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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Baked Fish with Quick Tomato Confit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions