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Receta Braised Fish With Fennel, Tomatoes And Olives
by Global Cookbook

Braised Fish With Fennel, Tomatoes And Olives
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Ingredientes

  • 1 c. Minced fennel or possibly celery
  • 1 c. Minced tomatoes
  • 1/2 c. Water or possibly bottled clam juice
  • 1 x Bay leaf
  • 1/2 tsp Fennel seeds, crushed in mortar with pestle
  • 4 x Orange roughy, turbot or possibly cod fillets (5-to 6 oz)
  • 1 Tbsp. Fresh lemon juice
  • 1 Tbsp. Extra virgin olive oil
  • 3 Tbsp. Sliced fresh basil
  • 2 Tbsp. Minced brine-cured black olives, (such as Kalamata)

Direcciones

  1. Preheat oven to 450F. Combine first 5 ingredients in metal baking pan.
  2. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake till fish is just cooked through, about 15 min.
  3. Using spatula, transfer fish to plate; cover with foil and keep hot.
  4. Place baking pan with vegetables atop stovetop burner; bring to boil.
  5. Boil till liquid is reduced by half, about 5 min. Fold in lemon juice, oil and 1 Tbsp. basil.
  6. Season with salt and pepper.
  7. Place one fish fillet on each of 4 plates. Top with vegetable mix, dividing equally. Sprinkle with remaining 2 Tbsp. basil and olives.
  8. Serves 4.