Best Roasted Fish And Tomatoes Recipes

ROASTED FISH WITH SPICE BUTTER AND TOMATOES

Steps:

• Heat oven to 450 degrees. Place tomatoes on a rimmed baking sheet, sprinkle lightly with salt, and roast for 10 minutes as you prepare the fish.
• In a small bowl, stir together butter, garlic, zest, spice blend and a pinch of salt.
• Season fish lightly with salt. Pull pan from the oven, and nestle fillets among the cherry tomatoes. Pour spice butter over fish and tomatoes, tossing the tomatoes to coat them. Sprinkle scallions on top of everything.
• Roast until fish is flaky and cooked through, about 5 to 10 minutes, depending on the thickness of the fillets. Top with a squeeze of citrus juice and fresh herbs, and serve.

BAKED FISH WITH ROASTED POTATOES, TOMATOES, AND SALMORIGLIO SAUCE

Steps:

• 1. Preheat oven to 450. Combine potatoes, fennel, 2 tsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a 9 x 13 dish; toss gently to coat. Bake at 450 for 30 min. 2. Make the salmoriglio sauce. Combine all salmoriglio ingredients together and stir well with a whisk. 3. Heat 1 tsp. oil in skillet and add fennel seeds and garlic; saute for 1 min. Add 1/4 tsp. salt, 1/8 tsp. pepper, wine, 4 T parsley, orange rind, oregano, and tomatoes; bring to boil. Reduce heat and simmer for 8 min. 4. Sprinkle fillets with salt and pepper. Arrange filets over potato mixture, then spread tomato sauce over fillets. Bake at 450 for 20 min. or until fish flakes easily. 5. Sprinkle with 2 T parsley and serve with salmoriglio sauce.

ROASTED FISH AND TOMATOES

Steps:

• Preheat the oven to 425°F. In a bowl, combine the olive oil, garlic, Mutti® Cherry Tomatoes, and olives. Spread a thin layer of the mixture in the bottom of an ovenproof skillet or baking dish large enough to hold the fillets in a single layer. Season the fillets with salt and pepper. Place the fillets in the dish. Spoon the remaining tomato mixture around the fillets. Bake the fillets until just opaque, about 12 minutes. Garnish with the fresh oregano leaves.

BAKED FISH WITH ROASTED POTATOES, TOMATOES, AND SALMORIGLIO

Steps:

• RECIPE METHOD Preheat oven to 450 degrees F. Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450 degrees F. for 30 minutes. Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and garlic; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a boil. Reduce heat; simmer 8 minutes. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture; spread tomato mixture over fillets. Bake at 450 degrees F. for 20 minutes or until the fish flakes easily when tested with a fork. Sprinkle with 2 tablespoons parsley; garnish with lemon rind strips, if desired. Serve with Salmoriglio Sauce. FOR THE SALMORIGLIO SAUCE: Salmoriglio (sahl-moh-REE-lyee-o) is a pungent Italian sauce of olive oil, lemon, garlic, and oregano. Pass it around the table for drizzling over the fish. Freshness is key for this vibrant sauce, so make it as close to serving time as possible. Combine all ingredients, stirring well with a whisk. Yield: 1/4 cup (serving size: 2 teaspoons) 6 servings (serving size: 1 fillet, about 1 cup potato mixture, and 2 teaspoons salmoriglio sauce) Facts per Serving Calories: 379 Fat: 11g Carbohydrates: 34g Cholesterol: 70mg Sodium: 892mg Protein: 37g Fiber: 4g % Cal. from Fat: 26% % Cal. from Carbs: 36%

FISH BURGERS WITH AIOLI AND OVEN-ROASTED TOMATOES

Steps:

• 1. Make the fish burgers: In a large skillet, melt the butter over medium heat. Add the shallot and garlic and cook until tender, but do not let them color, about 2 minutes. Allow to cool and reserve. 2. In the bowl of a food processor, pulse on/off 12 oz of the fish (cut into medium pieces first) until it is the consistency of ground meat. Using a knife, cut the remaining 6 oz of fish into 1/2 inch pieces. Transfer fish to a large stainless bowl. 3. Add the cooled shallot and garlic mixture, the parsley, mayonnaise, both mustards, baking powder, beaten egg, salt, pepper, and lemon juice. Form a quarter-sized patty and sauté in a little oil until cooked; taste and adjust the seasonings (salt, pepper and lemon juice) as needed. Transfer the bowl to the refrigerator or freezer and allow to chill until cold to the touch. 4. Carefully form the mixture into six burger patties (it will be quite soft), dredge each burger in panko bread crumbs, evenly coating the entire burger. Store on a parchment paper-lined baking sheet, covered with plastic wrap, in the refrigerator until ready to cook. 5. To cook the burgers: Preheat the oven to 400 deg. F. In a large skillet over medium-high heat, heat the oil. When hot, add the burgers (in batches, if needed) and cook on the first side until it is golden brown, about 3 minutes. Carefully flip the burgers and finish cooking them in the oven, about 4 minutes. 6. In the meantime, toast the rolls. Place 1 Tbs aoili over the insides of each roll. Place each fish burger on the bottom half of a roll. Top each with shaved fennel and two pieces roasted tomato. Close the burger and slice in half on the bias, if desired. Oven-Roasted Tomatoes Preheat oven to 200 deg. F. Arrange the tomato wedges on a parchment-lined baking sheet. Season, drizzle with olive oil and sprinkle the thyme leaves over them. Bake until they've collapsed and flattened a bit and slightly colored, about 1 1/2 hours. Remove and let cool to room temperature.