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Baked Fish

  • 4servings
  • 45minutes
  • 351calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 each sundried tomatoes

  2. 1 tablespoon olive oil

  3. 1/2 cup onion minced

  4. 1 clove garlic peeled, minced

  5. 2 large tomatoes peeled, seeded

  6. 2 tablespoons orange zest grated

  7. 2 tablespoons orange juice

  8. 2 tablespoons lime juice

  9. 1/2 teaspoon tarragon crushed

  10. 1 pinch cayenne pepper

  11. 1/2 teaspoon fennel seeds crushed

  12. 2 each oranges peeled, sectioned

  13. 1 tablespoon butter, unsalted

  14. 1 2/3 pounds fish fillets

  15. 1 teaspoon olive oil

Instructions Jump to Ingredients ↑

  1. Cover the dried tomatoes with boiling water and let sit until softened, about 20 minutes.

  2. Drain and chop. In a medium pan heat 1 tbsp. olive oil over medium heat.

  3. Add the onion and garlic; sauté 10 minutes.

  4. Stir in the dried and fresh tomatoes, orange peel, orange and lime juices, tarragon, cayenne and fennel seeds.

  5. Cook over medium heat 10 minutes.

  6. Stir in the orange sections, butter, pepper.

  7. Keep warm. Place fish on a rack in a baking pan or use a broiling pan.

  8. Brush with 1 tsp. olive oil and bake in a preheated 450 degrees F. oven 12 minutes per inch of thickness.

  9. Serve with confit on top.

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