I love fish. Fresh fish is my favorite, but it’s so hard to get for a decent price. In addition, not all fresh fish freezes well and, since I’m the only one in our house who eats fish, I can’t always eat it all before the expiration date.
I was so excited when Gorton’s sent me free coupons to try their new Artisan Fillets. There are four varieties: Roasted Garlic & Italian Herb, Lemon & Cracked Peppercorn, Southwest Tortilla and Southern Style. Gorton’s Artisan Fillets use real wild-caught Alaskan Pollock, which is one of my favorite mild fish.
I chose the Roasted Garlic & Italian Herb Artisan Fillets. To complement the fish, I made a yummy side dish of oven roasted Italian vegetables and radiatore. You can check out my recipe below the review, as well as a great giveaway. One of my readers will win two full-value product coupons and a Gorton’s wooden cutting board!!!
The fillet portions are just right for me, at just a little over 2 ounces each and under 200 calories!! The fillet was crunchy on the outside, flaky and delicious on the inside, with just the right amount of Italian flavor in every bite. I can’t wait to try the other flavors!!
I received complimentary product from Gorton’s in exchange for an honest review. All opinions are 100% my own.
Don’t forget to scroll down to the bottom of the post to enter the giveaway for the chance to win two full-value Gorton’s product coupons and a Gorton’s wooden cutting board!!
Recipe: Oven Roasted Italian Vegetables with Radiatore
Summary: The Italian herbs and olive oil really help to bring out the oven roasted flavor!!
- 1 cup cherry tomatoes, halved
- 1/2 zucchini, chopped
- 1/2 eggplant, chopped
- 1 cup baby carrots, halved
- 1 cup sliced mushrooms
- 1 tsp. onion powder
- 2 Tbsp. olive oil
- 1/2 tsp. garlic powder
- 2 tsp. Italian seasoning
- 1/4 tsp. salt
- 2 cups radiatore (pasta)
- Heat oven to 375F.
- Mix onion powder, olive oil, garlic powder, Italian seasoning, and salt in a large bowl.
- Add vegetables; toss to coat.
- Spread vegetables in a single layer on a large cookie sheet.
- Bake uncovered 20-25 minutes; turning at the halfway mark.
- While vegetables are roasting, cook radiatore according to directions.
- Drain pasta and toss in a large bowl with roasted vegetables.
- Serve immediately.
Preparation time: 15 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4
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