Wine Baked Yellow Perch With Onions Tomatoes And Mushrooms Recipes

Steps:

• First, you'll need to blanch the tomatoes in order to remove the skins. To do so first bring a medium-sized pan of water to a boil.
• Fill a large bowl half full with ice water and place it in the sink.
• Meanwhile, cut an x in the skin in the bottom of each tomato, being careful not to cut into the flesh.
• Add the tomatoes a few at a time to the boiling water, cooking only 60-90 minutes, or until the skin begins to curl where you've cut the X.
• Remove them from the boiling water with a slotted spoon and immerse them into the ice water immediately.
• Repeat this process until all of the tomatoes have been blanched.
• When they are cool enough to handle peel and dispose of the skin.
• Core and cut the tomatoes into 1-inch cubes; set aside.
• Peel and coarsely chop the onions; set aside.
• Clean and coarsely chop the mushrooms, set aside.
• Preheat the oven to 350°F.
• Gently rub both sides of the fish with salt and pepper; set aside.
• In a large skillet, heat the olive oil over medium-high heat.
• Add the onions and sauté, stirring frequently, for 8 to 10 minutes until the onions begin to color.
• Spoon the onions evenly over the bottom of a baking pan large enough to hold the filets in a single layer.
• Place the fish over the onions, scatter the tomatoes and mushrooms over the fish, then pour the wine over all.
• Bake, basting occasionally, for 15 to 20 minutes until a skewer inserted in the thickest part of the fish meets with no resistance.
• Serve some of the vegetables and pan juices with each portion; sprinkle with parsley.

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
• Sprinkle on the basil, salt and pepper, and stir to combine.

Steps:

• Preheat oven to 325 degrees F.
• Coat a baking dish with canola oil thoroughly and add the fillets skin side down.
• Pour the lemon juice over the fish and bake approximately 8 minutes or less, the fish will flake when touched with a fork when done.
• While the fillets bake, heat a medium saute pan over medium heat and add the olive oil to it.
• Heat the oil and add the garlic and onions.
• Once the onions are translucent, add the tomatoes and parsley.
• Continue to saute for approximately 5 minutes over medium heat.
• Remove the fillets from the oven and serve with the tomatoes and onions on top.

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.