Roasted Fish

Name: Roasted Fish
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 3 fillets anchovy fillets; 1 bunches basil; 1 loafs old country-style bread, crust removed; 2 pints cherry tomatoes; 2 smallishs Italian eggplants; 1 bulb fennel, thinly shaved vertically, use a mandolin if you have one; 1 bunch fresh basil; 1 clove garlic, minced; 3 garlic cloves, finely chopped; 6 servings Kosher salt and freshly ground black pepper; 6 servings Extra-virgin olive oil; 1 onion, finely sliced; 1 pinch Pinch red pepper flakes; 2 kilograms whole side of salmon (about , boned tail piece, skin on; 1 Tbsp tomato paste; 2 sticks unsalted butter, room temperature; 1 large zucchini, cut crosswise into 1-inch sections

Roasted Fish might be just the main course you are searching for. This pescatarian recipe serves 6. One serving contains 1200 calories, 71g of protein, and 80g of fat. Head to the store and pick up garlic cloves, basil, butter, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Preheat oven to 500 degrees F.

Equipment you will use

Oven

Begin by preparing the vegetable base for the fish.

Ingredients you will need

Vegetable

Base

Fish

Heat 1/3 cup of olive oil in a large saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the eggplant, season with salt and pepper and cook for 10 minutes until just tender. Set aside on a platter.

Ingredients you will need

Salt And Pepper

Eggplant

Add the zucchini to the pan and cook in the same way until just tender and remove to the platter with the eggplant.

Ingredients you will need

Eggplant

Zucchini

Equipment you will use

Frying Pan

Add to the pan, smashed anchovies, onion, garlic and fennel. Cook for 5 to 7 minutes until caramelized then add tomatoes and tomato paste and cook for a further 5 minutes until wilted. Season with salt and pepper and add the red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Tomato Paste

Anchovies

Tomato

Fennel

Garlic

Onion

Equipment you will use

Frying Pan

Combine all the vegetables together in a large roasting pan.

Ingredients you will need

Vegetable

Equipment you will use

Roasting Pan

Now prepare the fish. Get your fishmonger to prepare the tail piece of your fish so it is cleaned and boned, and ready to go when you get home. Begin by vertically scoring the fish in 4 places, skin side up so the cuts pierce the skin and reveal the flesh. Prepare the basil compound butter by chopping half of the basil and mixing it with the room temperature butter until well combined. Season with salt and pepper.

Ingredients you will need

Butter

Salt And Pepper

Basil

Fish

Season the piece of fish with salt and pepper and smear the top of the fish with basil butter then take the whole fish and transfer to the roasting tray and place on top of the bed of vegetables.

Ingredients you will need

Salt And Pepper

Vegetable

Fish

Butter

Basil

Sprinkle the buttered fish with the bread crumb mixture.

Ingredients you will need

Bread

Fish

Place in hot oven and roast for 12 to 15 minutes for medium rare, then finish under the broiler for 2 minutes to crisp the skin. Do not over cook, otherwise the fish will be dry.

Ingredients you will need

Fish

Equipment you will use

Oven

To serve, portion the fish along the score marks, serve with a scoop of the vegetables.

Ingredients you will need

Vegetable

Fish

Put bread, herbs, garlic and 1/3 cup of olive oil in a food processor and pulse until you have the texture of coarse bread crumbs. They should be a vibrant green from the olive oil and the herbs. Season well with salt and pepper and toast over medium heat in a large saute pan until crispy.

Ingredients you will need

Coarse Breadcrumbs

Salt And Pepper

Olive Oil

Garlic

Bread

Herbs

Toast

Equipment you will use

Food Processor

Frying Pan

Equipment

Ingredients

Servings:

3fillets

anchovy fillets 1bunches

basil 1loafs

old country-style bread, crust removed 2pints

cherry tomatoes 2smallishs

Italian eggplants 1

bulb fennel, thinly shaved vertically, use a mandolin if you have one 1bunch

fresh basil 1clove

garlic, minced 3

garlic cloves, finely chopped 6servings

Kosher salt and freshly ground black pepper 6servings

Extra-virgin olive oil 1

onion, finely sliced 1pinch

Pinch red pepper flakes 2kilograms

whole side of salmon (about , boned tail piece, skin on 1Tbsp

tomato paste 2sticks

unsalted butter, room temperature 1large

zucchini, cut crosswise into 1-inch sections

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is FitVine Wine Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 18 dollars.