Tomato Topped Fish And Potato Bake Food

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.

TOMATO TOPPED FISH AND POTATO BAKE

Steps:

• Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan.
• Layer potatoes, onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil.
• Heat over high heat until sizzling, about 2 minutes.
• Reduce heat to medium; cover and cook for 12 minutes.
• Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside.
• Remove pan from heat.
• Arrange fish over potatoes; top with tomato mixture.
• Sprinkle with fennel seeds or oregano.
• Bake in 450f degree oven until fish flakes easily when tested, about 12 minutes.

FISH, POTATO AND TOMATO BAKE

Steps:

• Place fish in a roasting pan, scatter onion slices and herbs over and pour in milk.Cover with a piece of butter paper or buttered waxed paper and poach in oven at 180 ºC for about 20 minutes, or until fish is just cooked.Leave to cool, then pour off liquid into a measuring jug. You will need 300-400 ml (1 1/5 - 1 4/5) cups).Remove skin and any bones from fish. Reserve onions and discard herbs.Melt butter in a saucepan, stir in flour to form a paste and cook for a few minutes. Add flavoured milk and stir or whisk constantly until mixture boils, to make a smooth sauce. Season with salt, plenty of black pepper and a grating of nutmeg and stir in half of Cheddar (if using) and parsley.Lightly grease a 1,5 litre (6 cup) ovenproof dish (oval, rectangular or a deep soufflé dish).Place half the mashed potato in base, then layer tomato slices (reserving 5 slices for decoration), onions, fish and sauce on top. Cover with remaining mashed potato. Fork potato roughly.Sprinkle with remaining cheese (if using) and decorate with reserved tomato slices.Bake at 180 ºC for 40 to 50 minutes, or until golden and bubbling.TOTAL KILOJOULE COUNT: 11 380 kJ (2 720 Cal). A portion: 2 275 kJ (545 Cal).

BAKED FISH WITH TOMATOES

Steps:

• Preheat your over to 400 degrees.
• Spray a baking dish with non-stick spray.
• Melt butter in a pan over medium heat.
• Add onion and pepper and saute until softened.
• Stir in flour, brown sugar, herbs, salt and pepper to taste, and combine well.
• Gradually stir in tomatoes with juice.
• Bring sauce to a boil.
• Keep stiring until sauce has slightly thickened.
• Place fish fillets in baking dish and top with the sauce.
• Place dish in oven and bake for 12-15 minutes or until fish is cooked through and flakes easily.

POTATO AND TOMATO BAKE

Steps:

• Heat oven to 400°F.
• Arrange tomatoes alternately with potatoes in concentric circles in 9-inch pie plate, overlapping slices and rows as needed to form even layer.
• Drizzle with dressing; sprinkle with cheeses. Cover.
• Bake 1 hour or until potatoes are tender and Parmesan is lightly browned, uncovering for the last 10 min. Let stand 5 min. before unmolding onto plate.

BAKED TOMATO, GRUYèRE & POTATO GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
• Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you've layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
• Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

BAKED COD WITH TOMATOES AND POTATOES

Steps:

• Preheat oven to 425 degrees. Using amandoline, slice potatoes a scant1/8 inch thick. Drizzle 1 tablespoonoil in a shallow 3-quart lidded casserole. In slightly overlappingcircles, alternate one-third eachof potatoes, tomatoes, and shallots(about 1 tomato and shallot slicefor every 5 or 6 potato slices).Drizzle with 1 tablespoon oil, scatterwith one-third of thyme leaves,and season with salt and pepper.Repeat twice.
• Roast, covered, until potatoesare knife-tender, 50 minutes. Seasonfish with salt and pepper; placelemon slices over potatoes, and fishon top. Drizzle with remaining oil;add thyme sprigs. Cover; roastuntil fish is cooked, 12 to 15 minutes.Let cool slightly before serving.

BACON & TOMATO-TOPPED HADDOCK

Steps:

• In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook until golden brown, stirring occasionally, 10-15 minutes., Remove from heat; stir in bread crumbs, tomatoes and parsley. Set aside., Preheat oven to 400°. Spread oil and butter in an ungreased 15x10x1-in. baking pan. Place fillets in pan. Drizzle with lemon juice and sprinkle with salt. Top with bread crumb mixture., Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork.

ANNIE'S POTATO & TOMATO BAKE

Steps:

• Heat the oven to 190C/fan 170/gas 5. Thinly slice the potatoes either by hand or in the food processor (no need to peel them). Put in a pan with water to cover, bring to the boil, simmer for 3 mins, then drain well. Slice the tomatoes.
• Brush oil over the base and sides of a 1.5 litre ovenproof dish. Layer up half the potatoes, seasoning and drizzling with oil as you go, then cover with half the sliced tomatoes. Repeat the layers, finishing with tomatoes.
• Bake for 45-55 mins, until the top is lightly browned. Serve warm or at room temperature. Can be reheated.