Baked Fish With Tomato Orange Confit Recipe

• 4 x Sun-dry tomatoes -- (not In oil)
• 1 Tbsp. Extra virgin olive oil
• 1/2 c. Onion -- chopped
• 1 x Clove garlic -- peeled and Chopped
• 2 lrg Tomatoes -- peeled, seeded And
• 2 Tbsp. Orange peel -- grated
• 2 Tbsp. Orange juice
• 2 Tbsp. Lime juice
• 1/2 tsp Dry tarragon -- crushed pn Cayenne pepper
• 1/2 tsp Fennel seeds -- crushed
• 2 x Oranges -- peeled and Sectioned
• 1 Tbsp. Unsalted butter Grnd black pepper -- to Taste
• 1 2/3 lb Fish fillets
• 1 tsp Extra virgin olive oil Cut into cubes

1. Cover the dry tomatoes with boiling water and let sit till softened, about 20 min.
2. Drain and chop.
3. In a medium pan heat 1 tbsp.
4. extra virgin olive oil over medium heat.
5. Add in the onion and garlic; saute/fry 10 min.
6. Stir in the dry and fresh tomatoes, orange peel, orange and lime juices, tarragon, cayenne and fennel seeds.
7. Cook over medium heat 10 min.
8. Stir in the orange sections, butter, pepper.
9. Keep hot.
10. Place fish on a rack in a baking pan or possibly use a broiling pan.
11. Brush with 1 teaspoon extra virgin olive oil and bake in a preheated 450-degree oven 12 min per inch of thickness.
12. Serve with confit on top.

tomatoes, extra virgin olive oil, onion, garlic, tomatoes, orange peel, orange juice, lime juice, tarragon, oranges, black pepper, olive oil

Taken from cookeatshare.com/recipes/baked-fish-with-tomato-orange-confit-74690 (may not work)