Wine Baked Yellow Perch With Onions Tomatoes And Mushrooms Recipes

WINE-BAKED YELLOW PERCH WITH ONIONS, TOMATOES AND MUSHROOMS

Steps:

• First, you'll need to blanch the tomatoes in order to remove the skins. To do so first bring a medium-sized pan of water to a boil.
• Fill a large bowl half full with ice water and place it in the sink.
• Meanwhile, cut an x in the skin in the bottom of each tomato, being careful not to cut into the flesh.
• Add the tomatoes a few at a time to the boiling water, cooking only 60-90 minutes, or until the skin begins to curl where you've cut the X.
• Remove them from the boiling water with a slotted spoon and immerse them into the ice water immediately.
• Repeat this process until all of the tomatoes have been blanched.
• When they are cool enough to handle peel and dispose of the skin.
• Core and cut the tomatoes into 1-inch cubes; set aside.
• Peel and coarsely chop the onions; set aside.
• Clean and coarsely chop the mushrooms, set aside.
• Preheat the oven to 350°F.
• Gently rub both sides of the fish with salt and pepper; set aside.
• In a large skillet, heat the olive oil over medium-high heat.
• Add the onions and sauté, stirring frequently, for 8 to 10 minutes until the onions begin to color.
• Spoon the onions evenly over the bottom of a baking pan large enough to hold the filets in a single layer.
• Place the fish over the onions, scatter the tomatoes and mushrooms over the fish, then pour the wine over all.
• Bake, basting occasionally, for 15 to 20 minutes until a skewer inserted in the thickest part of the fish meets with no resistance.
• Serve some of the vegetables and pan juices with each portion; sprinkle with parsley.

GREEK BAKED OCEAN PERCH

Steps:

• In a skillet cook onion in oil over moderately low heat, stirring, until it is softened. Add garlic and cook, stirring, 1 minute.
• Add wine and boil the mixture until almost all the liquid is evaporated. Add the thyme, oregano and tomatoes with reserved liquid, bring mixture to a boil, and cook it over moderate heat, stirring occasionally, 5 minutes, or until it is thickened slightly.
• Spread half the sauce in the bottom of a gratin dish just large enough to hold the fish in one layer.
• Top it with the perch, skin sides down and spread remaining sauce over perch.
• Sprinkle olives and Feta evenly over the sauce and bake 15 to 20 minutes at 400 degrees F. or until fish just flakes when tested with a fork.

BAKED ZITI WITH MUSHROOMS, PEPPERS, AND PARMESAN

Steps:

• Chop yellow bell peppers and onion and mince garlic. In a 3- to 4-quart heavy saucepan cook yellow peppers, onion, and garlic in 1 tablespoon oil, covered, over moderately low heat, stirring occasionally, until peppers are soft, about 30 minutes. Stir in cream. In a blender puree mixture in batches (use caution when blending hot liquids), transferring to a large bowl, and season with salt and pepper. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before proceeding.)
• Thinly slice mushrooms lengthwise and cut red and orange bell peppers into 1/4-inch-wide strips. In a deep large heavy skillet cook mushrooms and peppers in remaining 2 tablespoons oil over moderately high heat, stirring occasionally, until peppers are softened and most of liquid is evaporated, about 8 minutes, and season with salt and pepper.
• Preheat oven to 375°F.
• Fill a 6- to 7-quart kettle three fourths full with salted water and bring to a boil. Stir in ziti and cook until just tender, about 10 minutes. Reserve 1 cup pasta cooking water and drain ziti well in a colander. Rinse ziti and drain well. Thinly slice scallion greens. Into sauce stir ziti, mushroom mixture, scallion greens, 1 1/2 cups Parmesan, reserved cooking water, and salt and pepper to taste. Spoon mixture into a 3-quart shallow baking dish and sprinkle with remaining 1/2 cup Parmesan.
• Bake ziti in middle of oven until hot and pasta begins to brown, about 20 minutes.

BAKED MUSHROOMS WITH THYME AND WHITE WINE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper.
• Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally.

FRENCH STYLE ROASTED PERCH WITH FENNEL, TOMATOES AND WINE

Steps:

• Pre-heat oven to 250C/495F/Gas 9.
• Grease an attractive oven to table roasting dish or tray with a little of the olive oil. About 12" x 9" in size.
• Wash and pat the fillets of perch dry - set to one side.
• Place all the prepared vegetables, dill & coriander seeds into the tray/dish and pour on the remaining olive oil; mix well and season with salt & pepper.
• Roast for 30 - 45 minutes on the top shelf, until the vegetables are charred and nearly soft.
• Remove the vegetables carefully from the oven and turn the temperature down to 180C/375F/Gas 5.
• Place the fillets of perch on top of the vegetables.
• Pour the glass or cup of wine over the top of the fish & gently cover the fish fillets with some of the vegetables, so they do not dry out during cooking.
• Sprinkle the fennel seeds over the top and place 6 slices of lemon on top - to be cooked with the fish and vegetables.
• Return the fish and vegetable dish to the oven and cook for a further 15 - 20 minutes or until the fish is cooked and opaque white in colour.
• Sprinkle some chopped fennel fronds on top and serve with a wedge of lemon, seasonal vegetables and wild rice.