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Recipe: Baked Fish With Roasted Potatoes Tomatoes And Salmorgilio
Similar Categories: Baked, Fish, Roasted, Potatoes, Tomatoes, Salmorgilio
Serving Size : 6
6 cups peeled red poatoes -- cut into 1/8" slices
4 cups thinly sliced fennel bulb
1 tablespoon olive oil -- divided
3/4 teaspoon kosher salt -- divided
1/2 teaspoon black pepper -- divided
1 teaspoon fennel seeds
3 garlic cloves -- minced
3/4 cup dry white wine
6 tablespoons chopped fresh flat-leaf parsley -- divided
1 tablespoon grated orange rind
1 1/2 teaspoons dried oregano
1 28oz can whole tomatoes -- drained and chopped
6 6 ounce sea bass fillets or other firm white fish
fillets
lemon rind strips -- optional
Salmoriglio Sauce (see recipe)
1. Preheat oven to 450 degrees.
2. Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon
salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to
coat. Bake at 450 degrees for 30 minutes.
3. Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and
garlic; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine,
4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a
boil. Reduce heat; simmer 8 minutes.
4. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Arrange fillets over potato mixture; spread tomato mixture over fillets.
Bake at 450 degrees for 20 minutes or until the fish flakes easily when
tested with a fork. Sprinkle with 2 tablespoons parsley; garnish with
lemon rind strips, if desired. Serve with Salmoriglio Sauce. Yield: 6
servings (serving size: 1 fillet, about 1 cup potato mixture, and 2
teaspoons Salmoriglio Sauce).
6 cups peeled red poatoes -- cut into 1/8" slices
4 cups thinly sliced fennel bulb
1 tablespoon olive oil -- divided
3/4 teaspoon kosher salt -- divided
1/2 teaspoon black pepper -- divided
1 teaspoon fennel seeds
3 garlic cloves -- minced
3/4 cup dry white wine
6 tablespoons chopped fresh flat-leaf parsley -- divided
1 tablespoon grated orange rind
1 1/2 teaspoons dried oregano
1 28oz can whole tomatoes -- drained and chopped
6 6 ounce sea bass fillets or other firm white fish
fillets
lemon rind strips -- optional
Salmoriglio Sauce (see recipe)
1. Preheat oven to 450 degrees.
2. Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon
salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to
coat. Bake at 450 degrees for 30 minutes.
3. Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and
garlic; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine,
4 tablespoons parsley, orange rind, oregano, and tomatoes; bring to a
boil. Reduce heat; simmer 8 minutes.
4. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Arrange fillets over potato mixture; spread tomato mixture over fillets.
Bake at 450 degrees for 20 minutes or until the fish flakes easily when
tested with a fork. Sprinkle with 2 tablespoons parsley; garnish with
lemon rind strips, if desired. Serve with Salmoriglio Sauce. Yield: 6
servings (serving size: 1 fillet, about 1 cup potato mixture, and 2
teaspoons Salmoriglio Sauce).
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Baked, Fish, Roasted, Potatoes, Tomatoes, Salmorgilio
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