Baked Fish With Roasted Potatoes Tomatoes And Salmoriglio Sauce Recipes

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

TOMATO TOPPED FISH AND POTATO BAKE

Steps:

• Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan.
• Layer potatoes, onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil.
• Heat over high heat until sizzling, about 2 minutes.
• Reduce heat to medium; cover and cook for 12 minutes.
• Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside.
• Remove pan from heat.
• Arrange fish over potatoes; top with tomato mixture.
• Sprinkle with fennel seeds or oregano.
• Bake in 450f degree oven until fish flakes easily when tested, about 12 minutes.

BAKED FISH WITH ROASTED POTATOES, TOMATOES, AND SALMORIGLIO SAUCE

Steps:

• 1. Preheat oven to 450. Combine potatoes, fennel, 2 tsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a 9 x 13 dish; toss gently to coat. Bake at 450 for 30 min. 2. Make the salmoriglio sauce. Combine all salmoriglio ingredients together and stir well with a whisk. 3. Heat 1 tsp. oil in skillet and add fennel seeds and garlic; saute for 1 min. Add 1/4 tsp. salt, 1/8 tsp. pepper, wine, 4 T parsley, orange rind, oregano, and tomatoes; bring to boil. Reduce heat and simmer for 8 min. 4. Sprinkle fillets with salt and pepper. Arrange filets over potato mixture, then spread tomato sauce over fillets. Bake at 450 for 20 min. or until fish flakes easily. 5. Sprinkle with 2 T parsley and serve with salmoriglio sauce.

BAKED FISH WITH ROASTED POTATOES, TOMATOES, AND SALMORIGLIO

Steps:

• RECIPE METHOD Preheat oven to 450 degrees F. Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450 degrees F. for 30 minutes. Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and garlic; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a boil. Reduce heat; simmer 8 minutes. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture; spread tomato mixture over fillets. Bake at 450 degrees F. for 20 minutes or until the fish flakes easily when tested with a fork. Sprinkle with 2 tablespoons parsley; garnish with lemon rind strips, if desired. Serve with Salmoriglio Sauce. FOR THE SALMORIGLIO SAUCE: Salmoriglio (sahl-moh-REE-lyee-o) is a pungent Italian sauce of olive oil, lemon, garlic, and oregano. Pass it around the table for drizzling over the fish. Freshness is key for this vibrant sauce, so make it as close to serving time as possible. Combine all ingredients, stirring well with a whisk. Yield: 1/4 cup (serving size: 2 teaspoons) 6 servings (serving size: 1 fillet, about 1 cup potato mixture, and 2 teaspoons salmoriglio sauce) Facts per Serving Calories: 379 Fat: 11g Carbohydrates: 34g Cholesterol: 70mg Sodium: 892mg Protein: 37g Fiber: 4g % Cal. from Fat: 26% % Cal. from Carbs: 36%