Fishwithtomatochivebutter Recipes

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MEDITERRANEAN BAKED FISH RECIPE WITH TOMATOES AND CAPERS



Mediterranean Baked Fish Recipe with Tomatoes and Capers image

Easy Mediterranean baked fish recipe with tomatoes and capers. A bright, delicate and flavor-packed baked fish that comes together in just 35 minutes! Make your salads and sides before you make the fish.

Provided by The Mediterranean Dish

Categories     Entree

Time 35m

Number Of Ingredients 15

1/3 cup Private Reserve Greek extra virgin olive oil
1 small red onion, finely chopped
2 large tomatoes, diced (3 cups diced tomatoes. Use quality canned tomatoes, if you like)
10 garlic cloves, chopped
1 1/2 tsp organic ground coriander
1 tsp all-natural sweet Spanish paprika
1 tsp organic ground cumin
1/2 tsp cayenne pepper (optional)
1 1/2 tbsp capers
Salt and pepper
1/3 cup golden raisins
1 1/2 lb white fish fillet such as cod fillet or halibut fillet (wild, if possible)
Juice of 1/2 lemon or more to your liking
Zest of 1 lemon
Fresh parsley or mint for garnish

Steps:

  • Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
  • Heat oven to 400 degrees F.
  • Pat fish dry and season with salt and pepper on both sides.
  • Pour 1/2 of the cooked tomato sauce into the bottom of a 9 1/2" x 13" baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
  • Bake in 400 degrees F heated-oven for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
  • Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. (See other suggestions for sides or salads up in the post)

Nutrition Facts : Calories 308 calories, Sugar 7.8 g, Sodium 146.9 mg, Fat 17.4 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2 g, Protein 27 g, Cholesterol 57.9 mg

FISH WITH TOMATO-CHIVE BUTTER



Fish With Tomato-Chive Butter image

The sauce makes this recipe.....it's absolutely wonderful. I clipped this out of a local paper and made it using tilapia and I'm still drooling!

Provided by Boca Pat

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium shallots, peeled and minced
3 tablespoons Chardonnay wine
1 tablespoon white wine vinegar
1 tablespoon heavy cream
1/2 cup cold unsalted butter, cut into small cubes
1 medium tomatoes, peeled, seeded and diced
6 -8 fresh chives, snipped
1 teaspoon fresh lemon juice
salt & pepper
4 (7 ounce) fish fillets

Steps:

  • Have your broiler preheated when you start.
  • Tomato-Chive Butter: In small saucepan over med-hi heat combine shallots, wine and vinegar; simmer until 2 tbsp remain.
  • Add cream and return to simmer for 2 1/2 minutes.
  • Remove from heat and begin whisking in butter, cube by cube; as you add cubes you may want to place pan back over very low heat briefly; continue whisking in butter until it is all incorporated.
  • Pour into a warm bowl and add tomatoes, chives, lemon juice, salt and pepper.
  • Fish: Position broiler rack 4 to 5 inches from heat.
  • About 10 minutes before sauce is done sprinkle fish with salt and pepper; place on an oiled broiler rack and broil 4 to 5 minutes a side or until cooked through; place on a serving plate and top with about 3 tbsp butter sauce.

FISH WITH SIZZLING OLIVE BUTTER



Fish With Sizzling Olive Butter image

Sizzling butter is an excellent base for several classic sauces for fish, including amandine and meunière. Here, garlic, sliced olives (try a mix of green and black), fennel seeds and lime juice are thrown into the pan, adding tangy, bright and aromatic flavors. You can use this sauce for any kind of fish, whether pearly fillets of cod or meaty tuna or salmon. It even works with shrimp and chicken breasts. After all, there are few things that aren't improved by a drizzle of garlicky melted butter. Serve this over rice or with crusty bread to catch all that butter.

Provided by Melissa Clark

Categories     dinner, easy, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup unsalted butter (1/2 stick)
1 tablespoon extra-virgin olive oil
1 cup mixed olives, such as Kalamata, Castelvetrano, Moroccan or Picholine, pitted and sliced
2 garlic cloves, minced or finely grated
1/2 teaspoon fennel or coriander seeds, coarsely crushed (use the flat side of your knife or a mortar and pestle)
4 (1-inch-thick) pieces flaky white fish fillet, such as cod (about 6 ounces each), patted dry
Kosher salt and freshly ground black pepper
2 lime wedges, plus more for serving
1/4 cup chopped cilantro or parsley, leaves and tender stems
1/4 cup chopped dill, leaves and tender stems

Steps:

  • Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
  • Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
  • Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
  • Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.

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