BAKED SALMON WITH FENNEL & TOMATOES
Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
- Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.
Nutrition Facts : Calories 398 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 37 grams protein, Sodium 0.27 milligram of sodium
ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)
Italian style Roasted Fennel with Tomatoes is one of those dishes that can elevate a simple meal to the extraordinary level. The taste of roasted fennel with sweet cherry tomatoes is irresistible. It works perfectly topped on your favorite grilled, fried or baked fish, as well as chicken cutlets, pork or Veal Milanese.
Provided by Edyta
Categories Side Dish
Number Of Ingredients 5
Steps:
- Preheat the oven to 375F.
Nutrition Facts : Calories 106 kcal, Carbohydrate 1 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 388 mg, Sugar 1 g, ServingSize 1 serving
COD WITH TOMATO-FENNEL SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion, fennel and a pinch each of salt and pepper; cook, stirring, until the vegetables are tender and just starting to brown, about 10 minutes. Add the minced garlic, oregano, olives and red pepper flakes and cook until the garlic is softened, 1 to 2 minutes. Add the vermouth and cook until almost completely evaporated, about 3 minutes. Add the tomatoes and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes.
- Generously season the cod with salt and pepper and nestle in the sauce. Cover and cook until the fish is mostly cooked through, 6 to 8 minutes. Turn off the heat and let the fish finish cooking in the sauce, about 3 more minutes.
- Meanwhile, brush the ciabatta with olive oil and broil until toasted, 1 to 2 minutes per side. Rub with the smashed garlic.
- Divide the sauce and fish among shallow bowls; drizzle with olive oil. Top with fennel fronds and serve with the ciabatta.
Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 79 milligrams, Sodium 1234 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 40 grams, Sugar 9 grams
BRAISED FISH WITH FENNEL AND TOMATO
Because fish fillets, unlike dense cuts of meat, cook quickly, the braising liquid is infused with flavor first, as in this dish, which blends tomatoes, fennel, garlic, and lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
- Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
- Braise Fish: Sprinkle both sides of the fish with salt and pepper and arrange fillets in the pan, partially submerging them in the sauce. Cover and simmer until fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
- Serve:Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil, and sprinkle with pepper.
HALIBUT BRAISED IN A TOMATO-FENNEL BROTH
The season for Atlantic and Pacific halibut runs from around April to December. If you can't find halibut at your local fishmonger, try another thick, mild whitefish like cod, haddock, or even monkfish.
Provided by Molly Stevens
Categories Main Course
Yield four.
Number Of Ingredients 8
Steps:
- Season the fillets with salt and pepper. Heat 2 Tbs. of the olive oil in a large skillet over medium-high heat. When it shimmers, add the fillets, skin side up, and sear until just golden brown, about 4 minutes. Flip and sear the skin side for 4 minutes. Transfer the fillets to a plate; if the skin sticks to the pan, discard it.
- Add the remaining 1 Tbs. oil and the sliced fennel to the pan, season with salt and pepper, and cook, stirring occasionally, until softened somewhat and browned in spots, about 4 minutes. Stir in the garlic and cook for 1 minute. Pour in the wine, immediately cover the pan tightly with a lid or foil, reduce the heat to medium, and simmer briskly until the fennel is tender, about 8 minutes. (Check halfway through; if the fennel is dry, add 2 to 3 Tbs. water). Stir in the tomatoes and their juices, 1/2 cup water, and 2 Tbs. of the herbs. Cover and simmer for another 5 minutes. Taste the broth for salt and pepper
- Return the halibut to the pan, settling the pieces skin side down into the broth, and pouring over any accumulated juices. Cover tightly and simmer until the halibut is cooked through, about 4 minutes. Carefully lift out the halibut; taste the sauce, and season if necessary. Serve the fish in a shallow bowl with the sauce spooned over and around it. Garnish with the remaining 1 Tbs. herbs.
Nutrition Facts : ServingSize four., Calories 330 kcal, Fat 130 kcal, SaturatedFat 2 g, TransFat 14 g, Carbohydrate 10 g, Fiber 4 g, Protein 37 g, Cholesterol 55 mg, Sodium 730 mg, UnsaturatedFat 11 g
ROASTED FENNEL WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.
TOMATO-BRAISED FISH WTH FETA AND LEMON
From the "Pantry to Table" cookbook. Cookbook Swap, fall 2008. I love feta and love fish so this ought to be a great dish. For lower points/calories used fat free feta. (me I want the real stuff) 4 points.less points with fat free feta. edited to add drain the tomatoes as stated from the chefs reviews.
Provided by Chef1MOM-Connie
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet over med heat.
- Add onions and garlic and cook, stirring frequently, until onions are softened, about 4 minute.
- Add the tomatoes and zest:cook, stirring until heated through, about 3 minute.
- Sprinkle fish with salt, place in skillet, and spoon some of the tomato mixture overthe top.
- Cover the skillet and cook until fish is opaque in center (6-8 min). Sprinkle with crumbled feta and lemon wedges.
Nutrition Facts : Calories 210.3, Fat 4.7, SaturatedFat 1.3, Cholesterol 65.8, Sodium 289.7, Carbohydrate 13.7, Fiber 3.5, Sugar 8, Protein 28.6
BRAISED SQUID WITH FENNEL & TOMATOES
Impress your nearest and dearest with this deliciously decadent braised squid with fennel and tomato. It's served with rice and a fabulous squid ink mayo
Provided by Rosie Birkett
Categories Dinner, Fish Course, Main course, Supper
Time 1h50m
Number Of Ingredients 19
Steps:
- Heat the olive oil in a flameproof casserole dish over a medium-high heat. Cook the fennel seeds, onion, fennel, chilli and preserved lemon with a pinch of salt for 5 mins until softened and fragrant, then add the garlic and cook for 1 min more.
- Add the chopped tomatoes and cook down for a few mins, then turn down the heat and add the squid. Cook gently for 3 mins, then add the wine and reduce by half. Add the stock and herbs, bring to a simmer, cover loosely with baking parchment and cook for 1½ hrs, until the squid is tender and meaty.
- To make the mayo, whisk the yolks, garlic, lemon juice and a pinch of salt until combined, then add the squid ink and whisk again. Slowly whisk in the oil until you have a thick, silky mayo. Serve the squid with rice and a spoon of mayo, with fronds of dill scattered over. Keep leftover mayo in the fridge (to use within one day).
Nutrition Facts : Calories 840 calories, Fat 48 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.7 milligram of sodium
BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES
Categories Fish Herb Tomato Bake Quick & Easy Fennel Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
- Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
- Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.
BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES
Steps:
- Preheat oven to 450F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes. Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper. Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives. Serves 4. Bon Appetit April 1995 Per serving: 399 Calories (kcal); 17g Total Fat; (37% calories from fat); 52g Protein; 10g Carbohydrate; 68mg Cholesterol; 232mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Nutrition Facts : Calories 104 calories, Fat 3.90966 g, Carbohydrate 18.2084325 g, Cholesterol 0 mg, Fiber 2.79929999678582 g, Protein 2.453085 g, SaturatedFat 0.546 g, ServingSize 1 1 Serving (282g), Sodium 563.98425 mg, Sugar 15.4091325032142 g, TransFat 0.252195 g
BRAISED FISH WITH FENNEL AND TOMATO
This type of quick braising is similar to shallow poaching (page 210): An aromatic liquid is first simmered to allow the flavors to deepen, then simmered with fish, which takes on some of its character. Also, as with some poaching methods, the braising liquid becomes the sauce. Match the fish and aromatics wisely so as not to overwhelm one or the other. A fish such as salmon is easy to partner; its pronounced taste won't be flagged by aggressive flavors, such as rosemary or curry powder. Milder-tasting fish, such as grouper, halibut, sea bass, and striped bass, require more subtle companions, like the fennel, tomatoes, and lemon in this recipe. All of these fish are moist and firm-fleshed, ideal for braising.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Prepare braising liquid Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
- Braise fish Sprinkle both sides of the fish with salt and pepper and arrange the fillets in the pan, partially submerging them in the sauce. Cover and simmer until the fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
- Serve Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil and sprinkle with pepper.
- Buy four fillets of the same size (4 to 5 ounces each) so they cook at the same rate. A 1 1/2-inch thickness is ideal, allowing the fillets to cook evenly inside and out. Much thicker and the exterior could toughen before the center has cooked.
- If the skin on your lemons is not too bitter (check by tasting a washed one), you may want to leave it on; this will help the slices hold their shape. Otherwise, remove the rind before slicing.
TOMATO AND FENNEL BRAISED LAMB SHANKS
From The Cook's Book of Intense Flavors by Robert and Molly Krause: The versatile sweet tomato makes a great base for anise-flavored fennel and tangy mustard. Plus, you can employ many different cooking techniques to both the tomato and fennel. Use them both raw for a fresh salad with a Dijon fennel seed vinaigrette. Roast the tomato and fennel and season them with mustard seed for a brothy soup. Puree all three ingredients for a creamy soup. Or go the route of the application recipe and season a braised lamb dish with this ingredient combo. These flavors are well suited to fish, chicken, beef, or lamb. This dish needs several hours in the oven so start early if you plan to eat it the same day you cook it. Serve these shanks in a shallow bowl with something such as polenta to absorb the delicious braising liquid.
Provided by College Girl
Categories Lamb/Sheep
Time 3h15m
Yield 4 shanks, 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375.
- Season all sides of the lamb shanks with salt and pepper and then dredge in flour to coat.
- In a large skillet, heat 1/4 c of olive oil and the butter over medium high heat. Sear the lamb until brown, turning to cook all sides. Transfer shanks to a roasting pan.
- In the skillet, spoon out all but a couple of spoonfuls of fat. Over medium heat, deglaze the pan with the red wine, stirring to remove the stuck scraps. Whisk in the mustard and cook for 2 minutes. Coat the lamb shanks with the red wine-mustard mixture and set aside.
- In a large, clean skillet, heat the remaining 2 T of olive oil over medium heat. Add the onions and leek and cook until tender, 5 minutes. Add garlic and cook for an additional 2 minutes.
- Add the Pernod and increase the heat to medium-high, cooking for 2 minutes. Add the chicken stock, tomatoes, tomato paste, thyme, and bay leaves; stir to incorporate the tomato paste. Add the sliced fennel to the roasting pan with the lamb. Pour the skillet's contents over the lamb and fennel and cover with aluminum foil.
- Braise for 2 1/2 bours. Skim any fat off the surface of the liquid. Serve braised shanks with vegetables and cooking broth.
Nutrition Facts : Calories 1649.8, Fat 92, SaturatedFat 32.9, Cholesterol 477.9, Sodium 652.7, Carbohydrate 45.5, Fiber 8.4, Sugar 12.2, Protein 144.3
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- Ask your fishmonger to gut and fillet the fish. Score the skin at 5mm intervals,cutting through the skin just into the flesh. Halve each fillet to give 4 portions. Chill until ready to cook. This can be done a day ahead.
- To make the aubergine puree, top and tail the aubergines, then peel and discard the skin. Roughly dice the flesh. Pour olive oil into a medium-sized saucepan – enough to cover the base. Add 1 thyme sprig, 1 bay leaf and 1 rosemary sprig. Add the aubergine, toss well and cover. Cook over a low heat for 25-30 minutes until very soft. Remove the herbs and blitz the aubergine in a food processor. Season and set aside. You can also make this a day before; cover and chill.
- To make the tomato confit, bring a pan of water to a simmer, and put some ice and cold water into a bowl and set aside. Using the tip of a small, sharp knife, cut the ‘eyes’ out of each tomato, then cut a cross in the opposie end. Plunge in the simmering water for about 30 seconds-1 minute. Remove with a slotted spoon and plunge into the iced water to stop further cooking. Use a small knife to peel the skin. Halve each tomato, scoop out and discard the seeds, and dice the flesh. Spread the diced tomato on a large baking tray, and drizzle with 4 tablespoons of olive oil, sea salt and chopped leaves of 1 thyme sprig. Put in a low oven (about 110c/fan 90c/gas 1/4 for about 45 minutes until the tomatoes redden and shrivel slightly. You can also do this a day ahead and set aside.
- To cook the fennel and courgette, trim the fennel bubs, top and bottom, then cut off the cheeks on each side – use the trimmings for the stock. Halve each bulb through the centre so you have 4 thick slices. Heat a little oil in a pan and add the fennel, 1 bay leaf, 1 thyme spring, and saute for a few minutes, turning once, until it begins to colour. Add the stock, cover and cook for 10-12 minutes, until tender. Thickly slice the courgettes and fry in a little oil with the remaining herbs for 4-5 minutes, until golden and just tender. You can also do this the day before; cover and chill overnight.
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- Heat oil in a large non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring for 1 minute or until fragrant. Add celery and fennel seeds. Cook, stirring for 2 minutes or until vegetables have softened.
- Stir in tomatoes, 13⁄4 cups (430ml) water, risoni, olives and capers. Season with salt and pepper. Bring to the boil, stirring occasionally. Reduce heat and simmer, covered for 5 minutes.
- Season fish with salt and pepper. Add to pan, spooning some tomato mixture over fish. Cover and simmer for 10-12 minutes or until fish is just opaque in the centre and risoni is tender.
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- Rinse the fennel well under cold running tap water and let it drain a bit. Remove the upper green stalks and sprigs. Keep those sprigs aside for garnish later. Cut the fennel in half, cut those halves in half as well and cut those quarters in half again. You should end up with 8 fennel slices. Don't remove the bottom side: it will keep the fennel together while braising.
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