Oven Dried Tomato Ragout For Fish Or Shellfish Recipes

OVEN-DRIED-TOMATO RAGOUT FOR FISH OR SHELLFISH

Steps:

• Preheat the oven to 200 degrees. Brush the tomatoes lightly with 1 teaspoon of oil. Place skin side down on a large baking sheet. Sprinkle with 1/2 teaspoon of salt and pepper to taste. Bake until the tomatoes shrink to 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy. When cool enough to handle, coarsely chop.
• Heat 1 teaspoon of oil in a medium skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring occasionally, until soft, about 10 minutes. Stir in the tomatoes, lemon juice, wine, 1 teaspoon of salt and pepper to taste and cook for 5 minutes. Stir in the parsley and serve the ragout as a bed for sauteed scallops or for a full-bodied fish like tuna or swordfish.

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.

COD FILLET WITH ROASTED VEGETABLE RAGOUT

Steps:

• Preheat oven to 500°F.
• Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
• While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about
• 5 minutes.
• Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.
• Serves 4.