Antip-achos Italian Nachos and Fish Stick Parm Recipe

Name: Antip-achos Italian Nachos and Fish Stick Parm
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 cloves garlic, grated; Pinch crushed red pepper flakes; 1 (15-ounce) can crushed tomatoes; Salt; Freshly ground black pepper; 1 (11-ounce) box fish sticks (18 sticks); 1 cup grated Parmigiano-Reggiano; 1 1/2 cups shredded provolone cheese, divided; 1/2 cup shredded basil, about 10 leaves; 6 pita breads; Olive oil cooking spray; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 3 roasted red peppers, drained, pat dry and chopped; 1 small jar marinated mushrooms, drained and chopped; 1 can artichoke hearts in water, drained, quartered; 1/2 cup chopped pitted good quality olives

Servings: persons

2 tablespoons extra-virgin olive oil
2 cloves garlic, grated
Pinch crushed red pepper flakes
1 (15-ounce) can crushed tomatoes
Salt
Freshly ground black pepper
1 (11-ounce) box fish sticks (18 sticks)
1 cup grated Parmigiano-Reggiano
1 1/2 cups shredded provolone cheese, divided
1/2 cup shredded basil, about 10 leaves
6 pita breads
Olive oil cooking spray
1 teaspoon garlic powder
1 teaspoon dried oregano
3 roasted red peppers, drained, pat dry and chopped
1 small jar marinated mushrooms, drained and chopped
1 can artichoke hearts in water, drained, quartered
1/2 cup chopped pitted good quality olives

1
Preheat the oven to 425 degrees F.
2
Heat a small sauce pot with oil over medium heat.
3
Add garlic and crushed pepper flakes and cook 1 to 2 minutes.
4
Stir in tomatoes and season with salt and pepper.
5
Simmer a few minutes.
6
Arrange the fish sticks in a baking dish and pour half the sauce over the fish - reserve the rest to pass at the dinner table.
7
Scatter 1/2 cup provolone cheese and the Parmesan over the fish and bake 18 minutes until fish is crispy and cheese has melted.
8
Garnish with lots of fresh shredded basil.
9
While fish bakes, cut the pita breads into wedges, 6 per pita, using a knife or kitchen scissors.
10
Scatter the pita on a baking sheet, spray the bread wedges with olive oil cooking spray and season with garlic powder and dried oregano and bake 10 to 12 minutes until crisp.
11
Remove pita chips and cover with roasted red peppers, mushrooms, artichokes, olives and remaining 1 cups provolone cheese.
12
Place the nachos back in the oven 5 minutes to melt cheese then serve.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 cloves garlic, grated, Pinch crushed red pepper flakes, 1 (15-ounce) can crushed tomatoes, and more.

Yes, Antip-achos Italian Nachos and Fish Stick Parm falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Antip-achos Italian Nachos and Fish Stick Parm

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