Baked Fish With Tomato-Orange Confit Recipe

Baked Fish With Tomato-Orange Confit Recipe

Ingredients:

4 sun dried tomatoes
1/2 c of minced onion
1 Tbsp of oil (olive) plus 1 tsp
1 garlic clove; minced and peeled
2 peeled tomatoes (large); seeded
2 Tbsps of orange-flavored juice
A pinch of pepper (cayenne)
2 Tbsps of grated orange rind
2 Tbsp juice of lime
1/2 tsp of crushed dry tarragon
1/2 tsp of crushed fennel seed
2 peeled oranges; sectioned
Ground pepper (black)
1 Tbsp of butter (unsalted)
1 & 2/3 pound of fillets; cubed

Instructions:

Place sun-dried tomatoes in pot filled w/ boiled water enough to cover tomatoes then allow them to sit for 20 mins ’til softened. Drain well then chop.

Separately, in medium-sized pan placed over mid-heat, you heat one tablespoon of oil. Add in garlic and onion then saute them for 10 mins.

Add fresh and dried tomatoes in, orange rind, juiced, cayenne, tarragon and seed. Cook mixture over mid-heat for 10 mins.

Add in sectioned orange pieces, pepper and butter. Keep heated then transfer on rack placed over bake pan. You brush w/ 1 tsp of oil then bake at 450 degrees F for 12 mins. Top w/ confit then serve.

>> Baked Fish With Tomato-Orange Confit Recipe