BAKED HADDOCK WITH SPINACH AND TOMATOES
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
- Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
- Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
- Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
- While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.
Nutrition Facts : Calories 183.4 calories, Carbohydrate 9.2 g, Cholesterol 75.8 mg, Fat 5.4 g, Fiber 3.9 g, Protein 25.8 g, SaturatedFat 2.7 g, Sodium 466 mg, Sugar 3.1 g
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.
SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL
Cherry tomatoes take less than 10 minutes to prepare.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Tomatoes
Yield 8
Number Of Ingredients 5
Steps:
- Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.7 g, Fat 3.6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 6.9 mg
TOMATO BAKED HADDOCK
This is one of my husband's favorite fish dishes, so I usually prepare this simple recipe at least one per month.-Diana MacDonald, Westville, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a nonstick skillet, saute the green pepper and onion in butter until tender. Stir in the flour until blended. Add tomatoes; cook and stir until thickened, about 3 minutes., Place the fillets, skin side down, in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper; top with tomato mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 204 calories, Fat 6g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 625mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
SAUTEED CHERRY TOMATO SAUCE
Another Sara Moulton recipe that will be made with some of the MANY cherry tomatoes that have come out of my garden!!
Provided by SkinnyMinnie
Categories Sauces
Time 40m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Puree the garlic in a food processor fitted with the chopping blade.
- Add onion and pulse 3-4 times, until finely chopped.
- Heat oil in a large skillet over high heat until hot.
- Reduce heat to medium and add the onion and garlic.
- Cook, stirring occasionally, until they are softened, about 5 minute.
- Meanwhile, place 1 pint of the cherry tomatoes in the food processor bowl and pulse 3-4 times, until coarsely chopped.
- Transfer to a bowl and repeat with the remaining 2 pints of tomatoes.
- Add the chopped tomatoes to the onion and simmer, stirring frequently, until they form a sauce, about 15-20 minute.
- Add salt and pepper to taste and serve with your favorite pasta or gnocchi.
Nutrition Facts : Calories 177.3, Fat 14, SaturatedFat 1.9, Sodium 13.3, Carbohydrate 12.8, Fiber 3.2, Sugar 7.1, Protein 2.6
HADDOCK IN CHARMOULA SAUCE
Steps:
- Prepare fish and vegetables:
- Preheat oven to 425°F.
- Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.
- Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until just tender, 6 to 8 minutes.
- Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.
- Make charmoula sauce:
- Purée all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.
- Bake fish and vegetables:
- Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.
SKILLET HADDOCK IN CHERRY-TOMATO SAUCE
Number Of Ingredients 10
Steps:
- Sprinkle the fish all over with salt and pepper
- Make a tiny slash in each tomato and return to a bowl
- In a large deep Lizzie skillet or dutch oven over medium-hish heat, heat 2 TBL olive oil. Add the cherry tomatoes , garlic, dash salt, black pepper to taste and small pinch red pepper flakes.Cook, shaking the pan ofte, for 6 minutes until tomatoes start to collapse.
- Move the tomatoes aside to make space for the fish. Add the remaining one TBL oil to empty spaces and add the fish, skinned side up to the pan, moving tomatoes as needed.
- Turn heat down to medium. Cook fish without disturbing for 5 minutes. DO NOT TURN.
- Pour the water into the pan at the edges.
- Cover the pan and continue to cook for 5 minutes or until the fish is cooked through.
- Transfer the fish to each of the four plates.
- Add the olives, capers, parsley, and 1 TBL oregano to the tomatoes and stir well.
- Taste for seasoning and add more alt, black pepper or red pepper flakes as you like.
- Sprinke with rest of fresh oregano.
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- Whisk the flour, 1/4 teaspoon salt and cayenne in a shallow dish. Dredge the fillets in the flour to lightly coat on all sides, shake off the excess and put them on a small sheet pan.
- Heat the oil in a 12-inch skillet over medium-high heat. Cook until lightly browned, about 3 minutes per side. Set aside onto dinner plates and keep in a warm place.
- Add the butter to the pan and swirl the pan until the butter turns nutmeg colored and smells nutty, about 3 minutes.
- Remove the pan from the heat and add the lemon juice, which will cause it to foam. Season with the remaining 1/4 teaspoon salt. Pour a portion of the brown butter over each cod fillet and serve immediately.
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