Pizza fish

My grandfather was a Gloucester fisherman. I remember that he used to get haddock fresh off the docks, freeze it in portions, and fly it down when he'd visit us in Maryland. We always had a stash of fish in the freezer, thanks to him.

 

My mom invented pizza fish, thinking it sounded more appealing to kids than plain baked fish. Fish IS nutritious but can be a tough sell to kids unless fish sticks are on the menu. I remember that pizza fish was a special dinner in our family, so I recreated it for my family.

 

It all starts with mom's homemade pizza sauce (feel free to use it on traditional pizza, too!). I took thin filets of white fish (although mom used to use thicker filets in a baking dish and it worked really well), cut each filet in half and topped each portion with pizza sauce. I baked the fish at 375 degrees for about 15 minutes until the fish was cooked through -- bake longer if you use thicker filets. Then I added part-skim mozzerella and baked the fish for another couple of minutes. It was easy and delicious!

 

Pizza Sauce

 

1 Tbsp olive oil
1 small onion, diced
1 28-oz can of crushed tomatoes
1 tsp dried oregano
salt and pepper

1. Heat oil in a saucepan over medium heat. Add onion and cook for about 5 minutes until the onion is soft.
2. Add tomatoes, oregano, and salt and pepper to taste. Bring to a boil, reduce heat and gently simmer the sauce for about 30 minutes.
3. This makes enough sauce for 2-3 large pizzas. I used about half of the recipe to make pizza fish, which I sauced pretty generously.

Today's tip: Serving fish but the family wants pizza? Try pizza fish!