Baked Fish With Roasted Potatoes, Tomatoes And Salmoriglio Sauce Recipe

Submitted by: Irene1989

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
6 cups peeled red potatoes, cut into 1/8 inch slices
4 cups fennel bulb, thinly sliced
1 tablespoon olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon fennel seeds
3 cloves garlic, minced
3/4 cup dry white wine
6 tablespoons chopped fresh flat leaf parsley, divided
1 tablespoon orange rind, grated
1 1/2 teaspoon dried oregano
1 can (28 ounce size) whole tomatoes, drained and chopped
6 (6 ounce each) sea bass fillets or other firm white fish fillets (like orange roughy or mahimahi)
Lemon rind strips (optional)
***Salmoriglio Sauce***
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 1/2 teaspoon chopped fresh oregano
1 teaspoon kosher salt
1 teaspoon grated lemon rind
2 cloves garlic, minced
1 dash freshly ground black pepper

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Directions:

Preheat oven to 450 degrees F.

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 F for 30 minutes.

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.

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 F 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.

FOR THE SALMORIGLIO SAUCE: Salmoriglio (sahl-moh-REE-lyee-o) is a pungent Italian sauce of olive oil, lemon, garlic, and oregano. Pass it around the table for drizzling over the fish. Freshness is key for this vibrant sauce, so make it as close to serving time as possible.

Combine all ingredients, stirring well with a whisk.

Nutrition Facts per Serving: Calories: 379 Fat: 11g Carbohydrates: 34g Cholesterol: 70mg Sodium: 892mg Protein: 37g Fiber: 4g % Cal. from Fat: 26% % Cal. from Carbs: 36%

Source: Cooking Light Magazine

This recipe from CDKitchen for Baked Fish With Roasted Potatoes, Tomatoes And Salmoriglio Sauce serves/makes 6

Recipe ID: 86969

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