Baked Tomato Mozzarella Fish Food

MEDITERRANEAN BAKED WHITE FISH

Mediterranean Baked White Fish image

Loaded with bright Mediterranean flavors, this baked white fish takes is seasoned with oregano and garlic and topped with a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes! Be sure to check out my fish tips and the video for how to make this recipe below!

Provided by Suzy Karadsheh

Categories Dinner

Number Of Ingredients 10

Ingredients

1 ½ lb white fish fillet such as cod or halibut, ((1 to 1 ½ in thickness))
Kosher salt and ground black pepper
Extra virgin olive oil
Juice of ½ lemon (more for later)
8 ounces cherry tomatoes, (halved)
3 ounces pitted olives, (halved (I used a combination of kalamata olives and green olives) )
3 tablespoons minced red onion
4 to 5 garlic cloves, (minced)
1 tablespoon fresh thyme leaves
2 teaspoons dried oregano

Steps:

Heat the oven to 425 degrees F.
Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
Pour the tomato and olive mixture over the fish.
Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
Remove from the heat and serve.

Nutrition Facts : Calories 128.3 kcal, Carbohydrate 3.9 g, Protein 21 g, Fat 3 g, SaturatedFat 0.5 g, Cholesterol 48.8 mg, Sodium 286.8 mg, Fiber 1.3 g, ServingSize 1 serving

ROASTED COD WITH TOMATOES, BASIL, AND MOZZARELLA

Roasted Cod With Tomatoes, Basil, and Mozzarella image

Cod fish topped with fresh cherry tomatoes, basil, and mozzarella makes an elegant yet simple recipe. Everything is layered in a dish and baked.

Provided by Peggy Trowbridge Filippone

Categories Entree Dinner

Time 30m

Number Of Ingredients 8

Ingredients

2 (8-ounce) cod fillets, skinned, pin bones removed
1 tablespoon olive oil, plus more for drizzling over top
Sea salt, to taste
Freshly ground black pepper, to taste
2 handfuls red and yellow cherry tomatoes, halved
1 handful fresh basil leaves
1 ball buffalo mozzarella , finely sliced
1 handful grated Parmesan cheese

Steps:

Gather the ingredients. Preheat the oven to 425 F and arrange a rack in the top of the oven. Oil a roasting pan or baking dish.
Place the cod fillets in the prepared dish. Drizzle the fish with 1 tablespoon of the olive oil and season with salt and pepper.
Place the halved tomatoes, basil leaves, and mozzarella slices on top of the fillets. Sprinkle on the Parmesan cheese and drizzle over some olive oil.
Place the dish on the top rack of the oven and bake for 15 to 20 minutes, until the fish is opaque, flakes easily, and the cheese has turned golden brown.
Enjoy.

Nutrition Facts : Calories 777 kcal, Carbohydrate 10 g, Cholesterol 239 mg, Fiber 1 g, Protein 86 g, SaturatedFat 21 g, Sodium 1694 mg, Sugar 3 g, Fat 42 g, ServingSize 2 fillets (2 servings), UnsaturatedFat 0 g

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

One-Pan Roasted Fish With Cherry Tomatoes image

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

Provided by Lidey Heuck

Categories dinner, lunch, weekday, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving

Steps:

Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

REALLY EASY BAKED SOLE FISH WITH MOZZARELLA AND TOMATO

Really Easy Baked Sole Fish With Mozzarella and Tomato image

If you are tired of the same baked fish recipe, then I think you will really enjoyed this..it's easy to put together and really good! Although the recipe calls for using sole, and that is the only kind of fish I have used for this recipe in the past, I imagine that you probably could substitute about any kind of thicker fillets for the sole, I am thinking flounder would be a good choice also.

Provided by Kittencalrecipezazz

Categories Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs thick fresh sole fillets
1 1/2 cups mozzarella cheese, shredded
1 large tomatoes (extra-large)
1/2-1 teaspoon dried oregano
salt and pepper
garlic powder

Steps:

Set oven to 375 degrees.
Butter (do not use cooking spray) a 13 x 9-inch baking dish.
Rinse fish fillets with cold water and pat dry with a paper towel.
Arrange fillets in a single layer in dish.
Sprinkle with shredded mozza cheese.
Top with tomato slices.
Sprinkle seasonings over top.
Bake for 15 minutes, or until fish is "flakey" and cooked (do not over bake fis).
Serve immediately.

Nutrition Facts : Calories 341, Fat 12.2, SaturatedFat 6.2, Cholesterol 142, Sodium 449.3, Carbohydrate 2.8, Fiber 0.6, Sugar 1.6, Protein 52.5

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO

Baked tomato, mozzarella & basil risotto image

Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting

Provided by Barney Desmazery

Categories Dinner

Time 40m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
1 onion, finely chopped
300g arborio rice
small glass of white wine (optional), or 100ml extra stock
750ml hot vegetable stock
100g cherry tomatoes, halved
small handful of basil leaves, finely shredded, plus a few extra small leaves to serve
25g parmesan or vegetarian alternative, finely grated
150g ball mozzarella, torn into small chunks
25g dried breadcrumbs (panko are good but any will do)

Steps:

Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium

CHEESY TOMATO FISH BAKE

Cheesy Tomato Fish Bake image

Give fish a smart, Italian kick with zesty dressing, baked tomatoes and melty mozzarella. Mangia! Mangia!

Provided by My Food and Family

Categories Fish

Time 35m

Yield Makes 4 servings.

Number Of Ingredients 5

Ingredients

1 lb. frozen haddock fillets
1/2 cup KRAFT Zesty Italian Dressing
2 large tomatoes, chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 Tbsp. chopped fresh parsley

Steps:

Heat oven to 450°F.
Place fish in 13x9-inch baking dish; drizzle with dressing.
Bake 25 min.; top with tomatoes and cheese. Bake 5 min. or until cheese is melted and fish flakes easily with fork.
Sprinkle with parsley.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g