Friday, June 18, 2010
Orange Roughy with Roasted Fennel, Tomatoes, and Oil-Cured Olives
Last week we made a great fish dish, that I think most everyone would like. That is if you like tomatoes, olives and fennel..and you would be crazy not to. This is a great dish for the summer because it is light and fresh and healthy.
All you need is the following ingredients:
1 cup dry white wine
1/2 cup extra virgin olive oil
1 large fresh fennel bulb with fronds attached, trimmed; bulb quartered lengthwise, then thinly sliced, fronds chopped and reserved for garnish
1/2 red onion, halved lengthwise through root end, thinly sliced
1 pound orange roughy filets, about 2 filets
2 tablespoons all purpose flour
3 large garlic cloves, peeled, and crushed
1/4 cup chopped fresh italian parsley
1/2 pound cherry tomatoes, halved
1/4 cup oil cured black olives, pitted, and halved
Position rack in center of oven and preheat to 400 degrees. Generously brush a baking sheet with olive oil. Arrange fennel slices in single layer. Top with onion slices in a single layer. Sprinkle with salt and fresh cracked pepper. Drizzle with olive oil to coat. Roast in oven for about 20 minutes or until the fennel and onion start to brown and caramelize.
Meanwhile rinse fish with water and pat dry with paper towels. Sprinkle fish with salt and pepper. Lightly dust the fish on both sides with flour. Pour 2-3 tablespoons of olive oil in large pan. Heat over medium high heat until oil is hot. Place fish in pan and cook until golden brown on both sides about 3 minutes per side. Remove fish from pan and set aside. Using the same pan pour the wine in the pan and add the garlic and cook until wine has reduced to half. Then add the tomatoes and olives. And cook for another 3 minutes on low heat. Then place the fish back in the pan and sprinkle parsley on top; remove from the heat.
Take the roasted fennel and onion and place on the bottom of the plate then add the fish and sauce on top. Serve immediately.