Baked Fish with Quick Tomato Confit

• 4 each sundried tomatoes
• 1 tablespoon olive oil
• 1/2 cup onions minced
• 1 clove garlic peeled, minced
• 2 large tomatoes peeled, seeded
• 2 tablespoons orange zest grated
• 2 tablespoons orange juice
• 2 tablespoons lime juice
• 1/2 teaspoon tarragon leaves crushed
• 1 pinch cayenne pepper
• 1/2 teaspoon fennel seeds crushed
• 2 each oranges peeled, sectioned
• 1 tablespoon butter, unsalted
• 123 pounds fish fillets
• 1 teaspoon olive oil

1. Cover the dried tomatoes with boiling water and let sit until softened, about 20 minutes.
2. Drain and chop.
3. In a medium pan heat 1 tablespoon.
4. olive oil over medium heat.
5. Add the onion and garlic; saute 10 minutes.
6. Stir in the dried and fresh tomatoes, orange peel, orange and lime juices, tarragon, cayenne and fennel seeds.
7. Cook over medium heat 10 minutes.
8. Stir in the orange sections, butter, pepper.
9. Keep warm.
10. Place fish on a rack in a baking pan or use a broiling pan.
11. Brush with 1 teaspoon olive oil and bake in a preheated 450F (230C).
12. oven 12 minutes per inch of thickness.
13. Serve with confit on top.

tomatoes, olive oil, onions, clove garlic, tomatoes, orange zest, orange juice, lime juice, tarragon, cayenne pepper, fennel seeds crushed, oranges, butter, fish fillets, olive oil

Taken from recipeland.com/recipe/v/baked-fish-quick-tomato-confit-43968 (may not work)