Steamed Fish With Thyme And Tomato Vinaigrette Recipes

ROASTED OR GRILLED WHOLE FISH WITH TOMATO VINAIGRETTE

Steps:

• Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
• Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
• Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
• Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.

STEAMED FISH, MEDITERRANEAN STYLE

Steps:

• Cook the garlic in oil in a large skillet until golden. Discard the garlic. Add the onion and mushrooms and cook until tender but not browned. Add the parsley, tomatoes, water, oregano and salt. Simmer uncovered until some of the liquid has evaporated, about 10 minutes, stirring occasionally.
• Cut the fish into serving pieces and arrange over the vegetables. Cover and simmer for 15 minutes or until the fish flakes easily with a fork.

TOMATO & THYME COD

Steps:

• Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.
• Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.
• Simmer 5 mins, then slip 4 cod fillets into the sauce.
• Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

THYME SALMON WITH SAGE PASTA

Steps:

• Place the salmon pieces into a mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil, then toss with 4 cloves of crushed garlic. Refrigerate at least 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Line a baking sheet with aluminum foil. Place the salmon onto the foil, and season with salt and thyme. Fold the foil over the salmon to form a sealed pouch. Bake in the preheated oven until the salmon is no longer translucent in the center, 15 to 20 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink, then return to the cooking pot.
• Melt the butter in a small saucepan over medium heat. Cook until the butter has browned lightly. Stir in the sage and garlic until the sage has wilted. Stir in 1 tablespoon of olive oil ,the frozen peas, the juice of 1 lime, and 1 1/2 teaspoons of salt. Stir into the pasta, and place into a serving bowl. Remove the salmon from the foil, and place onto the pasta. Squeeze another lime over top to serve.

STEAMED FISH WITH THYME AND TOMATO VINAIGRETTE

Steps:

• Put the mustard and vinegar into a mixing bowl, and add the oil, whisking in vigorously. Stir in the remaining ingredients except the thyme and fish. Keep the sauce at room temperature.
• Pour water into the steamer. Place the fillets on the steamer rack. Sprinkle with salt and pepper to taste. Place one sprig of fresh thyme on each fillet, and cover the steamer. When the water begins to boil, steam for about 4 minutes. Do not overcook. Remove the thyme sprigs. Serve immediately with the sauce spooned over the fillets.

POACHED FISH FILLETS WITH SHERRY-TOMATO VINAIGRETTE

Steps:

• 1. FOR THE FISH: Adjust oven racks to middle and lower-middle positions and heat oven to 250 degrees. Pat fish dry with paper towels and season each fillet with 1/4t salt. Let sit at room temperature for 20 minutes. 2. Meanwhile, toss artichokes and cornstarch in bowl to coat. Heat 1/2C oil in 10-inch nonstick skillet over medium heat until shimmering. Shake excess cornstarch from artichokes and add to skillet; cook, stirring occasionally, until crisp and golden, 2-4 minutes. Add garlic and continue to cook until golden - 30-60 seconds. Strain oil through fine-mesh strainer into bowl. Transfer artichokes and garlic to ovenproof paper towel-lined plate and season with salt. Do not wash strainer. 3. Return strained oil to skillet and add remaining 1/4C oil. Place onion half in center of pan. Let oil cool until it registers about 180 degrees, 5 to 8 minutes. Arrange fish fillets, skinned side up, around onion - oil should come roughly halfway up fillets. Spoon a little oil over each fillet, cover skillet, transfer to middle rack and cook 15 minutes. 4. Remove skillet from oven. Using two spatulas, flip fillets carefully. Cover skillet, return to middle rack, and place plate with garlic and artichokes on lower-middle rack. Continue to cook fish until 130-135 degrees, 9 - 14 minutes longer.. Gently transfer fish to serving platter, reserving 1/2 C oil, and tent fish loosely with aluminum foil. Turn off oven, leaving artichokes in oven. 5. FOR THE VINAIGRETTE: Process whole cherry tomatoes, shallot, vinegar, 3/4t salt and pepper with reserved 1/2C fish cooking oil in blender until smooth, 1-2 minutes. Add any accumulated fish juice from platter, season with salt to taste, and blend 10 seconds. Strain sauce through fine-mesh strainer, pressing on solids to extract as much liquid as possible (discard solids). 6. To serve, pour vinaigrette around the fish. Garnish each fillet with warmed crisped artichokes and garlic, parsley, and tomato rounds.