ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
ROASTED FISH WITH SPICE BUTTER AND TOMATOES
You can use any savory spice blend in this easy dinner - anything from garam masala to za'atar, baharat or Chinese five spice. If you have a very fresh blend with loads of flavor, use just 1 teaspoon. But if your blend has been sitting in the cabinet since, well, you can't quite remember, feel free to use a bit more. Serve this with rice or crusty bread to catch all the spicy, buttery juices.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Place tomatoes on a rimmed baking sheet, sprinkle lightly with salt, and roast for 10 minutes as you prepare the fish.
- In a small bowl, stir together butter, garlic, zest, spice blend and a pinch of salt.
- Season fish lightly with salt. Pull pan from the oven, and nestle fillets among the cherry tomatoes. Pour spice butter over fish and tomatoes, tossing the tomatoes to coat them. Sprinkle scallions on top of everything.
- Roast until fish is flaky and cooked through, about 5 to 10 minutes, depending on the thickness of the fillets. Top with a squeeze of citrus juice and fresh herbs, and serve.
ROASTED FISH AND TOMATOES
Roasted Fish and Tomatoes
Provided by Mutti®
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F. In a bowl, combine the olive oil, garlic, Mutti® Cherry Tomatoes, and olives. Spread a thin layer of the mixture in the bottom of an ovenproof skillet or baking dish large enough to hold the fillets in a single layer. Season the fillets with salt and pepper. Place the fillets in the dish. Spoon the remaining tomato mixture around the fillets. Bake the fillets until just opaque, about 12 minutes. Garnish with the fresh oregano leaves.
More about "roasted fish with spice butter and tomatoes recipes"
EASY OVEN BAKED FISH WITH TOMATOES - BUDGET BYTES
From budgetbytes.com
Ratings 20Calories 174 per servingCategory Dinner, Main Course
- Preheat the oven to 400ºF. Drain the excess liquid from the can of diced tomatoes. Combine the diced tomatoes in a bowl with the garlic, olive oil, oregano, salt, some freshly cracked pepper (about 10 cranks of a pepper mill), and lemon juice.
- Spread about 1/3 of the tomato mixture in the bottom of a casserole dish big enough to fit all of your fillets without overlapping. Lay the fish fillets over the tomato mixture, then spoon the rest of the tomatoes over top, completely covering the fish.
- Bake the fish for about 15 minutes, or until the internal temperature reaches 145º and the fish easily flakes. Serve hot, with a sprinkle of chopped fresh parsley on top.
KETO ROASTED FISH WITH SPICY TOMATO GARLIC CONFIT
From heatherchristo.com
BUTTER AND TOMATO POACHED WHITE FISH RECIPE - SWEETPHI
From sweetphi.com
PAN-ROASTED FISH WITH MEDITERRANEAN TOMATO SAUCE RECIPE
From myrecipes.com
SPICE-RUBBED FISH WITH ROASTED CORN AND TOMATO SALAD
From healthyfood.com
ROASTED SALMON WITH LEMON GARLIC BUTTER SAUCE AND BLISTERED …
From theroastedroot.net
TOMATO BUTTER ROASTED SALMON WITH CHERRY TOMATOES AND …
From cookingforkeeps.com
ROASTED FISH WITH SPICE BUTTER AND TOMATOES - COPY ME THAT
From copymethat.com
ROASTED FISH WITH SPICE BUTTER AND TOMATOES RECIPES
From tfrecipes.com
BAKED FISH WITH SPICED BUTTER AND TOMATOES | BETH'S RECIPES
From bethsrecipes.wordpress.com
ROASTED FISH WITH SPICE BUTTER AND TOMATOES – BANYAN BRANCHES
From banyanbranches.com
LOW CARB SPICY FISH WITH CASHEW SAUCE - RECIPE - DIET …
From dietdoctor.com
ROASTED FISH AND SPICED RICE PILAF TRAY BAKE - BETTER HOMES AND …
From bhg.com.au
ROASTED FISH WITH SPICE BUTTER AND TOMATOES RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
ROASTED FISH BRUSCHETTA - A SPICY PERSPECTIVE
From aspicyperspective.com
ROAST FISH WITH CURRY BUTTER RECIPE | BON APPéTIT
From bonappetit.com
ROASTED FISH ON ROSEMARY RECIPE | MYRECIPES
From myrecipes.com
BRAISED FISH WITH SPICY TOMATO SAUCE RECIPE - REAL SIMPLE
From realsimple.com
WHAT’S THE BEST WAY TO STORE AND USE SPICES?
From theguardian.com
PAN-ROASTED HALIBUT WITH TOMATO-BUTTER SAUCE
From mygourmetconnection.com
You'll also love