4 sun-dried tomatoes -- (not
1 in oil)
1 tbsp olive oil
1/2 cup onion -- minced
1 clove garlic -- peeled and
1 minced
2 large tomatoes -- peeled, seeded
1 and
2 tbsp orange peel -- grated
2 tbsp orange juice
2 tbsp lime juice
1/2 tsp dried tarragon -- crushed
1 pinch cayenne pepper
1/2 tsp fennel seeds -- crushed
2 oranges -- peeled and
1 sectioned
1 tbsp unsalted butter
1 ground black pepper -- to
1 taste
1 2/3 lb fish fillets
1 tsp olive oil
1 cut into cubes
Directions
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
Servings: 6 servings
Baked Fish With Tomato-Orange Confit Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Seafood; Tomato
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In an interesting twist, the most ancient recipe discovered, according to experts is a series of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Progressing into Roman times 25BC a roman called Apicius created a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans made use of a wide range of aromatic flavours, including many that are still in use today such as thyme, mint and asafoetida. Over the succeeding few hundred years, the families of Europe strove to offer the best banquets, and consequentially chefs and their recipe collections became highly prized. However, it was during the 1800s that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. The TV revolution gave us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Baked Fish With Tomato Orange Confit recipe.
