Baked Fish with Tomato-Orange Confit

Yield:	6 Servings
Categories:	Fish, Seafood

4		Sun-dried tomatoes -- (not
		In oil)
1	tb	Olive oil
1/2	c	Onion -- minced
1		Clove garlic -- peeled and
		Minced
2	lg	Tomatoes -- peeled, seeded
		And
2	tb	Orange peel -- grated
2	tb	Orange juice
2	tb	Lime juice
1/2	ts	Dried tarragon -- crushed
	pn	Cayenne pepper
1/2	ts	Fennel seeds -- crushed
2		Oranges -- peeled and
		Sectioned
1	tb	Unsalted butter
		Ground black pepper -- to
		Taste
1 2/3	lb	Fish fillets
1	ts	Olive oil
		Cut into cubes

Advertisement