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Baked Fish with Quick Tomato Confit

 
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Baked fish with a quick flavourful confit of two kinds of tomatoes and citrus.

Yield

4

servings

Prep

10

min

Cook

35

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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