Breaded Fish with Pasta

Monterey Bay Breaded Rock Cod with Pasta ‘aglio e olio’



Ready for a delicious meal of breaded rock cod with pasta ‘aglio e olio’?  Follow along as my cousins, the Famiglia Cutino, share an ‘Italian inspired California lifestyle’ recipe.  

‘Pasta aglio e olio’ is influenced from the Naples region of Italy.

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The lightly sautéed minced garlic (NEVER burn the garlic) in olive oil with the addition of red chili flakes is a classic taste of the southern region. Since many Italians from Monterey Bay have roots in Southern Italy this a familiar family recipe. It is a basic pasta sauce and a staple dish.

 Monterey Bay has an abundance of mild rock cod. This fish is a perfect accompaniment to Italian influenced California cuisine. Pacific rock fish are firm and lean…a mild fish well suited for a family meal (especially well liked by children).


 What is your favorite accompaniment to pasta agilo e olio? Do you always add red pepper flakes to the olive oil and garlic? Any tips or tricks for breaded fish? As always, we would love to hear from you, feel free to share your ideas or photos. I can be contacted at As always, follow your dreams…even if they take you all the way to the west coast of California! Huckleberry Hugs, Maxine (AKA “Molly”)


-Breaded rock cod with pasta aglio e olio-

 Gather Ingredients: 

8-12 lemons

Fine chopped Parsley

Sea salt



Crushed-chopped garlic

Quality grated parmigiana reggiano, aged mitica cheese

Dash of cayenne pepper

10-12 fresh fish filets

Reddi-egg mix

Olive oil

Canola oil for frying

Chicken stock



One pound of spaghetti

First, prep bread crumbs with:


Fine chopped parsley , sea salt, pepper, fine crushed-chopped garlic, good quality grated parmigiana reggiano aged mitica cheese and a dash of cayenne pepper

Next prep fresh fish filets (Petrale sole or rock cod)

Dredge the fish filets in reddi-egg and cover with bread crumbs.

Heat cooking oil and fry in skillet with 1/2 inch of oil coating the bottom of the pan. Cook on each side of fish filet to a light golden color.

Finally, place browned fillets in a glass baking dish and keep it heated in the oven. You should cook it about 8-10 minutes uncovered to cook fish in the middle. This method allows for a nice crust and even cooking.


Serve with the pasta, lemon wedges & Parmesan cheese, Delicioso!



Pasta aglio e olio (Garlic Pasta)

 In a sauce pan combine:

14-18 garlic cloves

4 Tbsp good quality olive oil

Sauté under low heat for 3-4 minutes DO NOT BROWN/BURN THE GARLIC


2-3 cups chicken broth, basil, 1/3 stick of Butter ,parsley  and lemon

Bring it to a simmer and turn off heat.

Toss with one pound of cooked spaghetti.

Serve with lots of Parmesan cheese & red pepper…ENJOY!


Embrace Italian living and the coastal lifestyle. Kim Cutino, her husband Bart and two wonderful children, Bella and Tony reside along the beautiful Monterey Peninsula. Along with beloved parents Bert and Bella, the Cutino Clan enjoys making memories together. They keep Italian American traditions alive for future generations. Wholeheartedly, they embrace cooking with the highest quality ingredients including local produce, San Marzano tomatoes and Monterey County Wines.

Kim eSign (1)


Follow along as the ‘Famiglia Cutino’ shares the Italian inspired California lifestyle with Huckleberry Hill Adventure readers. Kim Cutino, looks forward to sharing in your huckleberry dreams in iconic Pebble Beach.

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Holiday gifts and inspiration can be found at the Huckleberry Hill Boutique, ‘antipasti in Pebble Beach’ section. The Wild Buck autographed sets are available at Thinker Toys (Del Monte Center Monterey or Carmel) or at Monterey Fisherman’s Wharf  (Carousel Candies ‘Huckleberry Boutique).’

Christmas Event: Join book characters Molly and Fern, via special autographed book sets at this season’s Nutcracker Ballet, at Carmel-by-the-Sea Sunset Center.  Monterey Pops will feature a live orchestra for this silver anniversary gala event…we hope to see you there!