Try this Baked Fish with Tomato-Orange Confit recipe, or contribute your own.
Suggest a better descriptionCover 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
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 283 | ||
Calories from Fat: 177 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 8.5g | 43 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 106.1mg | 33 % | |
Sodium 66.4mg | 2 % | |
Potassium 430.3mg | 11 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 24.3g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 283
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