Antip-achos and Fish Stick Parm

Name: Antip-achos and Fish Stick Parm
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4
Cuisine: italian
Ingredients: 2 tbsp extra-virgin olive oil; 2 cloves garlic, grated; Pinch crushed red pepper flakes; 1 (425g) tin crushed tomatoes; Salt; Freshly ground black pepper; 1 (325g) box fish sticks (18 sticks); 100g grated Parmigiano Reggiano; 150g shredded provolone cheese, divided; Shredded basil, about 10 leaves; 6 pita breads; Olive oil cooking spray; 1 tsp garlic powder; 1 tsp dried oregano; 3 roasted red peppers, drained, pat dry and chopped; 1 small jar marinated mushrooms, drained and chopped; 1 tin artichoke hearts in water, drained, quartered; 50g chopped pitted good quality olives

4.70 (22)

⏱ 10 mins 🍽 Serves 4 🌶 italian 🏷 Starters

This inventive Italian starter layers crispy fish sticks with a simple garlic and tomato sauce, topped with Parmesan and provolone. While the fish bakes, seasoned pita wedges are toasted to become chips. These are then loaded with chopped roasted peppers, marinated mushrooms, artichokes, olives, and more cheese for a final melt. The dish offers a fun twist on classic flavours, serving both components together for a shareable meal.

Ingredients

2 tbsp extra-virgin olive oil
2 cloves garlic, grated
Pinch crushed red pepper flakes
1 (425g) tin crushed tomatoes
Salt
Freshly ground black pepper
1 (325g) box fish sticks (18 sticks)
100g grated Parmigiano Reggiano
150g shredded provolone cheese, divided
Shredded basil, about 10 leaves
6 pita breads
Olive oil cooking spray
1 tsp garlic powder
1 tsp dried oregano
3 roasted red peppers, drained, pat dry and chopped
1 small jar marinated mushrooms, drained and chopped
1 tin artichoke hearts in water, drained, quartered
50g chopped pitted good quality olives

Method

Set your oven to heat to 220C/Gas 7.
Warm the olive oil in a small pot. Cook the grated garlic and red pepper flakes for 1 to 2 mins. Add the crushed tomatoes, season with salt and pepper, and let it simmer for a few minutes.
Place the fish sticks in a baking dish. Pour half of the tomato sauce over them, saving the remainder. Sprinkle the Parmesan and 125ml of the provolone cheese on top. Bake for 18 minutes until the fish is crispy and the cheese has melted. Finish with shredded basil.
As the fish cooks, slice each pita bread into six wedges. Spread the wedges on a baking sheet, spray with olive oil cooking spray, and season with garlic powder and oregano. Bake for 10 to 12 mins until crisp.
Take the pita chips out and top them with the chopped roasted peppers, mushrooms, artichokes, olives, and the remaining 125ml of provolone cheese. Return the nachos to the oven for 5 mins to melt the cheese, then serve.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryStarters

Cuisineitalian

AuthorFood Network UK