Dory, paired with a bright and zesty lemon sauce.
Ingredients:
– 4 John Dory fillets (6 oz each)
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup white wine
– 2 tbsp butter
– 2 cloves garlic, minced
– 1 tsp chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the John Dory fillets with salt and pepper.
3. In a large skillet, melt 1 tbsp of butter over medium-high heat. Add the garlic and cook for 1 minute.
4. Add the John Dory fillets to the skillet and cook for 2-3 minutes on each side, or until cooked through.
5. Transfer the fish to a baking dish and bake for an additional 5 minutes.
6. While the fish is cooking, combine lemon juice, white wine, and remaining butter in a small saucepan. Bring to a simmer over medium heat.
7. Serve the John Dory with the warm lemon sauce spooned over the top, garnished with parsley.
Cooking Time: 15-20 minutes
Zuppa di Pesce (Italian Fish Soup)
This classic Italian soup is a comforting blend of fresh seafood, vegetables, and aromatics, perfect for a chilly evening. With its rich broth and flavorful ingredients, it’s no wonder Zuppa di Pesce remains a beloved staple in many Italian households.
Ingredients:
– 1 pound mixed fish (such as cod, shrimp, and clams), cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups fish stock (or chicken broth)
– 1 can (14.5 oz) diced tomatoes
– 1 cup mixed vegetables (such as carrots, celery, and potatoes), sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add fish stock, diced tomatoes, mixed vegetables, and thyme. Bring to a boil.
4. Reduce heat and simmer for 10-15 minutes or until the soup is heated through.
5. Add the fish pieces and cook for an additional 2-3 minutes or until cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Sarde in Saor (Sweet and Sour Sardines)
Sarde in Saor is a classic Italian recipe that combines the bold flavor of sardines with the sweetness of onions and vinegar. This sweet and sour dish is perfect for a quick and easy meal.
Ingredients:
– 12 oz (340g) sardines in oil, drained
– 1 large onion, thinly sliced
– 2 tablespoons white wine vinegar
– 2 tablespoons sugar
– 1/4 cup (60ml) water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large skillet, combine the sliced onions and sugar.
2. Cook over medium heat for 10-12 minutes, or until the onions are caramelized and golden brown.
3. Add the sardines, vinegar, water, salt, and pepper to the skillet.
4. Simmer for an additional 5-7 minutes, or until the flavors have melded together and the sardines are cooked through.
5. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Tonno alla Genovese (Tuna Genoa Style)
A classic Italian recipe from the city of Genoa, this tuna dish is a flavorful and elegant appetizer or main course. The simplicity of its preparation belies the depth of its flavors.
Ingredients:
– 12 oz canned tuna in oil
– 1/2 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp capers, rinsed and drained
– Salt and pepper to taste
– 1/4 cup chopped fresh basil (optional)
Instructions:
1. Drain the tuna and flake it into a bowl.
2. In a small pan, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes or until fragrant.
3. Add the capers to the pan and cook for an additional minute.
4. Stir in the parsley, salt, and pepper. Cook for 30 seconds to combine.
5. Add the tuna to the pan and stir gently to combine with the garlic-caper mixture.
6. Serve immediately, garnished with basil if desired.
Cooking Time: 10-12 minutes
Merluzzo in Umido (Codfish Stew)
A hearty and flavorful Italian stew originating from the coastal regions of Campania, Merluzzo in Umido is a comforting dish perfect for any occasion.
Ingredients:
– 1 lb codfish fillets
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup mixed tomatoes (crushed and diced)
– 1/4 cup olive oil
– 1/2 cup white wine
– 1/2 cup fish broth
– 1 tsp dried oregano
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the codfish fillets, mixed tomatoes, white wine, fish broth, and dried oregano. Season with salt and black pepper to taste.
5. Bring the stew to a simmer and cook for 15-20 minutes or until the codfish is cooked through.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 25-30 minutes
Scampi alla Busara (Adriatic Shrimp in Tomato Sauce)
This classic Italian recipe from the Adriatic coast combines succulent shrimp with a rich and tangy tomato sauce, perfect for serving with pasta or as an appetizer. The simplicity of this dish allows the flavors of the ingredients to shine through.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the shrimp and cook until pink, about 2-3 minutes per side.
5. Pour in the crushed tomatoes, white wine (if using), salt, and pepper. Stir to combine.
6. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Pesce Spada alla Siciliana (Sicilian Swordfish)
This classic Italian dish from Sicily is a flavorful and aromatic preparation of swordfish, marinated in a mixture of olive oil, garlic, lemon juice, and spices. The result is a tender and juicy fish dish with a rich Mediterranean flavor profile.
Ingredients:
– 4 swordfish steaks (6 oz each)
– 1/2 cup olive oil
– 3 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together olive oil, garlic, lemon juice, oregano, salt, and pepper.
3. Add swordfish steaks to the marinade, coating them evenly. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Remove swordfish from marinade, letting excess liquid drip off.
5. Place swordfish on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.
6. Garnish with parsley and serve hot.
Cooking Time: 12-15 minutes
Seppie al Nero (Cuttlefish in Ink Sauce)
This classic Italian recipe from the Campania region is a masterclass in simplicity and flavor. Cuttlefish, also known as sepia, are slow-cooked in a rich ink sauce that’s deeply savory and aromatic.
Ingredients:
– 1 kg cuttlefish, cleaned and gutted
– 2 cloves of garlic, minced
– 1 small onion, finely chopped
– 250ml dry white wine
– 150ml fish stock
– 50ml olive oil
– 2 tbsp tomato paste
– 2 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and onion; cook until softened, about 5 minutes.
2. Add the cuttlefish, wine, stock, tomato paste, oregano, salt, and pepper. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the cuttlefish is tender.
4. Serve the seppie al nero with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Polpo alla Luciana (Octopus Luciana Style)
This classic Italian recipe from Naples is a masterclass in simplicity and flavor, where tender octopus is slow-cooked with tomatoes, garlic, and herbs to create a rich and aromatic dish.
Ingredients:
– 1 lb octopus, cleaned and cut into bite-sized pieces
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup chopped fresh parsley
– Salt and pepper, to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the octopus pieces and cook for 5 minutes, until they start to turn white.
4. Add the crushed tomatoes, parsley, salt, pepper, and red pepper flakes (if using). Stir well.
5. Reduce heat to low and simmer, covered, for 30-40 minutes, or until the octopus is tender.
6. Serve hot, garnished with additional parsley if desired.
Cooking Time: 1 hour 10 minutes
Acciughe al Forno (Baked Anchovies)
A classic Italian appetizer, Acciughe al Forno is a simple yet flavorful dish that showcases the versatility of anchovies. With a Mediterranean twist, this recipe combines the salty goodness of anchovies with the pungency of garlic and herbs.
Ingredients:
– 1 can of anchovy fillets (drained)
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh oregano
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together minced garlic, olive oil, salt, and pepper.
3. Arrange anchovy fillets on a baking sheet lined with parchment paper.
4. Drizzle the garlic mixture evenly over the anchovies.
5. Sprinkle chopped parsley and oregano over the anchovies.
6. Bake for 12-15 minutes or until the anchovies are caramelized and slightly crispy.
Cooking Time: 12-15 minutes
Summary
Discover the rich flavors and aromas of Italy with these 20 authentic fish recipes. From seafood risotto to baked sea bream, and from traditional stews to salads and soups, there’s something for every taste. Recipes include Grilled Branzino with Lemon and Herbs, Spaghetti alle Vongole (Clam Pasta), Fritto Misto di Mare (Mixed Fried Seafood), and many more. Get ready to indulge in the bold flavors of Italy’s coastal cuisine with these mouthwatering fish dishes.
