MEDITERRANEAN FISH WITH TOMATO AND OLIVE TAPENADE
Give your fish a Mediterranean makeover with this tapenade topped beauty. So gourmet, yet so easy!
Provided by GypsyPlate
Categories Main Courses
Time 30m
Number Of Ingredients 16
Steps:
- Start by finely chopping olives, capers, roasted red peppers and garlic. Halve the cherry tomatoes. Finely chop fresh herbs.
- Heat all of olive oil, except for 2-3 tablespoons, in a pan over medium heat. Add in cherry tomato halves and garlic and give it a good stir. Cook till the garlic starts getting aromatic, about two minutes. Stir in chopped roasted bell peppers and cook for 1-2 minutes. Mix in the chopped herbs. Give it a mix. Add chopped olives and capers and cook for a couple more minutes. Stir in a splash of lemon juice and drizzle a little bit more olive oil.
- Season fish with paprika, fresh cracked pepper and salt on both sides. and then dust it lightly with flour on both sides.
- Heat the remaining oil in a skillet over medium high heat. Add fish and cook 10 minutes per inch thickness, turning halfway through.
- Plate the fish and top it generously with prepared tapenade. Garnish with some more fresh herbs and lemon wedges.
Nutrition Facts : Calories 951 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 70 grams fat, Fiber 8 grams fiber, Protein 64 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1521 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 56 grams unsaturated fat
SEA BASS/SNAPPER WITH SUN-DRIED TOMATOES
Make and share this Sea Bass/Snapper With Sun-Dried Tomatoes recipe from Food.com.
Provided by Oolala
Categories Bass
Time 48m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Puree sundried tomatoes and garlic.
- Reserve 2 tablespoons oil to brush on the fish.
- Line a 9" X 13" baking dish with lemon slices and place the fish on top of the lemons. Brush with reserved oil and the lemon juice mix from the baking dish.
- Spread the puree over the fish evenly.
- Sprinkle with rosemary, salt and pepper.
- Marinate for 30 minutes, up to 1 day.
- Bake uncovered at 375 degrees F., until the fish is opaque, about 10-14 minutes for 1-1 1/2 inch thick fish filets.
Nutrition Facts : Calories 249.3, Fat 5.7, SaturatedFat 1.3, Cholesterol 93.2, Sodium 175, Carbohydrate 8.1, Fiber 3.1, Protein 43
FISH WITH TOMATOES, OLIVES AND CAPERS
Steps:
- In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
- Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
ROASTED BLACK SEA BASS WITH TOMATO AND OLIVE SALAD
Provided by Ruth Cousineau
Categories Olive Tomato Roast Quick & Easy Dinner Bass Healthy Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make salad:
- Mince and mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.
- Roast fish:
- Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
- Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out. Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish. Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
- Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.
BLACK SEA BASS WITH TAPENADE
Provided by Bryan Miller
Categories dinner, weekday, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Place the garlic in a medium casserole with a lid. Season with salt and pepper. Drizzle with 1 tablespoon of the olive oil. Cover and roast for 45 minutes to 1 hour, until soft. Set aside.
- Peel the potatoes, and slice into 1/8-inch-thick rounds. Heat 3 tablespoons of the olive oil in a large casserole or saute pan with a lid. Add the potatoes, and season with salt and pepper. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. Add the onions, cover, and cook for 5 minutes.
- Once the garlic is done, raise the oven temperature to 450 degrees.
- Remove the potato-onion mixture from the heat, and pour in the remaining 1/4 cup olive oil. Add rosemary and thyme sprigs, and cover with the fish fillets. Season with salt and pepper, and scatter the roasted garlic, lemon slices and tomatoes over the fish.
- Place the uncovered casserole over high heat. When the potatoes begin to sizzle, add the wine. Reduce the heat, and simmer for 2 minutes. Pour in the fish stock, and cover. Bring to a boil. Then place the casserole in the hot oven, and roast until fish is done, about 8 minutes.
- Meanwhile, toast the slices of baguette and rub them with olive oil.
- Use one or two large spatulas to transfer the fish and vegetables to a serving platter, discarding the rosemary and thyme. Pour sauce over the fish, and sprinkle with parsley.
- Serve garnished with croutons topped with tapenade.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 32 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1534 milligrams, Sugar 6 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love