Fish Fillets With Mediterranean Sauce Recipes

FISH FILLETS WITH MEDITERRANEAN SAUCE

Steps:

• TO PREPARE SAUCE:.
• Combine first seven ingredients in a saucepan.
• Simmer for 30 minutes.
• Add olive oil, and simmer for an additional 30 minutes or until sauce is thickened and reduced in volume.
• Add Salt and Pepper to taste.
• Serve sauce over fish.
• TO PREPARE FISH:.
• There are various methods you may use but I prefere one of the following:.
• METHOD ONE:Preheat oven to 400°F Butter a baking dish large enough to hold all the fillets in one layer, and place the fish in it.
• Dot with butter, salt and pepper to taste.
• Cook in the oven 10-12 minutes, or until fish flakes easily with a fork.
• OR.
• METHOD TWO: Place fish fillets on a large piece of aluminum foil.
• Salt and pepper to taste.
• Fold foil securely around fish and place in steamer over boiling water.
• Steam about 5 minutes, or until fish flakes easily with a fork.

FISH FILLETS WITH TOMATO-ZUCCHINI SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is almost tender, about 3 minutes. Add zucchini and oregano and sauté until zucchini is beginning to soften, about 5 minutes. Add tomatoes and 1/2 cup reserved juice and bring to boil. Sprinkle fish with salt and pepper. Place fish atop vegetables in skillet. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 5 minutes. Transfer fish to platter; tent with foil to keep warm. Increase heat; boil mixture in skillet until liquid thickened to sauce consistency, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over fish.

EASY MEDITERRANEAN FISH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet.
• Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.

MEDITERRANEAN BAKED FISH

Steps:

• In a nonstick skillet, saute leeks and garlic in oil until tender; set aside. Coat a 13-in. x 9-in. baking dish with cooking spray. Arrange basil in a single layer in dish; top with fish fillets. Sprinkle with salt. Top with leek mixture., Arrange tomatoes and olives over fish. Thinly slice half of the lemon; place over the top. Squeeze juice from remaining lemon over all. Sprinkle with pepper. , Cover and bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Garnish with rosemary.

GREEK BAKED FISH WITH TOMATOES AND ONIONS

Steps:

• Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
• Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
• Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

MEDITERRANEAN-STYLE COD FISH FILLET

Steps:

• Wash the codfish fillet and pat dry with kitchen towels.
• Toss the fillet with the thyme leaves, salt and pepper.
• Sprinkle the flour over the fillet.
• Heat the olive oil in a pan and very quickly pan-fry the fillet.
• Dish out.
• Remove half of the cooking oil and add the chopped garlic, capers, basil and cherry tomatoes.
• Add the fish stock all at once (this will produce a stream of light smoke and this method is called deglazing) and allow to simmer to half the quantity.
• Add the tomato puree and mix well before adding the black olives.
• Sprinkle in the chopped parsley.
• Arrange the fish fillet on a platter and spoon the sauce over it.
• Serve with sauteed potatoes and seasonal vegetables.