Best 9 Fish Fillets With Tomatoes Squash And Basil Recipes

TOMATO-BASIL BAKED FISH

Steps:

• In a shallow bowl, combine lemon juice and oil. Add fish fillets; turn to coat. Place in a greased 9-in. pie plate. Sprinkle with half each of the basil, salt and pepper. Arrange tomatoes over top; sprinkle with cheese and remaining seasonings., Cover and bake at 400° until fish flakes easily with a fork, 10-12 minutes.

BAKED FISH WITH SUMMER SQUASH

Steps:

• Preheat oven to 400°F. Place squashes, thyme, and capers in a 9-by-13-inch baking dish; drizzle with 2 tablespoons oil and season with salt and pepper. Toss to combine.
• Season fish with salt and pepper; arrange over squashes. Top with tomatoes. Drizzle fish and tomatoes with remaining 1 tablespoon oil. Cover with parchment-lined foil and bake 15 minutes.
• Remove foil and continue to bake until fish is opaque and squashes are tender, about 10 minutes. Serve with rice.

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

FETA TOMATO-BASIL FISH

Steps:

• In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Meanwhile, broil fish 4-6 in. from the heat for 5-6 minutes. Top each fillet with tomato mixture and cheese. Broil 5-7 minutes longer or until fish just begins to flake easily with a fork.

TILAPIA TOMATO BASIL FILLETS

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In shallow dish, combine lemon juice, peel and oil. Dip fillets into lemon mixture turning to coat. Place in baking dish.
• Sprinkle basil, salt and pepper over fillets. Spoon tomatoes over fillets. Sprinkle with cheese. Cover with foil. Bake 15 to 20 minutes or until fish flakes easily with fork.

FISH FILLETS WITH TOMATOES, SQUASH, AND BASIL

Steps:

• 1. hoose your cooking method, and select the correct vessel for your dish -- foil or parchment paper. Place four 14x12" sheets of foil (grill) or parchment paper (baking) on a work surface. Divide the squash among the parchment paper or foil, arranging on one side of the sheet in thin layers. Sprinkle the shallots and sliced basil over, dividing equally. Scatter the tomato halves around the squash. Drizzle each packet with 1 tbsp wind and 1/2 tbs oil. Add 1/2 tbsp water to each packet if grilling. Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tbsp oil over each.
• 2. Fold the foil or parchment paper over the mixture and crimp the edges tightly to form a sealed packet. (This can be made 4 hours ahead. Keep refrigerated. Let stand at room temperature for 15 minutes before continuing cooking.).
• 3. Build a medium fire in a charcoal grill or heat a gas grill to medium-high. Alternately, heat the oven to 400 degrees. Bake or grill the fish until just cooked through (A toothpick poked through the parchment paper will slide through fish easily.) about 10 minutes.
• 4. Carefully cut open the packets (steam will escape). Garnish with the basil leaves.

FISH FILLETS WITH TOMATOES, SQUASH AND BASIL

Steps:

• use parchment or foil (if grilling)place 4 14 X12 sheets or parchment or foil on work surface. divided squash among them in thin layers. sprinkle shallots and sliced basil over. scatter tomatoes around. drizzle each packet with 1 TBS wine and 1/2 TBs EVOO (add 1/2 TBS water to each if grilling) Season with salt and pepper. Place fish fillet atop each portion. season with salt and pepper. drizzle 1/2 TBS EVOO over each. Fold and crimp paper over. This can be made ahead of time. Let stand for 15 min before grilling. place packets on baking sheets in single layer bake in 400 degree oven or grill approximately 10 minutes.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

GREEK BAKED FISH WITH TOMATOES AND ONIONS

Steps:

• Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
• Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
• Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.