Baked fish with tomato-orange confit
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Sun-dried tomatoes -- (not | |
| In oil) | ||
| 1 | tablespoon | Olive oil |
| ½ | cup | Onion -- minced |
| 1 | Clove garlic -- peeled and | |
| Minced | ||
| 2 | larges | Tomatoes -- peeled, seeded |
| And | ||
| 2 | tablespoons | Orange peel -- grated |
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | Lime juice |
| ½ | teaspoon | Dried tarragon -- crushed |
| pinch | Cayenne pepper | |
| ½ | teaspoon | Fennel seeds -- crushed |
| 2 | Oranges -- peeled and | |
| Sectioned | ||
| 1 | tablespoon | Unsalted butter |
| Ground black pepper -- to | ||
| Taste | ||
| 1⅔ | pounds | Fish fillets |
| 1 | teaspoon | Olive oil |
| Cut into cubes | ||
Directions
-
Cover the dried tomatoes with boiling water and let sit until softened, about 20 minutes. Drain and chop. In a medium pan heat 1 tbsp. olive oil over medium heat. Add the onion and garlic; saute 10 minutes. Stir in the dried and fresh tomatoes, orange peel, orange and lime juices, tarragon, cayenne and fennel seeds. Cook over medium heat 10 minutes. Stir in the orange sections, butter, pepper. Keep warm. Place fish on a rack in a baking pan or use a broiling pan.
Brush with 1 tsp. olive oil and bake in a preheated 450-degree oven 12 minutes per inch of thickness. Serve with confit on top.
Recipe By : Sarah Leah Chase