jaxgator
01-28-2012, 4:42pm
Tried this the other day and it was awesome! I used cod.
Ingredients
2 tablespoons fresh Italian parsley, coarsely chopped
2 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil
8 oz fresh pre-diced onions (1 1/2 cups)
4 firm, white fish filets (like cod or haddock; thawed), 20–24 oz
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Juice of 2 lemons
1 large, ripe tomato
Prep
• Chop parsley.
• Chop garlic.
Steps
1. Preheat oven to 400°F. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and onions; cook and stir 3–4 minutes or until onions begin to soften.
2. Season both sides of fish with salt and pepper; arrange fish in single layer in 2-quart baking dish (wash hands). Squeeze juice of one and one-half lemons over fish. Slice tomato thinly; arrange slices in overlapping layer on fish. Sprinkle with parsley.
3. Spoon onion mixture over tomatoes. Squeeze juice of remaining one-half lemon over onions. Bake 10–15 minutes until 145°F (or fish is opaque and separates easily). Serve.
Ingredients
2 tablespoons fresh Italian parsley, coarsely chopped
2 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil
8 oz fresh pre-diced onions (1 1/2 cups)
4 firm, white fish filets (like cod or haddock; thawed), 20–24 oz
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Juice of 2 lemons
1 large, ripe tomato
Prep
• Chop parsley.
• Chop garlic.
Steps
1. Preheat oven to 400°F. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and onions; cook and stir 3–4 minutes or until onions begin to soften.
2. Season both sides of fish with salt and pepper; arrange fish in single layer in 2-quart baking dish (wash hands). Squeeze juice of one and one-half lemons over fish. Slice tomato thinly; arrange slices in overlapping layer on fish. Sprinkle with parsley.
3. Spoon onion mixture over tomatoes. Squeeze juice of remaining one-half lemon over onions. Bake 10–15 minutes until 145°F (or fish is opaque and separates easily). Serve.