Braised Fish With Fennel And Tomato Recipes

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BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES



Braised Fish with Fennel, Tomatoes and Olives image

Categories     Fish     Herb     Tomato     Bake     Quick & Easy     Fennel     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 cup chopped fennel or celery
1 cup chopped tomatoes
1/2 cup water or bottled clam juice
1 bay leaf
1/2 teaspoon fennel seeds, crushed in mortar with pestle
4 5-to 6- ounce orange roughy, turbot or cod fillets
1 tablespoon fresh lemon juice
1 tablespoon olive oil
3 tablespoons sliced fresh basil
2 tablespoons chopped brine-cured black olives (such as Kalamata)

Steps:

  • Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
  • Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
  • Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.

BRAISED FENNEL AND LINE-CAUGHT LAGOON FISH



Braised Fennel and Line-Caught Lagoon Fish image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

3 fennel bulbs
2 teaspoons salt, plus more for sprinkling
1 teaspoon sugar
3 saffron pistils
1 fresh grapefruit, juiced
1 fresh orange, juiced
2 teaspoons extra-virgin olive oil
6 jack fish or red snapper fillets, on the skin (6 ounces each)
Freshly ground black pepper

Steps:

  • Cut each fennel bulb into 4 slices. Place the fennel bulbs in a large pan over medium heat. Add the salt, sugar, saffron, grapefruit juice and orange juice to the pan. Cover with baking parchment paper and bring to a simmer. Braise the fennel until soft. Remove 2 of the fennel slices and the cooking juices from the pan. Place into a blender and blend into a puree. The remaining 2 fennel bulbs will be used in the presentation of the dish.
  • Place a pan over medium heat and add the olive oil. While the oil is heating, sprinkle the fish with salt and pepper. Once the oil in the pan is hot, sear the fish skin-side down for 2 minutes before flipping over and cooking an additional 2 minutes.
  • Place a spoonful of the fennel puree on a plate and smooth it onto the plate in a circular motion, creating a bed of fennel puree. On top of the puree, add the braised fennel pieces. Place the seared fish on top of the braised fennel and serve.

BAKED SALMON WITH FENNEL & TOMATOES



Baked salmon with fennel & tomatoes image

Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets

Provided by Good Food team

Categories     Dinner

Time 45m

Number Of Ingredients 7

2 medium fennel bulbs
2 tbsp chopped flat-leaf parsley
zest and juice 1 lemon
175g cherry tomato
1 tbsp olive oil
2 salmon fillets , about 175g each
few black olives (optional)

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
  • Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.

Nutrition Facts : Calories 398 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 37 grams protein, Sodium 0.27 milligram of sodium

BROILED FISH WITH BRAISED FENNEL



Broiled Fish With Braised Fennel image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 small coho salmon or 3 1/2-4 pounds salmon, striped bass, sea bass or red snapper in one piece
2 large heads fennel
2 small lemons
2 tablespoons butter
1 tablespoon olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Season the fish with salt and pepper, the juice of half a lemon and place the leaves from the fennel bulbs in the cavity. Dot with butter and close the cavity. Set aside at room temperature.
  • Cut the fennel into quarters. Butter a baking dish, add a dash of oil and cover with a piece of foil. Cook the fennel for about 20 minutes, or until browned and tender.
  • When the fennel is almost done, broil the fish for a few minutes on each side (the length of time will depend upon the thickness of the flesh). Serve on a large heated platter, with the pieces of fennel arranged around the fish.

FISH WITH FENNEL



Fish with Fennel image

This brightly-flavored fish is a great showcase for fennel. You'll use the seeds, bulb and fronds. This is an excellent springtime recipe, when fennel is at its peak. -Barbara Stelluto, Devon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1 medium lime
1 teaspoon fennel seeds
1 large fennel bulb, sliced
1/4 teaspoon salt
4 teaspoons olive oil, divided
2 garlic cloves, minced
4 striped bass or barramundi fillets (8 ounces each)
1 tablespoon chopped fennel fronds

Steps:

  • Cut lime in half; cut four slices from one half for garnish. Finely grate enough peel from remaining half to measure 3/4 teaspoon; squeeze juice from lime half. Set aside., In a dry small skillet over medium heat, toast fennel seeds until aromatic, about 1-2 minutes. Cool. Crush seeds in a spice grinder or with a mortar and pestle., In a large saucepan, bring 1 in. of water to a boil. Add sliced fennel and salt; cover and boil for 6-10 minutes or until crisp-tender. Drain and pat dry., In a large nonstick skillet, saute fennel in 2 teaspoons oil for 3 minutes or until fennel is lightly browned. Add garlic; cook 1 minute longer. Remove from the pan and set aside. , In the same skillet over medium-high heat, cook fillets in remaining oil for 3-4 minutes on each side or until fish flakes easily with a fork. , Drizzle with lime juice; sprinkle with lime peel and crushed fennel seeds. Serve with sauteed fennel. Garnish with fennel fronds and lime slices.,

Nutrition Facts : Calories 285 calories, Fat 8g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 276mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 46g protein. Diabetic Exchanges

HALIBUT WITH TOMATOES AND FENNEL



Halibut with Tomatoes and Fennel image

This flavorful fish diet takes only 25 minutes to get to the table. Make extra couscous to have for later in the week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 7

2 cups couscous
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving
Coarse salt and ground pepper
1 garlic clove, minced
4 large tomatoes, diced large
1 1/2 pounds halibut, skin removed, cut into 8 small fillets

Steps:

  • Cook couscous according to package instructions.
  • In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they beginto soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
  • Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among 4 shallow bowls and sprinkle with fennel fronds, if desired.

Nutrition Facts : Calories 414 g, Fat 8 g, Fiber 5 g, Protein 42 g

BRAISED FENNEL WITH TOMATOES & THYME



Braised Fennel With Tomatoes & Thyme image

Make and share this Braised Fennel With Tomatoes & Thyme recipe from Food.com.

Provided by katew

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

600 g baby fennel or 1 large fennel bulb, top and base trimmed
350 g tomatoes, cut into 5 mm slices
4 sprigs fresh thyme
salt and pepper
1 cup chicken stock
1 1/2 cups grated gruyere cheese

Steps:

  • Cut fennel long ways into 1 cms thick slices.
  • Place slices in heavy based fry pan.
  • Arrange tomato slices on top.
  • Scatter over thyme sprigs, season with salt and pepper.
  • Pour over chicken stock and bring to boil.
  • Cover with lid or seal with foil.
  • Reduce heat and simmer for 15 -20 minutes or till fennel is tender.
  • Remove pan from heat, remove lid or foil, sprinkle with cheese.
  • Heat grill to medium high and place pan under grill for 2 minutes till cheese melted and golden.

TOMATO-BRAISED FISH WTH FETA AND LEMON



Tomato-Braised Fish Wth Feta and Lemon image

From the "Pantry to Table" cookbook. Cookbook Swap, fall 2008. I love feta and love fish so this ought to be a great dish. For lower points/calories used fat free feta. (me I want the real stuff) 4 points.less points with fat free feta. edited to add drain the tomatoes as stated from the chefs reviews.

Provided by Chef1MOM-Connie

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
2 red onions, small, thinly sliced
1 garlic clove, minced
29 ounces diced tomatoes, drained (2 14 1/2 cans)
1 teaspoon lemon zest
4 (5 ounce) cod fish fillets, can use other white fish
1/4 teaspoon salt
2 tablespoons feta, crumbled
lemon wedge

Steps:

  • Heat oil in large nonstick skillet over med heat.
  • Add onions and garlic and cook, stirring frequently, until onions are softened, about 4 minute.
  • Add the tomatoes and zest:cook, stirring until heated through, about 3 minute.
  • Sprinkle fish with salt, place in skillet, and spoon some of the tomato mixture overthe top.
  • Cover the skillet and cook until fish is opaque in center (6-8 min). Sprinkle with crumbled feta and lemon wedges.

Nutrition Facts : Calories 210.3, Fat 4.7, SaturatedFat 1.3, Cholesterol 65.8, Sodium 289.7, Carbohydrate 13.7, Fiber 3.5, Sugar 8, Protein 28.6

BRAISED FISH WITH FENNEL AND TOMATO



Braised Fish with Fennel and Tomato image

This type of quick braising is similar to shallow poaching (page 210): An aromatic liquid is first simmered to allow the flavors to deepen, then simmered with fish, which takes on some of its character. Also, as with some poaching methods, the braising liquid becomes the sauce. Match the fish and aromatics wisely so as not to overwhelm one or the other. A fish such as salmon is easy to partner; its pronounced taste won't be flagged by aggressive flavors, such as rosemary or curry powder. Milder-tasting fish, such as grouper, halibut, sea bass, and striped bass, require more subtle companions, like the fennel, tomatoes, and lemon in this recipe. All of these fish are moist and firm-fleshed, ideal for braising.

Yield Serves 4

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus more for drizzling
1/3 cup dry white wine
1/4 cup water
1 medium fennel bulb, halved, cored, and thinly sliced lengthwise
2 medium tomatoes, cored and coarsely chopped (1 1/2 cups)
3 to 4 garlic cloves, peeled and thinly sliced
4 thin lemon rounds
Coarse salt and freshly ground pepper
4 skinless fillets firm-fleshed fish, such as grouper, halibut, sea bass, or snapper

Steps:

  • Prepare braising liquid Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
  • Braise fish Sprinkle both sides of the fish with salt and pepper and arrange the fillets in the pan, partially submerging them in the sauce. Cover and simmer until the fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
  • Serve Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil and sprinkle with pepper.
  • Buy four fillets of the same size (4 to 5 ounces each) so they cook at the same rate. A 1 1/2-inch thickness is ideal, allowing the fillets to cook evenly inside and out. Much thicker and the exterior could toughen before the center has cooked.
  • If the skin on your lemons is not too bitter (check by tasting a washed one), you may want to leave it on; this will help the slices hold their shape. Otherwise, remove the rind before slicing.

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