PAN-ROASTED FISH WITH MEDITERRANEAN TOMATO SAUCE RECIPE - (4.3/5)
Provided by á-41035
Number Of Ingredients 14
Steps:
- 1. Heat olive oil and butter in a medium skillet over medium-high heat. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in capers, Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; keep warm. 2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness. Serve fish with the sauce. OCTOBER 2011 Nutritional Information Calories 282
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
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
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.
COD & MEDITERRANEAN TOMATO SAUCE
Really great recipe to liven up cod, especially good to encourage recalcitrant fish eaters.
Provided by JaneRees
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Roughly chop the onion, carrot, celery and garlic.
- Pour half of the olive oil into a pan, heat and then add the chopped vegetables. Sweat the vegetables without colouring them until softened.
- Add the chopped tomatoes, basil leaves, passata, sugar and chilli flakes and pepper. Give good stir and then allow to simmer and reduce for at least 30 minutes. If a smoother sauce is required, this is the time to use a hand held blender (or similar) to get rid of any lumps.
- Mix the flour and seasoning in a shallow bowl and then dredge cod loins in the flour and set aside ready to fry.
- Heat the remaining oil in a frying pan and then gently place the floured cod loins into the pan and cook, turn the cod carefully and continue to fry until the cod has cooked through. Do not be tempted to cook the fish for too long or else it will dry out.
- Serve the cod with the sauce. A good accompaniment to this is gnocchi. Also, can add a handful of black olives to the tomato sauce to give it some extra zing.
ONE-PAN MEDITERRANEAN ROASTED FISH DINNER
Full of Mediterranean flavors and aromas, our no-fuss roasted fish dinner is ready in only 40 minutes. Use your favorite fish or shellfish to create the perfect one-pan dish.
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Drizzle 15x10-inch pan with sides or large shallow roasting pan with 1 tablespoon olive oil.
- Arrange artichoke hearts, tomatoes, olives, bell pepper, garlic and fennel seed in pan. Arrange fish over vegetables. Top with capers, orange peel, orange juice, salt and pepper.
- Bake 30 minutes or until vegetables are tender and fish flakes easily with fork.
- If desired, serve with rice, pasta or potatoes, green salad and/or crusty bread.
Nutrition Facts : ServingSize 1 Serving
FISH AND TOMATO SAUCE
My own take on a traditional Spanish recipe which uses things I usually have in the cupboard.
Provided by mariesplanet
Time 17m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cut up the cod into chunks and pat dry with kitchen paper. Coat with the flour.
- Heat oil in a pan and brown the fish, set aside.
- Use the same pan to saute onion, garlic and vegetables until the onion is translucent. Add tomato sauce and herbs. Simmer for 5 mins.
- Put fish back into the pan and reduce the heat. Simmer for another 5 mins then serve with mash potato, roast potatoes or rice.
MEDITERRANEAN TOMATO FISH SAUCE
I got this recipe out of a wonderful cookbook for Mediterranean cooking, and this is the modification.
Provided by lechaim
Categories Sauces
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Sauté the chopped garlic cloves in 3 tbsp of oil, in a pot, then add the whole can of crushed tomatoes when done. Let simmer over low heat until the mixture looks like soup.
- In a different sauce pan, sauté the chopped onion, almonds and raisins in the remaining oil, over medium-high heat.
- Serve over fish fillet baked in lemon, butter or oil, pepper and salt.
Nutrition Facts : Calories 261.5, Fat 25, SaturatedFat 3.2, Sodium 212.7, Carbohydrate 9.1, Fiber 2.4, Sugar 4.2, Protein 2.8
BROWNED AND BRAISED FISH IN TOMATO SAUCE
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put half the oil in a deep skillet wide enough to accommodate the fish. Turn heat to medium high. Sprinkle fish with salt and pepper, and dredge skin side in flour. When oil is hot (a pinch of flour will sizzle), put fish in pan skin side down and cook, adjusting heat as necessary so fish browns but does not burn. Cook without turning 5 to 10 minutes, until bottom of fish is nicely browned. Turn off heat, and carefully remove fish to a platter, browned side up.
- Let pan cool a few moments, and wipe it out with paper towels. Add the remaining oil and the onion, garlic and pepper; cook together over medium-high heat, stirring occasionally, until softened, about 10 minutes. Add tomatoes and, if you are using them, capers. Cook, stirring occasionally, until tomatoes break up, 5 to 10 minutes; adjust heat so mixture bubbles steadily but not violently.
- Return fish to pan skin side up, and cook just until fish is tender. Garnish, and serve fish with sauce.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 485 milligrams, Sugar 3 grams
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PAN-ROASTED FISH WITH MEDITERRANEAN TOMATO SAUCE
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- Heat olive oil and butter in a medium skillet over medium-high heat. Add chopped tomato to pan; cook 6 minutes, stirring frequently. Stir in capers, Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; keep warm.
- Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Add fish to pan; cook 3 minutes. Turn fish over; cook 3 minutes or until desired degree of done-ness. Serve fish topped with Mediterranean sauce.
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