Baked Fish with Quick Tomato Confit
68
Baked fish with a quick flavourful confit of two kinds of tomatoes and citrus.
Ingredients
| 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
|
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.
Nutrition Facts
Serving Size 402g (14.2 oz)Amount per Serving
Calories 35126% of calories from fat
% Daily Value *
Total Fat 10g
16%
Saturated Fat 3g
16%
Trans Fat
0g
Cholesterol 136mg
45%
Sodium 205mg
9%
Total Carbohydrate
6g
6%
Dietary Fiber 4g
15%
Sugars g
Protein
95g
Vitamin A 22%
•
Vitamin C 94%
Calcium 9%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
