MEDITERRANEAN FISH WITH TOMATO AND OLIVE TAPENADE
Give your fish a Mediterranean makeover with this tapenade topped beauty. So gourmet, yet so easy!
Provided by GypsyPlate
Categories Main Courses
Time 30m
Number Of Ingredients 16
Steps:
- Start by finely chopping olives, capers, roasted red peppers and garlic. Halve the cherry tomatoes. Finely chop fresh herbs.
- Heat all of olive oil, except for 2-3 tablespoons, in a pan over medium heat. Add in cherry tomato halves and garlic and give it a good stir. Cook till the garlic starts getting aromatic, about two minutes. Stir in chopped roasted bell peppers and cook for 1-2 minutes. Mix in the chopped herbs. Give it a mix. Add chopped olives and capers and cook for a couple more minutes. Stir in a splash of lemon juice and drizzle a little bit more olive oil.
- Season fish with paprika, fresh cracked pepper and salt on both sides. and then dust it lightly with flour on both sides.
- Heat the remaining oil in a skillet over medium high heat. Add fish and cook 10 minutes per inch thickness, turning halfway through.
- Plate the fish and top it generously with prepared tapenade. Garnish with some more fresh herbs and lemon wedges.
Nutrition Facts : Calories 951 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 70 grams fat, Fiber 8 grams fiber, Protein 64 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1521 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 56 grams unsaturated fat
HALIBUT WITH OVEN-ROASTED TOMATOES, BASIL AND TAPENADE RECIPE
Try this healthy oven-roasted halibut recipe with gently infused Mediterranean flavours. Its the perfect summer option for a hearty lunch or dinner.
Provided by GoodtoKnow
Categories Dinner
Time 1h5m
Yield Serves: 2
Number Of Ingredients 7
Steps:
- Set the oven to Gas Mark 3 or 160°C.
- Put the cherry tomatoes in a roasting tray, drizzle over 1 tbsp of the oil and season. Bake in the oven for 35 mins.
- Increase the oven temperature to Gas Mark 6 or 200°C.
- Season the halibut steaks and place in the tray with the cherry tomatoes. Scatter the garlic over the tomatoes and drizzle the fish with the remaining oil.
- Bake the fish for 15-20 mins, until cooked through.
- Serve with the tapenade and basil leaves.
Nutrition Facts : @context https, Calories 220 Kcal, Fat 18 g, SaturatedFat 2.5 g
ROASTED FISH
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 500 degrees F.
- Begin by preparing the vegetable base for the fish. Heat 1/3 cup of olive oil in a large saucepan over medium heat. Add the eggplant, season with salt and pepper and cook for 10 minutes until just tender. Set aside on a platter. Add the zucchini to the pan and cook in the same way until just tender and remove to the platter with the eggplant. Add to the pan, smashed anchovies, onion, garlic and fennel. Cook for 5 to 7 minutes until caramelized then add tomatoes and tomato paste and cook for a further 5 minutes until wilted. Season with salt and pepper and add the red pepper flakes. Combine all the vegetables together in a large roasting pan.
- Now prepare the fish. Get your fishmonger to prepare the tail piece of your fish so it is cleaned and boned, and ready to go when you get home. Begin by vertically scoring the fish in 4 places, skin side up so the cuts pierce the skin and reveal the flesh. Prepare the basil compound butter by chopping half of the basil and mixing it with the room temperature butter until well combined. Season with salt and pepper.
- Season the piece of fish with salt and pepper and smear the top of the fish with basil butter then take the whole fish and transfer to the roasting tray and place on top of the bed of vegetables.
- Sprinkle the buttered fish with the bread crumb mixture.
- Place in hot oven and roast for 12 to 15 minutes for medium rare, then finish under the broiler for 2 minutes to crisp the skin. Do not over cook, otherwise the fish will be dry.
- To serve, portion the fish along the score marks, serve with a scoop of the vegetables.
- Put bread, herbs, garlic and 1/3 cup of olive oil in a food processor and pulse until you have the texture of coarse bread crumbs. They should be a vibrant green from the olive oil and the herbs. Season well with salt and pepper and toast over medium heat in a large saute pan until crispy.
SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE
Steps:
- Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
- Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
- Transfer fish to plates. Top with spoonful of tapenade and serve.
FAST BAKED FISH
We always have a good supply of fresh fish, so I make fish recipes often. This recipe is my favorite because it is moist, tender and flavorful. -Judie Anglen, Riverton, Wyoming
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Sprinkle with seasoned salt, pepper and paprika if desired. Drizzle with butter. , Cover and bake until fish just begins to flake easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 270 calories, Fat 17g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 540mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
BAKED FISH
Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It's just enough time to cook the flesh through so that it's opaque, but not so much that it flakes. The only hitch comes with fillets that are uneven. Use your judgment but err on the side of less is more. You can always put any undercooked parts back in the oven, but you can't undo overdone. Serve these as is in their purist form, or add your favorite sauce on the side. A pesto, aioli or vinaigrette would work well.
Provided by Melissa Clark
Categories easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Measure fish fillets at the thickest part. Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you've left the skin on.
- Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake. Serve with lemon wedges, drizzled with more good olive oil.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 0 grams
TAPENADE WITH SUN-DRIED TOMATOES
Provided by Davina Besford
Categories Condiment/Spread Sauce Olive Tomato Sauté Low Carb Summer Bon Appétit Australia
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Heat oil in a heavy large skillet over low heat. Add onions, sauté until dark brown, occasionally scraping up brown bits, about 30 minutes Transfer onions to processor. Add tomatoes and olive. Using on/off turns, process until chunky paste forms (do not puree). Season with pepper. Cool. (Can be made one week ahead. Cover; chill. Bring to room temperature before using.)
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