Oven Baked Fish With Roasted Tomato Slices Recipes

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

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.

OVEN BAKED FISH WITH ROASTED TOMATO SLICES

Steps:

• Preheat oven to 200C.
• Season the fish fillets with the salt and pepper (and cumin and green chilli) and set aside.
• Put the tomatoes, onions orange zest, oil, garlic and thyme in a baking dish and bake.
• until the veges begin to brown around the edges for around 25 mins or so.
• Then place the fillets in the middle of the vegetables which are softened with the cooking and bake for around 15 mins more or till the fish is cooked.
• Garnish with the basil juliennes and serve hot.

WHOLE ROASTED FISH WITH SLICED POTATOES, OLIVES AND HERBS

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives and red pepper; drizzle generously with olive oil and season with salt. Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish. Roast in the oven for 20 minutes. Remove and reserve.
• Make 3 diagonal slices about 1/2 inch deep on each side of the fish. Season the outside and inside with olive oil and salt. Place the lemon slices, bay leaves, whole oregano sprigs, parsley and the remaining smashed garlic inside the body cavity of the fish.
• Pour the wine over the potatoes, lay the fish on top and toss the whole thing in the oven for 35 to 40 minutes, or until the eyeballs pop out.
• Remove the skin and bones and serve the fish over the potatoes.

BAKED FISH WITH TOMATO-OLIVE SAUCE

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.

BAKED FISH WITH TOMATOES AND OLIVES

Steps:

• Preheat oven to 450 degrees. In a small ovenproof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.
• In a small bowl, stir together mayonnaise, Parmesan, and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayonnaise mixture on top.
• Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes.

ROASTED FISH AND TOMATOES

Steps:

• Preheat the oven to 425°F. In a bowl, combine the olive oil, garlic, Mutti® Cherry Tomatoes, and olives. Spread a thin layer of the mixture in the bottom of an ovenproof skillet or baking dish large enough to hold the fillets in a single layer. Season the fillets with salt and pepper. Place the fillets in the dish. Spoon the remaining tomato mixture around the fillets. Bake the fillets until just opaque, about 12 minutes. Garnish with the fresh oregano leaves.

ELEGANT BAKED FISH WITH TOMATO AND LEMON

Steps:

• Preheat oven to 500 degrees.
• Slice lemon and tomato into thin slices.
• Lay fillets in a single layer in a baking dish.
• Bake for 3 to 5 minutes, until they start to draw up and turn white.
• Remove from oven.
• Alternate slices of lemon and tomato on fish.
• Sprinkle with thyme and wine (if using).
• Bake 3 to 5 minutes more, or longer, until fish flakes with a fork.

BAKED TOMATO SLICES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
• Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
• Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

BAKED FLOUNDER WITH ROASTED TOMATOES

Steps:

• Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, 1/4 teaspoon tarragon, sugar, salt, and pepper; toss to coat. Arrange tomatoes cut side up. Roast on lower rack until tender, 20 to 25 minutes. (Keep oven on for fish.)
• Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.
• Line a rimmed baking sheet with aluminum foil and brush with oil. In a food processor, place bread, a pinch each salt and pepper, and remaining tablespoon oil; pulse until fine crumbs form.
• Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.

ROASTED FISH WITH SPICE BUTTER AND TOMATOES

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.