Roasted Fish Topped With Sun Dried Tomato Tapenade Recipes
BAKED COD WITH TOMATO-OLIVE TAPENADE
Make and share this Baked Cod With Tomato-Olive Tapenade recipe from Food.com.
Provided by June Langton
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees.
- Coat baking sheet with cooking spray.Rubb Cod with 2 tsps oil.Sprinkle with pepper. Place on baking sheet. Bake 15 to 20 mins or until fish flakes with a fork.Meanwhile heat remaining oil in small skillet on medium heat.Add shallot and cook stirring until softened.Add tomatoes and cook stirring about 2 mins,Add olives and capers and cook 30 second more. Stir in oregano and vinegar and remove from heat. Spoon over cod and serve.
Nutrition Facts : Calories 144.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 48.9, Sodium 189.6, Carbohydrate 3.2, Fiber 1.1, Sugar 1.2, Protein 20.8
WHOLE BAKED FISH WITH SUN-DRIED TOMATOES
Make and share this Whole Baked Fish With Sun-Dried Tomatoes recipe from Food.com.
Provided by hectorthebat
Categories < 60 Mins
Time 59m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 220C/Gas 200C/Gas 7. Put the sliced onion, pepper and new potatoes on a large baking tray and drizzle with 1tsp of the oil. Season with a little salt and lots of freshly ground black pepper. Toss the veg together well and spread them out on the tray. Bake in the oven for 20 minutes or until the vegetables are lightly browned and beginning to soften.
- While the vegetables are cooking, make the stuffing for the fish. Put the ciabatta pieces in a large non-stick frying pan and place it over a medium heat. Cook for 4-5 minutes, turning regularly until the chunks of bread are lightly toasted.
- Cut the sun-dried tomatoes into thin strips and finely slice the garlic. Add the pine nuts, garlic and tomatoes to the frying pan and toss together over a low heat for 2 minutes more until the nuts are lightly toasted. Remove the pan from the heat and leave to cool for a few minutes. Add the parsley and basil leaves and toss together.
- Working carefully, as some sea bass fins are very spiky, slash the fish diagonally with a knife 4 times down each side. Sprinkle with half the lemon juice, making sure plenty goes into each cut and season with black pepper. Take the tray with the vegetables out of the oven and turn them with a spatula. Push the veg into a heap down the centre of the tin and place the fish on top.
- Open the fish and spoon the bread, tomato and herb filling inside. Don't worry if a few pieces fall on to the tray, but try to keep them close to the fish or they could burn. And remember that the backing tray will be hot, so watch your fingers. Close the fish and drizzle with the remaining lemon juice and the rest of the oil.
- Bake for 20-25 minutes or until the fish is just cooked and the filling is hot. Check by sliding a knife into the thickest part of the fish and peering inside - the fish should look white and a little flaky rather than translucent. Serve right away - nothing else needed.
Nutrition Facts : Calories 233.6, Fat 10.4, SaturatedFat 1.1, Sodium 135.4, Carbohydrate 33.1, Fiber 4.7, Sugar 5.7, Protein 5.3
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