June 19, 2010 at 6:13 pm (7 ingredients or less, butter, cod fillets, French, haddock fillets, halibut fillets, Main Dish, onion, oven, Quick Dishes, rockfish fillets, salt, scrod fillets, stovetop, white wine)
Prep time: 10 minutes
Cook time: 15 to 20 minutes
Serves 8.
3/4 C very finely chopped onions
8 small fish fillets (about 4 1/2 oz each)
1/2 C peeled, seeded and diced tomatoes
1 1/2 t salt
3/4 C dry white wine
1/4 C butter
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1. Wash the chopped onions in a sieve under cold water. Press with your hand to extrude most of the water.
2. Arrange the fillets, skin side up, in a large gratin dish and sprinkle with the onions.
3. Add the rest of the ingredients except the butter. Place a piece of buttered waxed paper on top and bake in the center of a 400-degree oven for 10 to 12 minutes. At that point the fillets should be tender and cooked through.
4. Remove the fillets to a serving platter or, if you plan to serve them in the gratin dish, hold the fillets with a plate or a small lid and pour the juice into a skillet.
5. Reduce the juice to about 2/3 C. Add the butter, piece by piece, beating with a whisk to incorporate it into the juice, and bring the mixture to a boil. As it comes to a strong boil, the mixture riss like milk ready to boil over; this is when the fat binds into the liquid.
6. Immediately pour the sauce over the fillets and serve.
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October 15, 2009 at 1:28 pm (7 ingredients or less, Aldi ingredients, canned diced tomatoes, cod fillets, halibut fillets, instant white rice, Italian, italian dressing, Main Dish, microwave, mozzarella, Quick Dishes, tilapia)
Prep Time: 5 min
Total Time: 17 min
Makes: 4 servings
2 cups instant white rice, uncooked
1/2 cup water
1 lb. white fish fillets (halibut, cod or tilapia)
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup Italian dressing
1/2 cup shredded mozzarella cheese
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Mix rice and water in 1-1/2 qt. microwaveable casserole. Place fish in single layer over rice; top with tomatoes and dressing. Cover.
Microwave on HIGH 10 min.; top with cheese.
Microwave, uncovered, 2 min. or until fish flakes easily with fork and rice is tender.
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April 22, 2009 at 10:06 am (7 ingredients or less, cod fillets, garlic, grape tomatoes, Main Dish, olive oil, oven, pepper, salmon steaks, salt, swordfish steaks, thyme leaves)
Active: 5 minutes
Total: 27 minutes
Serves 4.
1 pint grape tomatoes
1 1/2 T chopped fresh thyme, divided
4 salmon steaks or fillets (6 to 8 oz each)
2 t olive oil
1/4 t salt, divided
1/4 t pepper, divided
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Heat oven to 425 degrees. Line a rimmed baking pan with nonstick foil.
Toss tomatoes, 1 T of the thyme, olive oil, and 1/8 t each salt and pepper on baking pan. Roast 10 minutes.
Remove from oven. Push tomato mixture to one side of pan. Add salmon to other side. Sprinkle salmon with remaining salt, pepper and thyme. Roast 10 minutes or until salmon is just cooked through and tomatoes are tender.
To serve, spoon tomatoes and juices over salmon.
Variations: Add some minced garlic to the tomato mixture. Try with swordfish steaks or cod fillets.
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April 3, 2009 at 5:21 pm (canned diced tomatoes, carrots, chicken broth, cod fillets, dried thyme, fennel seeds, Main Dish, olive oil, onion, pepper, potatoes, scrod fillets, stovetop, tomato sauce)
Work: 15 minutes
Total: 45 minutes
Serves: 6
2 t olive oil
1 1/2 C chopped onion
1 1/2 C thinly sliced carrots
3 large cloves garlic, minced
1 t fennel seeds (optional)
1/2 t dried thyme
1/2 t salt
1/2 t pepper
2 1/4 C water
14-1/2 oz reduced-sodium chicken broth
2 lb (about 5 medium) all-purpose potatoes, peeled and cut into 1″ chunks
14 oz can diced tomatoes
8 oz can tomato sauce
1 lb thawed or fresh cod or scrod fillets, cut in 1″ chunks
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1. Heat oil in a 4- to 5-qt pot over medium heat. Add onions and carrots; cook, stirring often, 5 minutes or until onions are translucent. Stir in garlic, fennel seeds, thyme, salt and pepper; cook, stirring, 1 minute or until fragrant.
2. Stir in water, broth and potatoes; bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are tender.
3. Stir in tomatoes and tomato sauce; bring to a simmer. Stir in fish. Cover and simmer 5 minutes, or until fish is opaque at center.
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March 29, 2009 at 12:18 pm (7 ingredients or less, cod fillets, haddock fillets, halibut fillets, light Italian dressing, Main Dish, mozzarella, mushrooms, oven, parsley)
1 lb. frozen haddock, halibut or cod fillets (Do not thaw.)
2 Tbsp. light Italian dressing
1 cup sliced fresh mushrooms
1/2 cup shredded mozzarella cheese
1 Tbsp. chopped fresh parsley
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Heat oven to 450°F. Place fish in 13×9-inch baking dish; drizzle with dressing.
Bake 25 min.; top with mushrooms and cheese. Bake 5 min. or until cheese is melted and fish flakes easily with fork.
Sprinkle with parsley.
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January 16, 2009 at 7:24 pm (carrots, celery, chicken broth, cod fillets, cream of mushroom soup, haddock fillets, halibut fillets, Main Dish, onion, pepper, stovetop, thyme leaves)
Fish and Vegetable Skillet
Prep/cook Time: 25 minutes
1 large carrot, cut into matchstick-thin strips
2 stalks celery, cut into matchstick-thin strips
1 small onion, chopped
1/4 cup + 2 tablespoons chicken broth
1/2 teaspoon dried thyme leaves, crushed
Generous dash of pepper
1 can cream of mushroom soup
1 lb firm white fish fillets (cod, haddock or halibut)
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Mix carrot, celery, onion, broth, thyme and pepper in skillet. Heat to a boil. Cover and cook over low heat 5 minutes or until tender-crisp.
Add soup and heat to a boil.
Add fish. Cover and cook over low heat 5 minutes or until done. Serves 4.
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