Wednesday, September 8, 2010

Baked Fish with Vegetables

I found this recipe in an America's Test Kitchen "Cooking for Two" magazine. I had to do a little altering to match what I had on hand, but it turned out very well.

6 ounces cherry tomatoes (about 1 cup), quartered
1/2 (9-ounce) package frozen artichoke hearts (about 1 cup), thawed and patted dry--(EP-I didn't have these, so I used a cup of eggplant chopped to be roughly the same size as artichose hearts)
1/4 cup pitted kalamata olives, chopped coarse (EP-I didn't have these)
2 Tblsp dry white wine (EP-I used water)
1 shallot, minced
2 tsp extra-virgin olive oil
1 garlic clove, minced
1/2 tsp minced fresh thyme or 1/8 tsp dried
1/4 tsp salt
1/4 tsp pepper
2 (6-ounce) skinless fish fillets, 1 to 1.5 inches thick (cod, hallibut, haddock)
1 Tbsp chopped fresh basil
Lemon wedges, for serving

1. Adjust an oven rack to the middle position and heat the oven to 450'F. Toss the tomatoes, artichokes(eggplant), olives, water, shallot, 1 tsp of the oil, garlic, thyme, 1/8 tsp of the salt, and 1/8 tsp of the pepper together in a medium bowl, then spread in an 8-inch square baking dish.
2. Pat the fillets dry with paper towels and nestle into the tomato mixture. Brush the top of the fillets with the remaining teaspoon of oil and season with the remaining 1/8 tsp of salt and 1/8 tsp of pepper. Cover the dish tightly with foil and bake for 10 minutes.
3. Remove the foil and continue to bake until the fish flakes apart when gently prodded with a paring knife, 5 to 10 minutes longer. Sprinkle with the basil and serve with the lemon wedges.

Serves 2

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