Baked Fish With Roasted Potatoes Tomatoes And Salmoriglio Sauce Recipes

Steps:

• 1. Turn on the oven to 400°F.
• 2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
• 3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
• 4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
• 5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.

Steps:

• Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
• Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
• Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.

Steps:

• Preheat your over to 400 degrees.
• Spray a baking dish with non-stick spray.
• Melt butter in a pan over medium heat.
• Add onion and pepper and saute until softened.
• Stir in flour, brown sugar, herbs, salt and pepper to taste, and combine well.
• Gradually stir in tomatoes with juice.
• Bring sauce to a boil.
• Keep stiring until sauce has slightly thickened.
• Place fish fillets in baking dish and top with the sauce.
• Place dish in oven and bake for 12-15 minutes or until fish is cooked through and flakes easily.

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.