FISH BAKED IN VINE LEAVES WITH FENNEL AND LEMON
Provided by Food Network
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large, shallow ceramic or earthenware baking dish, combine the olive oil, lemon juice, herbs, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat all sides evenly. Cover with plastic wrap and marinate in the refrigerator for 1 to 2 hours. Preheat the oven to 375 degrees. Remove the fish from the marinade. Lay out 3 or 4 vine leaves on the counter, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Place a piece of fish on top and scatter a few more slices of fennel on top of it. Top the fennel with 1 slice of lemon and 1/2 tablespoon of the butter. Wrap the fish in the vine leaves and lay it, seam side down, in an ovenproof baking dish. Repeat with the remaining fish. Bake for about 30 minutes, until the fish is opaque (you can peek to make sure they are done). Garnish each package with some of the diced tomato. Serve immediately and let the diners unwrap their own fish. Pass a small cruet of extra virgin oil for drizzling.
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
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