Rachael Ray's Pan-Roasted Fish With Burst Tomato Sauce |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
Very quick and easy to make. This sauce would also be good over seared chicken breasts. Ingredients:
1 pint grape tomatoes |
3 garlic cloves, chopped |
1 shallot, chopped |
5 tablespoons olive oil |
salt and pepper |
2 halibut fillets, 6 oz each |
Directions:
1. Pre-heat the oven to 425°F.
2. Spread tomatoes onto a cookie sheet and combine with garlic, shallot, 3 tbsp olive oil, salt and pepper. The tomatoes will burst after 10 minutes. Continue cooking another 10-12 minutes to concentrate flavor.
3. About 10 minutes before you are ready to eat, season fish with salt and pepper and heat 2 tablespoons olive oil in a skillet over medium-high heat. If your fish has skin attached to one side, place skin-side down first. Cook 2 minutes on each side, then transfer to the oven for 5 minutes.
4. Remove tomatoes from oven. Mash the tomatoes with a potato masher on the cookie sheet. Top fish with roasted tomato sauce.
|
|