Lemony Fish And Tomatoes Recipes

Steps:

• Preheat oven to 500 degrees.
• Slice lemon and tomato into thin slices.
• Lay fillets in a single layer in a baking dish.
• Bake for 3 to 5 minutes, until they start to draw up and turn white.
• Remove from oven.
• Alternate slices of lemon and tomato on fish.
• Sprinkle with thyme and wine (if using).
• Bake 3 to 5 minutes more, or longer, until fish flakes with a fork.

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.

Steps:

• Take a small nonstick skillet heated to meddium high heat and coat with cooking spray. Add lemon, 1 tbls. water, 1/2 teaspoons oil, and sugar and cook 3 minutes or until water evaporates and mixture just begins to brown, stirring frequently. Set aside.
• Put remaining 2 1/2 tsps. oil in a small microwave safe bowl. Microwave at High for 10 seconds, just until oil is heated. Add saffron and let stand 10 minutes.
• Combine lemon mixture, saffron mixture, chopped parsley, cilantro, salt, paprika, cumin, black pepper, olives, and garlic cloves in a large zip lock plastic bag. Add fish to bag and seal. Marinate in refrigerator 30 minutes, turning occasionally.
• Preheat oven to 400*F.
• Saute the onions in the 1 tbls. olive oil for a few minutes to bring out the flavor.
• Layer 1 cup of the onion slices and 2 cups tomatoes on the bottom of a 13"x9" baking dish coated with cooking spray. Take the fish out of bag, reserving marinade. Top tomato with fish; pour remaining marinade from bag over fish. Cover with remaining 2 cups tomatoes and remaining 1 cup onion. Cover with foil. Bake at 400*F. for 40 minutes or until fish flakes easily when tested with a fork. Remove from oven.
• Move fish and vegetables to a serving platter. Drizzle remaining liquid over fish.
• Garnish with cilantro leaves, if desired. Serve immediately. Enjoy!
• Makes 4 servings.