Friday, March 12, 2010

Baked Fish and Rice

[Prepared February 2010]
1-1/2 lbs cod filets, or other firm white fish
Sauce
2 T EVOO
1 c ripe tomatoes, seeded and coarsely chopped
1/2 small onion, blossom cut
2 green onions, sliced
1 clove garlic, minced
2/3 c dry white wine
fish or chicken stock as needed
2 T fresh dill, chopped
2 T fresh parsley, chopped
zest and juice of half a lemon

1/3 c kalamata olives, pitted and chopped
1-1/2 c microwave or boiled rice (see Recipe)
Preheat the oven to 300 ºF. Place the fish, cut into serving-size pieces, in a large covered glass baking dish. Heat the oil in a large saute pan over medium heat. Add the tomatoes, and cook about 5 minutes, with stirring. Add the aromatics. Cook a few minutes to soften, and add the wine. Reduce by half, and add the herbs, lemon, and olives and enough stock to cover fish. Cook for a few minutes more to combine flavors. Pour the sauce over the fish, cover and bake 30 to 40 minutes until fish flakes easily.
To serve, push the fish out of the way, and fill the space with rice. Let stand 10 minutes for flavor to absorb. Serves 4.

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