Festive Fish Fillets
"I saw beautiful tomatoes in November at the Mexican/Arabic/Polish market and had to use them with the fish I was planning for dinner. I remembered a recipe I had seen while at the dentist's ". This recipe is festive in its appearance and its flavors. I hope you enjoy it as much as we did."
photo by teresas
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 10 -12 ounces fish fillets (2)
- 1⁄2 cup chopped cilantro leaf
- 3 tablespoons olive oil
- 1⁄2 lemon, juice of
- 1 garlic clove, minced
- 2 medium onions, sliced
- 1 large tomatoes, chopped (about 8 oz.)
- salt & freshly ground black pepper, to taste
directions
- Preheat oven to 350 deg. F.
- Combine cilantro, garlic, lemon juice and 2 tbl. olive oil. Place in dish or plastic bag, and add fish fillets. Be sure fish is coated in marinade. Marinate for about 30 min., while completing rest of dish.
- Grease baking dish with 1 tbl. olive oil. Distribute sliced onions on bottom, top with chopped tomato, and sprinkle with salt and freshly ground pepper. Cover with aluminum foil and bake for 30 minutes - onions should be soft.
- Place fillets on tops of onion/tomatoes and drizzle marinade on top. Sprinkle with salt and pepper. Return to oven and bake until fish is flaky, about 30 minutes.
- Serve with rice or couscous.
- Note: Cooking time will depend on thickness of fillet. If you use very thin fillets, you may need to remove them earlier and keep them warm, and return the onion/tomato mix to the oven. Total oven time should be about one hour.
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Reviews
-
I made this dish using talipia fillets. I thinly sliced potatoes & added it to the bottom of the dish before layering the onions & tomatoes. I also added small amount of ginger, cumin, & tumeric to the marinade. (My hubby likes a lot of spice.) Both him & my son devoured the whole pan. Made for Ramadan Tag 2011 -
I made one serving and used Swai as my fish...I also used grape tomatoes cut in half...I was really surprised how delicious this was...I love cilantro and lemon...I did cut back on the oil. To prevent the fish from looking so pale I tossed it under the broiler for just a minute or two keeping a close eye on it so as not to have it burn...thanks for posting it..:) -
I so wanted to love this recipe, but I just didn't. My husband said it was okay, so I'll give it 4 stars. The recipe is easy and healthy, which is a plus, but lacked flavor for me. I made as stated and I guess I was thinking the lemon flavor would come out more. Next time, I may try additional lemon juice. Thanks for posting such an easy and healthy recipe. -
This tasted nice and fresh. I think this would be great on the BBQ in a foil packet. I used Talipia. I made a few changes. I didn't have fresh cilantro so used dried. I also didn't have a fresh tomato but have homemade canned tomatoes (pint) and I dumped that on top of chopped onions. I sprinkled med sea salt on that and baked. My dd who is 3 told her dad this is not just good it is delicious. Not draining the tomatoes made this a bit soupy so we served it over rice in a bowl. -
This was very good even though I didn't have fresh cilantro or fresh tomatoes. I used dried cilantro and 1-15oz can diced tomatoes, drained. I used Orange Roughy and it was very good. I can't wait to try again with fresh ingredients. Thanks for a quick & tasty meal!
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
