Ingredients with Measurements:
- 4 fillets of white fish (such as cod or haddock)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 1/2 cup white wine
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Baking dish (9x13 inches)
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the red bell pepper, diced tomatoes, white wine, oregano, salt, and black pepper to the skillet. Bring to a simmer and cook for 10 minutes.
4. Place the fish fillets in the baking dish and pour the tomato mixture over them.
5. Cover the baking dish with aluminum foil and bake for 20 minutes.
6. In a small bowl, mix together the breadcrumbs, Parmesan cheese, parsley, and basil.
7. Remove the foil from the baking dish and sprinkle the breadcrumb mixture over the fish.
8. Return the baking dish to the oven and bake for an additional 10 minutes, or until the topping is golden brown and the fish is cooked through.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 295
- Fat per serving: 10g
- Protein per serving: 28g
- Carbohydrates per serving: 14g
- Fiber per serving: 3g
Substitutions for ingredients:
- Instead of white fish, you can use salmon or tilapia.
- Instead of white wine, you can use chicken or vegetable broth.
- Instead of breadcrumbs, you can use crushed crackers or panko breadcrumbs.
- Instead of Parmesan cheese, you can use Romano or Asiago cheese.
Variations:
- Add sliced mushrooms to the tomato mixture.
- Use fresh tomatoes instead of canned.
- Add capers or olives to the tomato mixture.
- Use different herbs, such as thyme or rosemary.
Tips and tricks:
- Make sure to pat the fish fillets dry with a paper towel before placing them in the baking dish.
- If the breadcrumb mixture is not browning, place the baking dish under the broiler for a minute or two.
- Serve with lemon wedges for a bright, citrusy flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the fish in a baking dish and cover with aluminum foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the fish on a bed of rice or quinoa.
- Garnish with fresh herbs, such as parsley or basil.
- Serve with a side salad or roasted vegetables.
Garnishes:
- Fresh herbs, such as parsley or basil.
- Lemon wedges.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Rice or quinoa.
- Side salad.
Troubleshooting advice:
- If the fish is not cooked through after the initial 20 minutes of baking, cover with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Salignon is a French term that refers to a dish that is cooked in a tomato-based sauce. This recipe is inspired by the classic French dish, but with a few modifications.
Flavor profiles:
- This dish is savory and slightly sweet, with a tangy tomato flavor and a crunchy breadcrumb topping.
Serving suggestions:
- Serve hot with a side of rice or quinoa and a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A