Baked Fish with Quick Tomato Confit Recipe

Name: Baked Fish with Quick Tomato Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each sundried tomatoes; 1 tablespoon olive oil; 1/2 cup onions minced; 1 clove garlic peeled, minced; 2 large tomatoes peeled, seeded; 2 tablespoons orange zest grated; 2 tablespoons orange juice; 2 tablespoons lime juice; 1/2 teaspoon tarragon leaves crushed; 1 pinch cayenne pepper; 1/2 teaspoon fennel seeds crushed; 2 each oranges peeled, sectioned; 1 tablespoon butter, unsalted; 123 pounds fish fillets; 1 teaspoon olive oil

Servings: persons

4 each sundried tomatoes
1 tablespoon olive oil
1/2 cup onions minced
1 clove garlic peeled, minced
2 large tomatoes peeled, seeded
2 tablespoons orange zest grated
2 tablespoons orange juice
2 tablespoons lime juice
1/2 teaspoon tarragon leaves crushed
1 pinch cayenne pepper
1/2 teaspoon fennel seeds crushed
2 each oranges peeled, sectioned
1 tablespoon butter, unsalted
123 pounds fish fillets
1 teaspoon olive oil

1
Cover the dried tomatoes with boiling water and let sit until softened, about 20 minutes.
2
Drain and chop.
3
In a medium pan heat 1 tablespoon.
4
olive oil over medium heat.
5
Add the onion and garlic; saute 10 minutes.
6
Stir in the dried and fresh tomatoes, orange peel, orange and lime juices, tarragon, cayenne and fennel seeds.
7
Cook over medium heat 10 minutes.
8
Stir in the orange sections, butter, pepper.
9
Keep warm.
10
Place fish on a rack in a baking pan or use a broiling pan.
11
Brush with 1 teaspoon olive oil and bake in a preheated 450F (230C).
12
oven 12 minutes per inch of thickness.
13
Serve with confit on top.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 each sundried tomatoes, 1 tablespoon olive oil, 1/2 cup onions minced, 1 clove garlic peeled, minced, and more.

Yes, Baked Fish with Quick Tomato Confit falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Fish with Quick Tomato Confit

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