How To make Baked Fish with Tomato Orange Confit
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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Foolproof technique you can use to cook any fish filet and make a sauce with zero experience
Learn to how to shallow poach fish filets and make a sauce using the cooking juices with this basic fish cooking method. This will work with any fish filets including salmon.
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Any fish filet 2 to 4 pieces of 200 grams each
1 shallot ( finely diced)
30 grams butter (cut in small cubes)
1 tablespoon chopped parsley
100 to 150 ml white vermouth ( depending on how much fish you cook)
50 to 100 ml cream.
salt and pepper.
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