Baked Fish With Tomato-Orange Confit Recipe

Baked Fish With Tomato-Orange Confit Recipe

Ingredients:

1/2 c of onion; minced
1/2 tsp of seeds (fennel); crushed
4 pcs of tomatoes (sun-dried, not in oil)
2 Tbsps of peel (orange); grated
1 Tbsp of oil (olive)
2 pcs of tomatoes (large); seeded, peeled & chopped
1 pc of garlic clove; peeled & minced
1/2 tsp of tarragon (dried); crushed
2 Tbsps of OJ
2 Tbsps of juice (lime)
2 pcs of orange; peeled & secioned
1 Tbsp of butter (unsalted)
Black pepper; ground to taste
Pinch of pepper (cayenne)
1 & 2/3 lbs of fish fillets; sliced in cubes
1 tsp of oil (olive)

Instructions:

Soak tomatoes in water (boiling) for 20 mins ’til softened. Drain then chop.

On medium fire, put oil (olive 1 Tbsp) in pan (medium). Saute garlic and onion (10 mins) then add tomatoes (dried and fresh), peel, lime and orange juices, fennel, cayenne as well as tarragon. Cook for 10 mins. Add pepper, butter and oranges. Keep mixture warm.

Arrange fillets in baking (on rack) or pan for broiling. Graze with oil (olive, 1 tsp) then bake inside preheated oven (450 degrees F) for 12 mins. Put confit atop. Makes 6 serving portions.

>> Baked Fish With Tomato-Orange Confit Recipe