Oven Dried Tomato Ragout For Fish Or Shellfish Recipes

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COD FILLET WITH ROASTED VEGETABLE RAGOûT



Cod Fillet with Roasted Vegetable Ragoût image

Categories     Fish     Vegetable     Roast     Quick & Easy     Cod     Spring     Gourmet

Yield Serves 4

Number Of Ingredients 14

four 6-ounce pieces skinless cod fillet
2 medium zucchini (about 1 1/2 pounds total), cut into 1 1/4-inch pieces
5 plum tomatoes (about 3/4 pound total), halved
2 medium red onions, cut into 1/2-inch wedges
1 large yellow bell pepper, cut into 1/2-inch-wide strips
2 large garlic cloves, crushed
4 fresh thyme sprigs
2 teaspoons vegetable oil
1/4 cup fresh bread crumbs
1 tablespoon chopped fresh flat-leafed parsley leaves
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce

Steps:

  • Preheat oven to 500°F.
  • Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
  • While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
  • Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.

OVEN-DRIED-TOMATO RAGOUT FOR FISH OR SHELLFISH



Oven-Dried-Tomato Ragout for Fish Or Shellfish image

Provided by Molly O'Neill

Categories     project, side dish

Time 4h45m

Yield Four servings

Number Of Ingredients 9

14 plum tomatoes, cored and halved lengthwise
2 teaspoons olive oil
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
1 clove garlic, peeled and minced
2 cups thinly sliced shiitake mushrooms
2 tablespoons fresh lemon juice
1/4 cup white wine
2 tablespoons chopped Italian parsley

Steps:

  • Preheat the oven to 200 degrees. Brush the tomatoes lightly with 1 teaspoon of oil. Place skin side down on a large baking sheet. Sprinkle with 1/2 teaspoon of salt and pepper to taste. Bake until the tomatoes shrink to 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy. When cool enough to handle, coarsely chop.
  • Heat 1 teaspoon of oil in a medium skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring occasionally, until soft, about 10 minutes. Stir in the tomatoes, lemon juice, wine, 1 teaspoon of salt and pepper to taste and cook for 5 minutes. Stir in the parsley and serve the ragout as a bed for sauteed scallops or for a full-bodied fish like tuna or swordfish.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 644 milligrams, Sugar 7 grams

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