Baked fish with tomato-orange confit

Yield: 6 Servings

Measure Ingredient
4 \N Sun-dried tomatoes -- (not
\N \N In oil)
1 tablespoon Olive oil
½ cup Onion -- minced
1 \N Clove garlic -- peeled and
\N \N Minced
2 larges Tomatoes -- peeled, seeded
\N \N And
2 tablespoons Orange peel -- grated
2 tablespoons Orange juice
2 tablespoons Lime juice
½ teaspoon Dried tarragon -- crushed
\N pinch Cayenne pepper
½ teaspoon Fennel seeds -- crushed
2 \N Oranges -- peeled and
\N \N Sectioned
1 tablespoon Unsalted butter
\N \N Ground black pepper -- to
\N \N Taste
1⅔ pounds Fish fillets
1 teaspoon Olive oil
\N \N Cut into cubes


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

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