Baked Fish With Basil And Sun Dried Tomatoes Recipes

TOMATO-BASIL BAKED FISH

Steps:

• In a shallow bowl, combine lemon juice and oil. Add fish fillets; turn to coat. Place in a greased 9-in. pie plate. Sprinkle with half each of the basil, salt and pepper. Arrange tomatoes over top; sprinkle with cheese and remaining seasonings., Cover and bake at 400° until fish flakes easily with a fork, 10-12 minutes.

WHOLE BAKED FISH WITH SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 220°C/Fan 200°C/Gas 7. Put the sliced onion, pepper and new potatoes on a large baking tray and drizzle with 1 teaspoon of the oil. Season with a little salt and lots of freshly ground black pepper. Toss the veg together well and spread them out on the tray. Bake in the oven for 20 minutes or until the vegetables are lightly browned and beginning to soften. While the vegetables are cooking, make the stuffing for the fish. Put the ciabatta pieces in a large non-stick frying pan and place it over a medium heat. Cook for 4-5 minutes, turning regularly until the chunks of bread are lightly toasted. Cut the sun-dried tomatoes into thin strips and finely slice the garlic. Add the pine nuts, garlic and tomatoes to the frying pan and toss together over a low heat for 2 minutes more until the nuts are lightly toasted. Remove the pan from the heat and leave to cool for a few minutes. Add the parsley and basil leaves and toss together. Working carefully as some sea bass fins are very spiky, slash the fish diagonally with a knife 4 times down each side. Sprinkle with half the lemon juice, making sure plenty goes into each cut and season with black pepper. Take the tray with the vegetables out of the oven and turn them with a spatula. Push the veg into a heap down the centre of the tin and place the fish on top. Open the fish and spoon the bread, tomato and herb filling inside. Don't worry if a few pieces fall on to the tray but try to keep them close to the fish or they could burn. And remember that the baking tray will be hot, so watch your fingers. Close the fish and drizzle with the remaining lemon juice and the rest of the oil. Bake for 20-25 minutes or until the fish is just cooked and the filling is hot. Check by sliding a knife into the thickest part of the fish and peering inside - the fish should look white and a little flaky rather than translucent. Serve right away - nothing else needed.

WHOLE BAKED FISH WITH SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 220C/Gas 200C/Gas 7. Put the sliced onion, pepper and new potatoes on a large baking tray and drizzle with 1tsp of the oil. Season with a little salt and lots of freshly ground black pepper. Toss the veg together well and spread them out on the tray. Bake in the oven for 20 minutes or until the vegetables are lightly browned and beginning to soften.
• While the vegetables are cooking, make the stuffing for the fish. Put the ciabatta pieces in a large non-stick frying pan and place it over a medium heat. Cook for 4-5 minutes, turning regularly until the chunks of bread are lightly toasted.
• Cut the sun-dried tomatoes into thin strips and finely slice the garlic. Add the pine nuts, garlic and tomatoes to the frying pan and toss together over a low heat for 2 minutes more until the nuts are lightly toasted. Remove the pan from the heat and leave to cool for a few minutes. Add the parsley and basil leaves and toss together.
• Working carefully, as some sea bass fins are very spiky, slash the fish diagonally with a knife 4 times down each side. Sprinkle with half the lemon juice, making sure plenty goes into each cut and season with black pepper. Take the tray with the vegetables out of the oven and turn them with a spatula. Push the veg into a heap down the centre of the tin and place the fish on top.
• Open the fish and spoon the bread, tomato and herb filling inside. Don't worry if a few pieces fall on to the tray, but try to keep them close to the fish or they could burn. And remember that the backing tray will be hot, so watch your fingers. Close the fish and drizzle with the remaining lemon juice and the rest of the oil.
• Bake for 20-25 minutes or until the fish is just cooked and the filling is hot. Check by sliding a knife into the thickest part of the fish and peering inside - the fish should look white and a little flaky rather than translucent. Serve right away - nothing else needed.

MEDITERRANEAN TILAPIA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the sun-dried tomatoes, olives and capers. Set aside.
• Place the tilapia fillets side by side in a baking dish. Drizzle with oil and lemon juice.
• Bake for 10 to 15 minutes in the preheated oven, until the fish flakes with a fork. Check after 10 minutes, so as not to overcook, or the fish may be dry. When fish is done, top with the tomato mixture, and serve.

BASIL BAKED TOMATOES

Steps:

• In a small skillet, saute garlic in oil for 1 minute. Add bread crumbs; cook and stir until lightly browned. Remove from the heat., Cut tomatoes in half widthwise. Place cut side up in an 8-in. square baking dish. Sprinkle with basil and pepper; top with bread crumb mixture. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened.

BAKED FISH WITH TOMATOES, BASIL & CRISPY CRUMBS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 mins.
• Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.
• Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.

BAKED FISH WITH TOMATOES

Steps:

• Preheat your over to 400 degrees.
• Spray a baking dish with non-stick spray.
• Melt butter in a pan over medium heat.
• Add onion and pepper and saute until softened.
• Stir in flour, brown sugar, herbs, salt and pepper to taste, and combine well.
• Gradually stir in tomatoes with juice.
• Bring sauce to a boil.
• Keep stiring until sauce has slightly thickened.
• Place fish fillets in baking dish and top with the sauce.
• Place dish in oven and bake for 12-15 minutes or until fish is cooked through and flakes easily.

BAKED FISH WITH BASIL AND SUN-DRIED TOMATOES

Steps:

• in medium saucepan add 3 Tbsp olive oil and saute onions until golden
• add sun-dried tomatoes and cook stirring and adding the water a little at a time
• when water has evaporated add the wine and cook about 4-5 minutes, remove from heat
• In a baking pan spread the potatoes and top with remaing olive oil, salt and pepper to taste
• place fish on top and sauce on top of that
• bake 30 minutes in a 400 preheated oven