Baked Fish In Tomato Sauce Food

BAKED KING FISH/ COD IN TOMATO SAUCE

Steps:

• Wash and dry the fish slices.
• Marinate the fish with the salt, turmeric and chilli powder for 1/2 an hour.
• Heat 2 tbslp oil over medium heat and when hot put in the fennel and mustard seeds As soon as the mustard seeds pop add the onions and garlic and ginger root Saute until the onions are light brown.
• Then add the 2 tsps of cumin and the green chilli.
• Stir and then add the tomatoes (and their liquid- for canned tomatoes), the rest of the cumin and the garam masala.
• Boil and then simmer covered for 15 mins on low.
• Pre heat oven to 180C Heat a little more oil in a non stick and when hot put in the fish slices and just brown all the steaks on both sides.
• Put the fish in a baking dish.
• Now just pour the sauce over and bake uncovered for 15 mins or until the fish is cooked.

TOMATO & THYME COD

Steps:

• Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.
• Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.
• Simmer 5 mins, then slip 4 cod fillets into the sauce.
• Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

COD FISH IN TOMATO SAUCE

Steps:

• In a large heavy-bottomed pan, melt 4 Tbsp butter and add finely diced onion. Cook over medium heat about 5 min or until onions are soft. Add 1 minced garlic clove, 6 oz tomato paste and continue cooking 5 min, stirring frequently, until tomato sauce starts to brown. Add 2 cups veggie stock and seasonings contained in a spice ball. Bring to a gentle boil then cover, reduce heat to low and simmer 20 min.
• Meanwhile pat fish dry with several paper towels. In a shallow bowl, stir together 2/3 cup flour, 1 tsp salt, and 1/2 tsp pepper. Heat a large non-stick pan over medium heat and add 1/4 cup oil. Once oil is hot, quickly dredge both sides of fish in seasoned flour and place into the hot oil, working in batches if needed (don't crowd the pan). Saute 3 min per side or until golden, and cooked through, adding more oil as needed.
• Once sauce is done, remove and discard seasoning pouch. Add 2 Tbsp lemon juice, 1 Tbsp capers and 1 Tbsp honey and stir/cook another 2 minutes. Add fish and heat until warmed through, turning fish a couple times to coat. Sprinkle with fresh parsley and serve warm or cold. It keeps well for 2-3 days in the fridge.

GREEK BAKED FISH WITH TOMATOES AND ONIONS

Steps:

• Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
• Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
• Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

BAKED FISH WITH TOMATO-OLIVE SAUCE

Steps:

• Preheat the oven to 425˚. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and cilantro stems and cook, stirring, until softened, 3 to 4 minutes. Add the rice and stir to coat. Add 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork.
• Meanwhile, pour the tomatoes into a 9-by-13-inch baking dish and roughly crush them with your hands. Mix in the remaining 3 tablespoons olive oil, chopped cilantro, olives, garlic, 1/2 teaspoon salt and a few grinds of pepper. Chop 1 pickled jalapeño and stir it into the sauce. Season the fish with salt, pepper and the chili powder. Place skin-side down in the dish and spoon some of the sauce on top.
• Bake until the fish is cooked through and the sauce is bubbling, 15 to 20 minutes. Divide the rice and fish among plates. Serve with lime wedges and the remaining pickled jalapeños and carrots.

MEDITERRANEAN BAKED FISH RECIPE WITH TOMATOES AND CAPERS

Steps:

• Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
• Heat oven to 400 degrees F.
• Pat fish dry and season with salt and pepper on both sides.
• Pour 1/2 of the cooked tomato sauce into the bottom of a 9 1/2" x 13" baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
• Bake in 400 degrees F heated-oven for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
• Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. (See other suggestions for sides or salads up in the post)

BAKED FISH IN TOMATO SAUCE

Steps:

• Preheat oven to 375°F.
• Oil a baking pan.
• Season fish with salt and pepper and arrange in baking pan.
• Combine tomato sauce, wine and oregano and pour over fish.
• Cover with foil and bake 10-15 or until fillet centers turn opaque.
• Squeeze 1/2 lemon over the fish.
• Slice the other half into 4 wedges and serve with the fillets.

BAKED FISH IN TOMATO SAUCE

Steps:

• Saute sliced onion and red pepper in olive oil
• Add garlic and paprika
• Saute until the vegetables are tender
• Add tomatoes and vinegar
• Salt and pepper filets
• Nestle fish in to sauce
• Bake at 400 for 15 minutes

COD WITH HEARTY TOMATO SAUCE

Steps:

• Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.

BAKED FISH WITH TOMATO MUSHROOM SAUCE RECIPE

Steps:

• Heat up oil in a deep skillet over medium-high heat. Add the mushrooms and saute for roughly 10 minutes until caramelized and the liquids have all evaporated.
• Reduce heat to medium. Add onions and garlic and saute until translucent.
• Add tomatoes, raisins, coriander, cumin, and paprika. Stir to combine, then bring to a simmer.
• Continue simmering for roughly 15 minutes until the sauce has reduced slightly.
• While waiting, prepare a baking sheet with a rack on top. Place your fish fillets on it.
• Brush the fish fillets with lemon juice on both sides, then season generously with salt and pepper.
• Allow to marinate briefly for 15 minutes to remove any off smells.
• Preheat your oven to 400 degrees F.
• Once the sauce has been reduced, adjust seasoning with salt and pepper.
• Place half of the sauce at the bottom of your preferred baking casserole, then place the marinated and drained fish fillets on top.
• Pour the remaining sauce to cover then sprinkle the lemon zest on top.
• Roast for roughly 15 minutes until the fish is fully cooked and flakes easily.
• Once baked, drizzle with the sauce. Garnish with parsley and serve immediately with rice.

COD IN LIGHT TOMATO SAUCE

Steps:

• Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a 28/20 cm (11/8'') rectangular oven dish (or medium size round dish). Season the fish pieces on both sides and set aside.To make the tomato sauce in a large pan heat up the oil, add the onion and cook over a medium heat for about 3 minutes until softened, stirring often. Pour in the wine and cook for another minute or so.
• Add the tomatoes, anchovies, caper water, maple syrup, salt and pepper to taste, stir and simmer for 10 minutes stirring occasionally.
• Remove from the heat, add the capers, dill and butter. Stir and adjust the seasoning as necessary.
• Pour about half of the sauce into your oven dish spreading evenly, place the fish pieces over the top and drizzle the lemon juice over the fish.
• Spoon the rest of the sauce over the fish pieces and bake in the centre of the oven for 12-13 minutes. Remove your cod with tomato sauce from the oven and serve immediately.

THE ULTIMATE SPANISH COD RECIPE WITH TOMATO SAUCE

Steps:

• Thinly slice 3 cloves of garlic, finely dice 1 small onion, finely dice 1/2 of a red bell pepper and 1/2 of a green bell pepper, pat down a 14 oz/400 gram fillet of cod with paper towels, cut it into 4 evenly sized pieces, then season them with sea salt and freshly cracked black pepper
• Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the fillets of cod into the pan skin side up, 2 minutes later flip the fillets, after a total cooking time of 4 minutes remove the cod fillets from the pan and transfer them into a dish and cover it with seran wrap
• Using the same pan with the same heat add the sliced garlic and diced onions into the pan and mix them with the oil, scrapping up anything that was left over from the cod, after about 1 minute add the diced bell bell peppers into the pan and cook for about 5 minutes, then season everything with sea salt, freshly cracked black pepper and a generous 1/4 teaspoon of smoked paprika and mix everything together, then add one 14 ounce/400 gram can of tomato puree, season again with sea salt, freshly cracked black pepper and a kiss of white sugar, mix it all together until well combined and lower the fire to a LOW heat
• After leaving the sauce to simmer for 5 minutes add the fillets of cod back into the pan and place a lid on top, 2 minutes later remove the lid and transfer the pan to a flat surface, serve directly from the pan, garnish with some freshly chopped parsley and a couple slices of lemon, enjoy!

EASY SKILLET WHITE FISH FILLET IN TOMATO SAUCE

Steps:

• Chop the onions and the garlic cloves finely. Chop the pepper into small cubes.
• Heat the oil in the cast iron pan or another pan of your choice. Cook the onions and the bell pepper until the onions are translucent. Add the garlic and stir for another minute.
• Give the chopped tomatoes and their juices to the pan. Add the tomato paste, sugar, some fine sea salt, and pepper. Stir well.
• Cook for about 15-20 minutes or until the peppers and onions are very soft. Adjust the taste with salt and pepper.
• Place the fish fillet in the pan, spoon a little tomato sauce over them and let simmer gently for about 5 minutes.
• Sprinkle with chopped parsley and serve immediately with mashed potatoes.

4-INGREDIENT BAKED FISH WITH TOMATO BASIL SAUCE

Steps:

• Preheat oven to 400 degrees F. Spray a large baking dish with cooking spray.
• Pat fillets dry and place fish in dish (skin-side down, if there is skin on them). Pour tomatoes into dish and spread around the fish. Sprinkle with half of the basil and drizzle with lemon juice.
• Season entire dish with salt and pepper, to taste.
• Bake, uncovered, until fish is opaque and cooked through (about 15 minutes).
• Sprinkle with remaining basil and serve immediately.

BAKED COD IN TOMATO SAUCE RECIPE

Steps:

• Dice the shallot and garlic as finely as you can.
• Roughly chop the anchovy fillet.
• Heat the olive oil in a pan over a medium heat.
• Add the chopped garlic, shallot and anchovy and cook for 5 minutes.
• Roughly chop the capers.
• Add the tomatoes, capers to the pan and stir.
• Season with salt and sugar to taste and simmer for 5 minutes.
• Season the cod with salt and then add to the tomato sauce.
• You can spoon the sauce over the fish if you like, I prefer not to!
• Transfer to the oven and bake at 180°C or 350°F for 12-15 minutes.

SPICY FISH AND RICE BAKE IN TOMATO SAUCE

Steps:

• Pre-heat the oven to 190°C / 375°F
• Peel the onions and chop into 1cm pieces.
• Cut the tomatoes and peppers into 1cm pieces
• Heat 2 tablespoons olive oil in a saucepan and saute the vegetables gently until the onions are translucent and the peppers have started to soften
• Make the stock by dissolving 1 vegetable stock cube in 1¼ cups of boiling water
• Add ½teaspoon chilli paste (or crushed chilli), ½ teaspoon salt, 1 teaspoon paprika and 2 tablespoons tomato puree to the stock and stir to combine
• Place the rice in a 7" x 9" baking dish
• Pour the stock over the rice
• Mix in the vegetables
• Submerge the fish in the stock/rice mixture
• Cover with a sheet of tinfoil
• Place in the pre-heated oven and bake for 30 minutes
• Remove from the oven and serve with rice and a fresh green salad

FISH IN A RED SAUCE

Steps:

• In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
• Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
• When the fish is cooked, remove from heat. Let cool and serve cold

SPANISH COD IN TOMATO SAUCE

Steps:

• Place the flour on a plate and toss the pieces of cod in it. Set aside.
• Heat a nonstick frying pan on medium-high heat and add the extra virgin olive oil.
• After 2 minutes or when the olive oil is hot, add the cod pieces and fry them 2-3 minutes on each side. Transfer them into a separate dish and set them aside.
• Using the same pan, add the diced onions and garlic and mix them with the oil. Scrap up anything that was left over from frying the cod and mix it with the onions.
• Add the green and red bell pepper and cook together about 5 minutes. Add salt and pepper to your taste and the smoked or regular paprika.
• Add the can of tomatoes, sugar and the Bay leaves and mix together until well combined.
• Reduce the heat to low and simmer the sauce until the peppers are cooked, about 5 minutes.
• Return the cod to the pan and allow the sauce and fish to simmer together for 2 more minutes. Taste the sauce for salt and pepper.
• Serve directly from the pan.

SUNDAY SAUCE

Steps:

• Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
• Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
• Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
• When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
• Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.

FISH AND TOMATO SAUCE

Steps:

• Cut up the cod into chunks and pat dry with kitchen paper. Coat with the flour.
• Heat oil in a pan and brown the fish, set aside.
• Use the same pan to saute onion, garlic and vegetables until the onion is translucent. Add tomato sauce and herbs. Simmer for 5 mins.
• Put fish back into the pan and reduce the heat. Simmer for another 5 mins then serve with mash potato, roast potatoes or rice.

FISH BAKED IN TOMATO SAUCE

Steps:

• Combine the tomatoes, onion, bell pepper, chiles, salt, and a few grinds of black pepper in a 10-inch ovenproof skillet, add the water, and place over high heat. Bring to a boil, then reduce the heat to a steady simmer and stir in the vinegar. Cook, uncovered, until the mixture is reduced to a semi-thick sauce, about 20 minutes if using canned tomatoes, 25 to 30 minutes if using fresh tomatoes.
• Place a rack in the middle of the oven and heat the oven to 375 degrees F.
• When the sauce is done, lay the fish fillets on top of it. Divide the oil or butter, if using, between the fillets. Arrange the tomato slices over the fish.
• Bake the fish for 10 minutes per inch of thickness for medium to well-done, or to your preferred doneness. Sprinkle the parsley over the fish and serve immediately.

BLUE FISH IN TOMATO SAUCE

Steps:

• Heat olive oil in non stick saute pan then add onion, green pepper and garlic. Saute until onion is translucent (about 5 minutes), then add seasonings (crushed red pepper, Italian seasoning blend, salt & pepper). Next add can of diced tomatoes and some red wine. Bring to a good simmer and cook for about 10 minutes or so, until all the flavors are blended. Place the fish skin side down in the pan and spoon some of the sauce over them. Cover and continue to simmer about 25 minutes, or until the fish is cooked through.