Baked Fish with Quick Tomato Confit
Baked fish with a quick flavourful confit of two kinds of tomatoes and citrus.
Yield
4 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each | sundried tomatoes |
*
|
| 1 | tablespoon | olive oil |
|
| ½ | cup |
onions
minced |
|
| 1 | clove |
garlic
peeled, minced |
|
| 2 | large |
tomatoes
peeled, seeded |
|
| 2 | tablespoons |
orange zest
grated |
|
| 2 | tablespoons | orange juice |
|
| 2 | tablespoons | lime juice |
|
| ½ | teaspoon |
tarragon leaves
crushed |
|
| 1 | pinch | cayenne pepper |
*
|
| ½ | teaspoon |
fennel seeds
crushed |
|
| 2 | each |
oranges
peeled, sectioned |
|
| 1 | tablespoon | butter, unsalted |
|
| 1 ⅔ | pounds | fish fillets |
|
| 1 | teaspoon | olive oil |
|
Trans-fat Free, Good source of fiber
Directions
Cover the dried tomatoes with boiling water and let sit until softened, about 20 minutes.
Drain and chop. In a medium pan heat 1 tablespoon. olive oil over medium heat.
Add the onion and garlic; sauté 10 minutes.
Stir in the dried and fresh tomatoes, orange peel, orange and lime juices, tarragon, cayenne and fennel seeds.
Cook over medium heat 10 minutes.
Stir in the orange sections, butter, pepper.
Keep warm. Place fish on a rack in a baking pan or use a broiling pan.
Brush with 1 teaspoon olive oil and bake in a preheated 450℉ (230℃). oven 12 minutes per inch of thickness. Serve with confit on top.
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