Baked Fish With Tomato-Orange Confit

* Exported from MasterCook *

BAKED FISH WITH TOMATO-ORANGE CONFIT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish And
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Sun-dried tomatoes -- (not
In oil)
1 tb Olive oil
1/2 c Onion -- minced
1 Clove garlic -- peeled and
Minced
2 lg Tomatoes -- peeled, seeded
And
-
2 tb Orange peel -- grated
2 tb Orange juice
2 tb Lime juice
1/2 ts Dried tarragon -- crushed
pn Cayenne pepper
1/2 ts Fennel seeds -- crushed
2 Oranges -- peeled and
Sectioned
1 tb Unsalted butter
Ground black pepper -- to
Taste
1 2/3 lb Fish fillets
1 t Olive oil
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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