Oven Baked Fish Fillet Recipe
I am sharing this recipe of Baked Fish Fillets which is near and dear to my heart. Stock up on more and more Fish as you will want to make this Baked Fish Fillets time and again. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Dish up this Baked Fish Fillets for a meal today and see it simply vanish.
Ingredients
1/4 cup chopped onion
2 tablespoons olive oil
1 can (1 lb.) stewed tomatoes
2 teaspoons sugar
1/8 teaspoon ground cloves
2 pounds fillets or boneless chunks of rockfish, sea bass, sturgeon, or turbot (thaw if frozen)
About 3 tablespoons melted butter or margarine
1/2 cup pimiento-stuffed Spanish olives, sliced
1 tablespoon capers, drained
1 tablespoon minced parsley
Directions
In a heavy saucepan or frying pan, saute onion in olive oil until soft.
Add tomatoes, sugar, and cloves.
Simmer, uncovered, stirring often, until thickened (about 15 minutes).
Pat fish dry.
Brush all sides of fish pieces with melted butter and arrange in a shallow baking pan.
Bake, uncovered, in a 400° oven until fish flakes when tested with a fork, about 10 to 12 minutes, depending on the fish used.
Lift fish to a warm serving platter and keep warm.
Pour any fish juices into sauce.
Remove from heat, stir in olives and capers, and spoon sauce over fish.
Garnish with parsley.
Add tomatoes, sugar, and cloves.
Simmer, uncovered, stirring often, until thickened (about 15 minutes).
Pat fish dry.
Brush all sides of fish pieces with melted butter and arrange in a shallow baking pan.
Bake, uncovered, in a 400° oven until fish flakes when tested with a fork, about 10 to 12 minutes, depending on the fish used.
Lift fish to a warm serving platter and keep warm.
Pour any fish juices into sauce.
Remove from heat, stir in olives and capers, and spoon sauce over fish.
Garnish with parsley.
