Best 6 Whole Baked Fish With Sun Dried Tomatoes Recipes
Indulge in the Mediterranean flavors of this stunning Whole Baked Fish with Sun-Dried Tomatoes. This delectable dish features a tender, flaky fish fillet, enveloped in a vibrant and flavorful sauce made from sun-dried tomatoes, capers, and aromatic herbs. The sun-dried tomatoes impart a tangy sweetness, while the capers add a briny kick, creating a harmonious balance of flavors. Served atop a bed of roasted vegetables, this dish is a symphony of colors and textures, sure to impress any seafood enthusiast. Along with the main recipe, this article also includes a tantalizing collection of complementary recipes to elevate your culinary experience. Discover a refreshing Sun-Dried Tomato Pesto, perfect for adding zest to pasta dishes or as a vibrant dip. Elevate your appetizers with Sun-Dried Tomato Bruschetta, featuring a delightful combination of sun-dried tomatoes, creamy goat cheese, and fresh basil. And for a satisfying side dish, try the Sun-Dried Tomato and Spinach Salad, bursting with flavors and nutrients.
Check out the recipes below so you can choose the best recipe for yourself!
WHOLE BAKED FISH WITH SUN-DRIED TOMATOES
Don't get fatter, leave off the batter! Baking fish such as sea bass whole is the very best way of cooking them, as it preserves and the flavours and delicious juices - and it's a great dish for sharing!
Categories Main Hairy Dieters
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 220°C/Fan 200°C/Gas 7. Put the sliced onion, pepper and new potatoes on a large baking tray and drizzle with 1 teaspoon of the oil. Season with a little salt and lots of freshly ground black pepper. Toss the veg together well and spread them out on the tray. Bake in the oven for 20 minutes or until the vegetables are lightly browned and beginning to soften. While the vegetables are cooking, make the stuffing for the fish. Put the ciabatta pieces in a large non-stick frying pan and place it over a medium heat. Cook for 4-5 minutes, turning regularly until the chunks of bread are lightly toasted. Cut the sun-dried tomatoes into thin strips and finely slice the garlic. Add the pine nuts, garlic and tomatoes to the frying pan and toss together over a low heat for 2 minutes more until the nuts are lightly toasted. Remove the pan from the heat and leave to cool for a few minutes. Add the parsley and basil leaves and toss together. Working carefully as some sea bass fins are very spiky, slash the fish diagonally with a knife 4 times down each side. Sprinkle with half the lemon juice, making sure plenty goes into each cut and season with black pepper. Take the tray with the vegetables out of the oven and turn them with a spatula. Push the veg into a heap down the centre of the tin and place the fish on top. Open the fish and spoon the bread, tomato and herb filling inside. Don't worry if a few pieces fall on to the tray but try to keep them close to the fish or they could burn. And remember that the baking tray will be hot, so watch your fingers. Close the fish and drizzle with the remaining lemon juice and the rest of the oil. Bake for 20-25 minutes or until the fish is just cooked and the filling is hot. Check by sliding a knife into the thickest part of the fish and peering inside - the fish should look white and a little flaky rather than translucent. Serve right away - nothing else needed.
Nutrition Facts :
BAKED FISH WITH TOMATO-OLIVE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 530, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 63 milligrams, Sodium 1001 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 40 grams, Sugar 5 grams
MEDITERRANEAN BAKED HALIBUT
Gluten free, whole 30, and delicious, this baked fish is perfect for an easy weeknight meal. Fresh sun-dried tomatoes work best here, but a clean olive oil packed version is ok too.
Provided by Alicia
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Mix together chopped sun-dried tomatoes, mayo, garlic, oregano, and red pepper flakes (if using).
- Coat a small baking sheet with a splash of olive oil and place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt. Spread the mayonnaise/tomato mixture over the top of the fish.
- Bake at 425 for 15-17 minutes. My fish was about 1 1/2" thick and took 15 minutes. Remove from oven and top with fresh chopped basil. Enjoy!
Nutrition Facts : Carbohydrate 4 g, Protein 43 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 117 mg, Sodium 256 mg, Fiber 1 g, Sugar 2 g, Calories 320 kcal, UnsaturatedFat 10 g, ServingSize 1 serving
MEDITERRANEAN TILAPIA
We had some beautiful tilapia fillets, but no recipes! I had recently bought some amazing sun-dried tomatoes packed in oil, and decided to invent a slightly Mediterranean fish dish for a quick weeknight dinner. My husband is a recipe purist, always follows them to the letter, but after this, he's learned to trust my inventions!
Provided by FLAPJACK18
Categories Seafood Fish Tilapia
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the sun-dried tomatoes, olives and capers. Set aside.
- Place the tilapia fillets side by side in a baking dish. Drizzle with oil and lemon juice.
- Bake for 10 to 15 minutes in the preheated oven, until the fish flakes with a fork. Check after 10 minutes, so as not to overcook, or the fish may be dry. When fish is done, top with the tomato mixture, and serve.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 5.4 g, Cholesterol 41.4 mg, Fat 7.2 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 1 g, Sodium 464 mg, Sugar 0.2 g
WHOLE BAKED FISH WITH SUN-DRIED TOMATOES
Make and share this Whole Baked Fish With Sun-Dried Tomatoes recipe from Food.com.
Provided by hectorthebat
Categories < 60 Mins
Time 59m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 220C/Gas 200C/Gas 7. Put the sliced onion, pepper and new potatoes on a large baking tray and drizzle with 1tsp of the oil. Season with a little salt and lots of freshly ground black pepper. Toss the veg together well and spread them out on the tray. Bake in the oven for 20 minutes or until the vegetables are lightly browned and beginning to soften.
- While the vegetables are cooking, make the stuffing for the fish. Put the ciabatta pieces in a large non-stick frying pan and place it over a medium heat. Cook for 4-5 minutes, turning regularly until the chunks of bread are lightly toasted.
- Cut the sun-dried tomatoes into thin strips and finely slice the garlic. Add the pine nuts, garlic and tomatoes to the frying pan and toss together over a low heat for 2 minutes more until the nuts are lightly toasted. Remove the pan from the heat and leave to cool for a few minutes. Add the parsley and basil leaves and toss together.
- Working carefully, as some sea bass fins are very spiky, slash the fish diagonally with a knife 4 times down each side. Sprinkle with half the lemon juice, making sure plenty goes into each cut and season with black pepper. Take the tray with the vegetables out of the oven and turn them with a spatula. Push the veg into a heap down the centre of the tin and place the fish on top.
- Open the fish and spoon the bread, tomato and herb filling inside. Don't worry if a few pieces fall on to the tray, but try to keep them close to the fish or they could burn. And remember that the backing tray will be hot, so watch your fingers. Close the fish and drizzle with the remaining lemon juice and the rest of the oil.
- Bake for 20-25 minutes or until the fish is just cooked and the filling is hot. Check by sliding a knife into the thickest part of the fish and peering inside - the fish should look white and a little flaky rather than translucent. Serve right away - nothing else needed.
Nutrition Facts : Calories 233.6, Fat 10.4, SaturatedFat 1.1, Sodium 135.4, Carbohydrate 33.1, Fiber 4.7, Sugar 5.7, Protein 5.3
BAKED FISH WITH BASIL AND SUN-DRIED TOMATOES
I love fish and this recipe is a favorite of ours. I use flounder or cod. But you can really use any white fish of your choice. I wasn't always a fish lover, but my granmother made me eat this or else I was not allowed to have any of her Anise cookies. Well, I couldn't stop eating eat and asked for it as much as I could. Thanks...
Provided by Roberta Savio
Categories Fish
Time 45m
Number Of Ingredients 10
Steps:
- 1. in medium saucepan add 3 Tbsp olive oil and saute onions until golden
- 2. add sun-dried tomatoes and cook stirring and adding the water a little at a time
- 3. when water has evaporated add the wine and cook about 4-5 minutes, remove from heat
- 4. In a baking pan spread the potatoes and top with remaing olive oil, salt and pepper to taste
- 5. place fish on top and sauce on top of that
- 6. bake 30 minutes in a 400 preheated oven
Tips:
- Choose the right fish: For this recipe, a whole fish like trout, sea bass, or snapper is ideal. Make sure the fish is fresh and has been cleaned and gutted.
- Use high-quality ingredients: The quality of your ingredients will greatly affect the flavor of your dish. Use fresh sun-dried tomatoes, flavorful herbs, and a good quality olive oil.
- Don't overcook the fish: Fish is a delicate protein that can easily be overcooked. Cook the fish until it is just cooked through, about 10-12 minutes per inch of thickness.
- Let the fish rest before serving: After the fish is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the fish and make it more tender.
Conclusion:
This whole baked fish with sun-dried tomatoes is a flavorful and elegant dish that is perfect for a special occasion or a weeknight meal. The fish is cooked to perfection and the sun-dried tomatoes add a delicious tangy flavor. Serve the fish with your favorite sides, such as roasted vegetables, rice, or mashed potatoes.
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