Recipe - Baked Fish With Tomato-Orange Confit

4 Sundried tomatoes (not
In oil)
1 tablespoon Olive oil
One half cup Onion minced
1 Clove garlic peeled and
Minced
2 lg Tomatoes peeled, seeded
And

2 tablespoon Orange peel grated
2 tablespoon Orange juice
2 tablespoon Lime juice
One half teaspoon Dried tarragon crushed
pn Cayenne pepper
One half teaspoon Fennel seeds crushed
2 Oranges peeled and
Sectioned
1 tablespoon Unsalted butter
Ground black pepper to
Taste
1 2/3 pound Fish fillets
1 teaspoon Olive oil
Cut into cubes

Cover the dried tomatoes with boiling water and let sit until softened,
about 20 minutes. Drain and chop. In a medium pan heat 1 tbsp. olive oil
over medium heat. Add the onion and garlic; saute 10 minutes. Stir in the
dried and fresh tomatoes, orange peel, orange and lime juices, tarragon,
cayenne and fennel seeds. Cook over medium heat 10 minutes. Stir in the
orange sections, butter, pepper. Keep warm. Place fish on a rack in a
baking pan or use a broiling pan. Brush with 1 tsp. olive oil and bake in a
preheated 450degree oven 12 minutes per inch of thickness. Serve with
confit on top.

Recipe By : Sarah Leah Chase

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini