One Pan White Fish Tomato Alfredo Recipes

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ONE-PAN ROASTED FISH WITH CHERRY TOMATOES



One-Pan Roasted Fish With Cherry Tomatoes image

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

Provided by Lidey Heuck

Categories     dinner, lunch, weekday, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving

Steps:

  • Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
  • While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
  • Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
  • Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

GARLIC ALFREDO TILAPIA



Garlic Alfredo Tilapia image

My version of Ruby Tuesday's New Orleans Seafood, minus the shrimp. I merged a few different recipes and came up with this. It comes pretty close! Three fillets are usually enough for my husband, my toddler, and myself. I serve this with rice and steamed broccoli, to really feel like Ruby Tuesday's recipe!

Provided by youngwoman

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 6

4 tilapia fillets
2 tablespoons olive oil
1 tablespoon Creole seasoning, or to taste
3 tablespoons butter
2 cloves garlic, minced
1 cup Alfredo sauce

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish.
  • Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes.
  • Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.

Nutrition Facts : Calories 435.1 calories, Carbohydrate 4.4 g, Cholesterol 89.3 mg, Fat 35 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 13.7 g, Sodium 1088.9 mg, Sugar 2 g

ONE-POT FISH WITH BLACK OLIVES & TOMATOES



One-pot fish with black olives & tomatoes image

Five minutes on the hob, 15 minutes in the oven, this tasty fish dish is one-pot cooking at its best

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 6

175g black olive in oil, stones removed
1large onion , roughly chopped
400g can chopped tomato
4 boneless white fish fillets such as Icelandic cod or hoki, each weighing about 175g/6oz
chopped parsley
lemon wedges

Steps:

  • Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
  • Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.

Nutrition Facts : Calories 223 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.05 milligram of sodium

TOMATO ALFREDO



Tomato Alfredo image

Quick and great!

Provided by Nancy

Categories     Main Dish Recipes     Pasta

Yield 7

Number Of Ingredients 7

1 (14.5 ounce) can diced tomatoes
1 cup low-fat sour cream
¾ cup grated Parmesan cheese
¾ cup frozen green peas
1 pound dry fettuccine pasta
ground black pepper to taste
salt to taste

Steps:

  • Cook pasta in a large pot of boiling water, adding peas just before pasta is done. Drain.
  • Combine tomatoes, sour cream, parmesan, and 1/4 cup reserved juice. Add pasta and peas. Salt and pepper to taste.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 53.1 g, Cholesterol 21 mg, Fat 8.2 g, Fiber 3.3 g, Protein 14.2 g, SaturatedFat 4.4 g, Sodium 297.7 mg, Sugar 4.6 g

ONE-POT SMOKY FISH WITH TOMATO, OLIVES AND COUSCOUS



One-Pot Smoky Fish With Tomato, Olives and Couscous image

Flaky white fish and pearl couscous simmer together in a rich, smoky tomato sauce for a punchy one-pot dinner that comes together in just half an hour. The sauce relies heavily on pantry ingredients (think anchovies, roasted red peppers, crushed tomatoes and paprika); if you like more green on your dinner plate, a lemony arugula salad is a nice complement to the smoky flavors in this dish.

Provided by Lidey Heuck

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/4 cup olive oil, plus more for serving
3/4 cup jarred roasted red peppers, roughly chopped, or 1 fresh red bell pepper, cored, seeded and diced
1 medium yellow onion, thinly sliced
4 (6-ounce) skinless mild, white fish fillets, such as cod, fluke or halibut
Kosher salt and black pepper
1 1/2 tablespoons minced garlic (about 3 large cloves)
1 tablespoon chopped anchovies (about 4 fillets)
1 teaspoon smoked paprika
Pinch of ground cayenne
1/3 cup dry white wine
1 1/2 cups chicken stock, preferably low-sodium
1 (14-ounce) can crushed tomatoes
1/2 cup olives, preferably black or Kalamata, pitted or not
2 tablespoons chopped fresh parsley, plus more for serving
3/4 cup pearl couscous
2 teaspoons sherry vinegar or red wine vinegar

Steps:

  • In a large (12-inch) skillet (use one with a tight-fitting lid), heat the olive oil over medium. If using fresh red bell pepper, add it with the onion, and cook, tossing occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, pat the fish fillets dry with a paper towel and season with salt and pepper.
  • If using roasted red peppers, add them with the garlic, anchovies, paprika and cayenne, and cook for 1 more minute, until the garlic is fragrant. Add the wine and stir to scrape up any brown bits from the pan. When the wine has almost entirely evaporated, add the chicken stock, tomatoes, olives, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil over medium-high heat.
  • Add the couscous, stir, then add the fish fillets, wiggling them lightly to submerge them in the sauce. Turn the heat to low, cover and simmer for 6 to 8 minutes, until fish is opaque and flakes easily with a fork. Carefully transfer the fish to a plate. Simmer the couscous, uncovered, stirring occasionally, until it's tender and the liquid in the pan has reduced slightly, about 5 minutes.
  • Off the heat, stir in the vinegar and gently return the fish to the skillet to warm, being careful to keep it intact. Serve hot in shallow bowls garnished with additional parsley and a drizzle of olive oil.

ONE PAN WHITE FISH TOMATO ALFREDO



One Pan White Fish Tomato Alfredo image

One pan, delicious, healthy, and quick recipe that is hearty and restaurant quality. Not fishy tasting and excellent for those picky eaters! I modified this from a soup recipe.

Provided by Farfalla

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter or 1 tablespoon olive oil
1 medium onion, chopped (about 1/2 cup)
3 garlic cloves
1 (10 3/4 ounce) can condensed cream of mushroom soup (I used Campbell's Cream of Mushroom with Roasted Garlic)
1/2 cup milk
1 (10 ounce) can diced tomatoes, drained
1 lb fish fillet, cut into 2-inch pieces (flounder, haddock cod, tilapia, or halibut)
4 cups cooked linguine

Steps:

  • Heat the butter or olive oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook until it's tender.
  • Stir in the soup, milk and tomatoes. Heat to a boil. Add the fish to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork.
  • Spoon over hot linguine.

Nutrition Facts : Calories 477, Fat 10.9, SaturatedFat 4, Cholesterol 74.2, Sodium 669.4, Carbohydrate 55.8, Fiber 3.9, Sugar 5, Protein 37.3

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