Fishwithtomatochivebutter Recipes

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BAKED FISH WITH TOMATOES



Baked Fish with Tomatoes image

Another simple, yummy recipe for cod. Please feel free to use fresh herbs in place of the dried. I usually sprinkle the top with some fresh parsley. Can also use fresh tomatoes when they are in season.

Provided by Kozmic Blues

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cod fish fillet
2 tablespoons butter or 2 tablespoons margarine
1/2 cup onion, finely chopped
1/2 cup green pepper, finely chopped
1 tablespoon flour
1 teaspoon brown sugar
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 (15 ounce) can diced tomatoes with juice (I like whole, peeled canned tomatoes and I crush them by hand)
salt and pepper

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.

FISH WITH TOMATOES, OLIVES AND CAPERS



Fish with Tomatoes, Olives and Capers image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned low-sodium diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

Steps:

  • In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
  • Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

FISH WITH TOMATO-CHIVE BUTTER



Fish With Tomato-Chive Butter image

The sauce makes this recipe.....it's absolutely wonderful. I clipped this out of a local paper and made it using tilapia and I'm still drooling!

Provided by Boca Pat

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium shallots, peeled and minced
3 tablespoons Chardonnay wine
1 tablespoon white wine vinegar
1 tablespoon heavy cream
1/2 cup cold unsalted butter, cut into small cubes
1 medium tomatoes, peeled, seeded and diced
6 -8 fresh chives, snipped
1 teaspoon fresh lemon juice
salt & pepper
4 (7 ounce) fish fillets

Steps:

  • Have your broiler preheated when you start.
  • Tomato-Chive Butter: In small saucepan over med-hi heat combine shallots, wine and vinegar; simmer until 2 tbsp remain.
  • Add cream and return to simmer for 2 1/2 minutes.
  • Remove from heat and begin whisking in butter, cube by cube; as you add cubes you may want to place pan back over very low heat briefly; continue whisking in butter until it is all incorporated.
  • Pour into a warm bowl and add tomatoes, chives, lemon juice, salt and pepper.
  • Fish: Position broiler rack 4 to 5 inches from heat.
  • About 10 minutes before sauce is done sprinkle fish with salt and pepper; place on an oiled broiler rack and broil 4 to 5 minutes a side or until cooked through; place on a serving plate and top with about 3 tbsp butter sauce.

BAKED FISH WITH TOMATO-OLIVE SAUCE



Baked Fish with Tomato-Olive Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1/2 white onion, diced
1 tablespoon minced cilantro stems, plus 1/4 cup chopped leaves
1 cup long-grain white rice
Kosher salt and freshly ground pepper
1 14-ounce can cherry tomatoes
1/3 cup pimiento-stuffed olives (about 20), roughly chopped
2 cloves garlic, minced
1 cup whole pickled jalapeños with carrots
4 snapper or sea bass fillets (about 6 ounces each)
1/2 teaspoon chili powder
Lime wedges, for serving

Steps:

  • Preheat the oven to 425˚. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and cilantro stems and cook, stirring, until softened, 3 to 4 minutes. Add the rice and stir to coat. Add 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork.
  • Meanwhile, pour the tomatoes into a 9-by-13-inch baking dish and roughly crush them with your hands. Mix in the remaining 3 tablespoons olive oil, chopped cilantro, olives, garlic, 1/2 teaspoon salt and a few grinds of pepper. Chop 1 pickled jalapeño and stir it into the sauce. Season the fish with salt, pepper and the chili powder. Place skin-side down in the dish and spoon some of the sauce on top.
  • Bake until the fish is cooked through and the sauce is bubbling, 15 to 20 minutes. Divide the rice and fish among plates. Serve with lime wedges and the remaining pickled jalapeños and carrots.

Nutrition Facts : Calories 530, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 63 milligrams, Sodium 1001 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 40 grams, Sugar 5 grams

BAKED WHITEFISH WITH TOMATOES AND GARLIC



Baked Whitefish with Tomatoes and Garlic image

Provided by Rachel Shakerchi

Categories     Fish     Garlic     Herb     Tomato     Bake     Quick & Easy     Bass     Spice     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 large bunch cilantro, chopped
3 large garlic cloves, chopped
3 tomatoes, sliced
4 5-to 6-ounce whitefish or sea bass fillets
1/4 cup olive oil
1 tablespoon paprika
1 teaspoon instant chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground pepper
3 cups (about) water

Steps:

  • Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour over fish. Add enough water to pot to reach bottom of fish. Bring water to boil over high heat. Cover pot, reduce heat to medium-low and simmer until fish is just cooked through, about 10 minutes.
  • Using large spatula, transfer fish and vegetables to platter. Spoon some cooking liquid over and serve.

BEER BATTER FISH MADE GREAT



Beer Batter Fish Made Great image

This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!

Provided by Linda Olar

Categories     Seafood     Fish

Time 30m

Yield 8

Number Of Ingredients 10

2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

Steps:

  • Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
  • Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
  • Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g

UNBELIEVABLE FISH BATTER



Unbelievable Fish Batter image

In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.

Provided by MargeBC

Time 10m

Yield 6

Number Of Ingredients 5

1 cup all-purpose flour
½ cup milk
½ cup water
¼ cup baking powder
1 teaspoon salt

Steps:

  • Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g

BRAISED FISH WITH FENNEL AND TOMATO



Braised Fish with Fennel and Tomato image

Because fish fillets, unlike dense cuts of meat, cook quickly, the braising liquid is infused with flavor first, as in this dish, which blends tomatoes, fennel, garlic, and lemon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

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 slices (see note, below)
Coarse salt and freshly ground pepper
4 skinless fillets firm-fleshed fish, such as grouper, halibut, sea bass, or snapper (see note, below)

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.
  • 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 fillets in the pan, partially submerging them in the sauce. Cover and simmer until 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.

TOMATO-BASIL BAKED FISH



Tomato-Basil Baked Fish image

This recipe works successfully with many kinds of fish, while the rest of the ingredients are things you're likely to have on hand. Baked fish is so simple and so good for you. I make this often! -Annie Hicks, Zephyrhills, Florida

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon lemon juice
1 teaspoon olive oil
8 ounces red snapper, cod or haddock fillets
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 plum tomatoes, thinly sliced
2 teaspoons grated Parmesan cheese

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.

Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 256mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

ROASTED FISH WITH SPICE BUTTER AND TOMATOES



Roasted Fish With Spice Butter and Tomatoes image

You can use any savory spice blend in this easy dinner - anything from garam masala to za'atar, baharat or Chinese five spice. If you have a very fresh blend with loads of flavor, use just 1 teaspoon. But if your blend has been sitting in the cabinet since, well, you can't quite remember, feel free to use a bit more. Serve this with rice or crusty bread to catch all the spicy, buttery juices.

Provided by Melissa Clark

Categories     weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pint cherry or grape tomatoes (halved or quartered, if they are large)
Kosher salt
6 tablespoons unsalted butter, melted
3 garlic cloves, finely grated or minced
1 teaspoon finely grated lemon or lime zest
1 to 2 teaspoons spice blend of choice
4 (6-ounce) mild white fish fillets (for example, cod, hake or blackfish)
2 scallions, white and green parts, thinly sliced
Fresh lemon or lime juice, for serving
Torn fresh herbs, such as mint, dill, cilantro or parsley, for serving

Steps:

  • Heat oven to 450 degrees. Place tomatoes on a rimmed baking sheet, sprinkle lightly with salt, and roast for 10 minutes as you prepare the fish.
  • In a small bowl, stir together butter, garlic, zest, spice blend and a pinch of salt.
  • Season fish lightly with salt. Pull pan from the oven, and nestle fillets among the cherry tomatoes. Pour spice butter over fish and tomatoes, tossing the tomatoes to coat them. Sprinkle scallions on top of everything.
  • Roast until fish is flaky and cooked through, about 5 to 10 minutes, depending on the thickness of the fillets. Top with a squeeze of citrus juice and fresh herbs, and serve.

FISH WITH SIZZLING OLIVE BUTTER



Fish With Sizzling Olive Butter image

Sizzling butter is an excellent base for several classic sauces for fish, including amandine and meunière. Here, garlic, sliced olives (try a mix of green and black), fennel seeds and lime juice are thrown into the pan, adding tangy, bright and aromatic flavors. You can use this sauce for any kind of fish, whether pearly fillets of cod or meaty tuna or salmon. It even works with shrimp and chicken breasts. After all, there are few things that aren't improved by a drizzle of garlicky melted butter. Serve this over rice or with crusty bread to catch all that butter.

Provided by Melissa Clark

Categories     dinner, easy, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup unsalted butter (1/2 stick)
1 tablespoon extra-virgin olive oil
1 cup mixed olives, such as Kalamata, Castelvetrano, Moroccan or Picholine, pitted and sliced
2 garlic cloves, minced or finely grated
1/2 teaspoon fennel or coriander seeds, coarsely crushed (use the flat side of your knife or a mortar and pestle)
4 (1-inch-thick) pieces flaky white fish fillet, such as cod (about 6 ounces each), patted dry
Kosher salt and freshly ground black pepper
2 lime wedges, plus more for serving
1/4 cup chopped cilantro or parsley, leaves and tender stems
1/4 cup chopped dill, leaves and tender stems

Steps:

  • Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
  • Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
  • Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
  • Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.

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From spacedoutscientist.com


POACHED FISH IN GARLIC TOMATO SAUCE - FEELGOODFOODIE
2020-07-30 How to poach fish in a tomato sauce. Cook the onions and garlic until soft. Add in the tomatoes and seasonings. Bring to a simmer and cook for 10 minutes. Place the seasoned cod on top of the sauce and cover and and cover the skillet with a …
From feelgoodfoodie.net


ITALIAN FISH CHOWDER - A FAMILY FEAST®
2013-06-11 Instructions. Place salt pork and olive oil in a medium to large heavy bottomed pot. Cook over medium high heat until the salt pork is rendered and slightly brown. Add onions, peppers and celery and sauté three to five minutes or until celery is tender. Add garlic and sauté one more minute.
From afamilyfeast.com


4-INGREDIENT BAKED FISH WITH TOMATO BASIL SAUCE - THE SEASONED …
2016-04-01 Preheat oven to 400 degrees F. Spray a large baking dish with cooking spray. Pat fillets dry and place fish in dish (skin-side down, if there is skin on them). Pour tomatoes into dish and spread around the fish. Sprinkle with half of the basil and drizzle with lemon juice. Season entire dish with salt and pepper, to taste.
From theseasonedmom.com


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