Zesty Baked Fish With Tomatoes And Feta Recipes

Steps:

• Pat thawed fish with paper towels to remove excess moisture. Place fillets in a glass baking dish (spray dish with non-stick spray).
• Place 2 tomato slices on each fish fillet.
• Pour Italian Dressing over fish and tomatoes; season with salt and pepper.
• Bake 350 degrees for 20 minutes; then top with Feta Cheese and bake another 6-8 minutes, depending on thickness of fish.
• Optional: If you like olives, sprinkle them on top at the same time as the Feta Cheese.
• For a well balanced meal, serve with brown rice and steamed broccoli.

Steps:

• Preheat Broiler.
• Spray oil large broiler baking dish.
• Arrange fish fillets in a single layer in baking dish.
• Scatter onion over fish fillets and season with salt and pepper to taste.
• Scatter tomato over onion and fish.
• Drizzle melted butter over top.
• Broil for 5-7 minutes.
• Sprinkle with feta and continue to broil for 3-5 minutes more or until fish flakes easily and is cooked through.
• Sprinkle with fresh chopped cilantro to serve.

Steps:

• Heat oil in large nonstick skillet over med heat.
• Add onions and garlic and cook, stirring frequently, until onions are softened, about 4 minute.
• Add the tomatoes and zest:cook, stirring until heated through, about 3 minute.
• Sprinkle fish with salt, place in skillet, and spoon some of the tomato mixture overthe top.
• Cover the skillet and cook until fish is opaque in center (6-8 min). Sprinkle with crumbled feta and lemon wedges.

Steps:

• In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Meanwhile, broil fish 4-6 in. from the heat for 5-6 minutes. Top each fillet with tomato mixture and cheese. Broil 5-7 minutes longer or until fish just begins to flake easily with a fork.

Steps:

• Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
• Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
• Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

Steps:

• Preheat oven to 425 degrees.
• in a 13x9x2-inch baking dish, combine tomatoes, lemon juice, garlic salt, olive oil and pepper; mix well.
• Top with fish fillets in a single layer.
• Spoon some tomato mixture over fish.
• Bake 15 minutes or until sauce is bubbling and fish flakes easily with a fork.
• Garnish with pine nuts.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
• In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange tilapia in a baking dish. Add a splash of white wine and season with salt and pepper.
• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until garlic is fragrant and onion is tender, about 3 minutes. Add tomatoes. Cover and simmer until tomatoes begin to release their juices, about 4 minutes.
• Add zucchini, olives, and wine; simmer for 5 minutes. Add cilantro and hot sauce. Season with salt and simmer for 3 to 4 minutes longer. Spoon sauce over and around tilapia and drizzle with remaining olive oil. Cover tightly with foil.
• Bake in the preheated oven until fish flakes easily with a fork, about 45 minutes.

Steps:

• Heat oven to 450°F.
• Place fish in 13x9-inch baking dish; drizzle with dressing.
• Bake 25 min.; top with tomatoes and cheese. Bake 5 min. or until cheese is melted and fish flakes easily with fork.
• Sprinkle with parsley.

Steps:

• Preheat the oven to 425˚F.
• Slice the pearl tomatoes horizontally (each one in four pieces) and place on paper towels to drain. (If you are using one large tomato, cut the end pieces and slice the rest in six slices). After 3-4 minutes, turn them over and place on new paper towels. Cut the pepper into four rings and set aside.
• Oil well a small, shallow ceramic baking dish (or four individual ceramic ramekins) and place half of the tomato slices at the bottom. Sprinkle with some sea salt and crushed pepper flakes. Top with half the bell pepper slices.
• Arrange the two Feta pieces on top of the tomato/pepper layer, place the remaining tomato slices on top of each piece of cheese, and place the rest of the bell pepper rings on the tomato. Drizzle liberally with the extra virgin olive oil, sprinkle with oregano and some more pepper flakes, and transfer to the middle of the oven.
• Bake for about 25 minutes, or until the feta turns a light-golden color and the oil is sizzling. If you want to deepen the color, you can place the dish under the broiler for 1-2 minutes at the end of the cooking time.
• Brush some olive oil on the slices of good, multigrain bread, and grill on both sides. Serve the baked feta immediately with some warm grilled bread.