Wine Baked Yellow Perch With Onions Tomatoes And Mushrooms Food

TOMATOES, MUSHROOMS, AND ONIONS

Steps:

• Cut onion into large dice.
• Heat oil in large skillet over medium-high heat. When oil starts to sizzle, add onions.
• Cook until edges start to brown. Stir frequently.
• While onion cooks, cut tomatoes and mushrooms into large dice. Cut green onions into small dice.
• Rough chop basil and then bruise slightly.
• When onion is ready, add rest of vegetables.
• Combine well and lower heat to medium.
• Cook 5 minutes, stir occasionally.
• Add water, puree, garlic, pepper and salt (or Mrs. Dash).
• Combine very well. Lower heat to simmer. Cook another 5-6 minutes or until mushrooms start to give off their liquid and and start to soften.
• DO NOT COVER.
• Remove from heat. You want this dish to have consistency and not become mushy. This will not have alot of liquid when done.
• This can be divided, and packaged up for the freezer. It has a very long freezer shelf life.
• This makes a very good starter to a tomato sauce. It makes a very different pasta sauce when you add some sour cream or plain yogurt. It is wonderful for soups and stews. I use it mixed with some yogurt to top my salmon patties. It's yummy over baked potato or stirred into a bean dish.
• * Save those stems! Clean them, cut off the very bottom and then cut the rest of the stems into small pieces. Put into a freezer container, just cover with water, add scant pinch of salt, seal and freeze. You can add to this container at any time, just make sure the the stems are covered by water. Now they are ready, water and all to use in a soup or stew!
• ** I like to use a combo of fresh ground peppers, such as pink, and green along with the black. Nowadays, you can buy that type of combo in a handy small grinder in your supermarket.

WARM WILD MUSHROOM AND ROASTED TOMATOES

Steps:

• Preheat oven 425 degrees F
• Place a large skillet on the cook top with the extra-virgin olive oil and the sliced garlic, spread out the garlic so it is in an even layer in the oil. Place the skillet over medium heat and slowly brown the garlic stirring every now and then until golden all over, 4 to 5 minutes.
• Once you have the garlic going, place the tomatoes on a cookie sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Place in the oven and roast for 8 to 10 minutes or until the tomatoes start to burst.
• Once the garlic is brown remove it from the skillet and reserve. Turn the heat up under the skillet to high, once you see the oil ripple add the mushrooms and spread them out in an even layer. Let them cook for about 4 minutes without moving.. Go ahead and give them a stir, add the thyme sprigs and season with some freshly ground black pepper, continue to cook for another 5 minutes stirring every now and then. Add the white wine and cook until it has almost completely evaporated, add some salt and stir to combine.
• Remove the stems of thyme and discard. Transfer the mushrooms to a serving platter, add the roasted tomatoes and the parsley and stir to combine. Sprinkle with the garlic chips and serve hot, warm, room temperature.

WINE-BAKED YELLOW PERCH WITH ONIONS, TOMATOES AND MUSHROOMS

Steps:

• First, you'll need to blanch the tomatoes in order to remove the skins. To do so first bring a medium-sized pan of water to a boil.
• Fill a large bowl half full with ice water and place it in the sink.
• Meanwhile, cut an x in the skin in the bottom of each tomato, being careful not to cut into the flesh.
• Add the tomatoes a few at a time to the boiling water, cooking only 60-90 minutes, or until the skin begins to curl where you've cut the X.
• Remove them from the boiling water with a slotted spoon and immerse them into the ice water immediately.
• Repeat this process until all of the tomatoes have been blanched.
• When they are cool enough to handle peel and dispose of the skin.
• Core and cut the tomatoes into 1-inch cubes; set aside.
• Peel and coarsely chop the onions; set aside.
• Clean and coarsely chop the mushrooms, set aside.
• Preheat the oven to 350°F.
• Gently rub both sides of the fish with salt and pepper; set aside.
• In a large skillet, heat the olive oil over medium-high heat.
• Add the onions and sauté, stirring frequently, for 8 to 10 minutes until the onions begin to color.
• Spoon the onions evenly over the bottom of a baking pan large enough to hold the filets in a single layer.
• Place the fish over the onions, scatter the tomatoes and mushrooms over the fish, then pour the wine over all.
• Bake, basting occasionally, for 15 to 20 minutes until a skewer inserted in the thickest part of the fish meets with no resistance.
• Serve some of the vegetables and pan juices with each portion; sprinkle with parsley.

ROASTED TOMATOES & RED ONIONS

Steps:

• Put the onion in the middle of a large square of double thickness foil. Fold up the sides of the foil to make a baking tray. Scatter the tomatoes on top of the onion and drizzle 3 tbsp olive oil over. Add the garlic and thyme and season. Put the foil on a rack on the barbecue and cook for about 15 mins, or until the onions and the tomatoes are tender. If you are using an oven, put everything into a roasting tray and cook at 220C / fan 200C / gas 7 for 20 mins. Serve with herb omelettes.

WINE-BAKED ONIONS WITH HERBED CRUMB TOPPING

Steps:

• Preheat oven to 350°F. Trim ends of onions to level. Place onions, flat side up, in small baking dish. Season onions with salt and pepper. Add wine to baking dish. Cover with foil and bake until onions are tender, basting with wine occasionally, about 55 minutes.
• Meanwhile, melt butter in medium nonstick skillet over medium heat. Add breadcrumbs, parsley and thyme and sauté until breadcrumbs are light golden brown, about 4 minutes.
• Remove onions from pan. Spoon breadcrumb mixture evenly onto onions. Press breadcrumbs lightly to adhere. Continue baking onions, uncovered, until breadcrumbs are crisp and golden brown, about 15 minutes. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm onions in 350°F. oven until topping is crisp, about 15 minutes.)

BAKED MUSHROOMS WITH THYME AND WHITE WINE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper.
• Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally.

FRENCH STYLE ROASTED PERCH WITH FENNEL, TOMATOES AND WINE

Steps:

• Pre-heat oven to 250C/495F/Gas 9.
• Grease an attractive oven to table roasting dish or tray with a little of the olive oil. About 12" x 9" in size.
• Wash and pat the fillets of perch dry - set to one side.
• Place all the prepared vegetables, dill & coriander seeds into the tray/dish and pour on the remaining olive oil; mix well and season with salt & pepper.
• Roast for 30 - 45 minutes on the top shelf, until the vegetables are charred and nearly soft.
• Remove the vegetables carefully from the oven and turn the temperature down to 180C/375F/Gas 5.
• Place the fillets of perch on top of the vegetables.
• Pour the glass or cup of wine over the top of the fish & gently cover the fish fillets with some of the vegetables, so they do not dry out during cooking.
• Sprinkle the fennel seeds over the top and place 6 slices of lemon on top - to be cooked with the fish and vegetables.
• Return the fish and vegetable dish to the oven and cook for a further 15 - 20 minutes or until the fish is cooked and opaque white in colour.
• Sprinkle some chopped fennel fronds on top and serve with a wedge of lemon, seasonal vegetables and wild rice.

PERCH OR SNAPPER FILLET WITH TOMATOES AND ONION

Steps:

• Preheat oven to 325 degrees F.
• Coat a baking dish with canola oil thoroughly and add the fillets skin side down.
• Pour the lemon juice over the fish and bake approximately 8 minutes or less, the fish will flake when touched with a fork when done.
• While the fillets bake, heat a medium saute pan over medium heat and add the olive oil to it.
• Heat the oil and add the garlic and onions.
• Once the onions are translucent, add the tomatoes and parsley.
• Continue to saute for approximately 5 minutes over medium heat.
• Remove the fillets from the oven and serve with the tomatoes and onions on top.

MUSHROOM, TOMATO AND ONION SAUTE

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.

PYAZ KA LACCHA (RAW ONION RELISH)

Steps:

• Put onions in a bowl and cover with cold water. Set aside to soak for 15 minutes. (This removes some of the onion's bite, but you can skip this step if you'd like a stronger onion flavor.)
• Drain onions and thoroughly pat dry. Return onions to the bowl and stir in lemon juice, salt, paprika and cayenne. Let sit at room temperature for at least 30 minutes for the flavors to meld before serving. Taste and add more salt, lemon and spices, if you like.
• Use immediately or refrigerate in an airtight container for up to 2 weeks. Serve alongside grilled or roasted meats and fish; stuff into sandwiches, especially grilled cheese or tuna salad; use as a topping for pizza, burgers and hot dogs; scramble into eggs; toss into salads, especially starchy grain and potato salads.