Bluefish Baked With Tomatoes

Plum tomatoes add extra flavor to this healthy baked fish recipe.

[quicklook-recipe prep_time=”25 min” cook_time=”35min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1-2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 1/4 pounds fennel or celery, trimmed and sliced
  • 4-inch strip of orange zest, cut into matchsticks

    [/ingredients-left]
    [ingredients-right]

    • Pepper
    • 1/2 cup dry white wine or chicken stock
    • 4 large plum tomatoes, peeled, seeded, and diced
    • 4 bluefish or perch fillets (4 to 6 ounces each), fresh or frozen

      [/ingredients-right]
      [/ingredients-list]

      [step-list-wrapper title=”How to make it” time=”60 minutes”]
      [step-item number=”1″ image_url=”” title=”” ] Preheat oven to 450°F. Prepare four 12-inch square pieces of parchment paper or aluminum foil. Fold in half and cut out a half-heart shape on the fold.[/step-item]

      [step-item number=”2″ image_url=”” title=”” ]In a nonstick skillet, heat oil. Sauté garlic, fennel, orange zest, and pepper 3 minutes. Add wine, cover, and simmer 5 minutes. Add tomatoes, cover, and simmer 5 minutes. Uncover and cook until most of liquid evaporates.[/step-item]

      [step-item number=”3″ image_url=”” title=”” ]Place 1 fillet on each piece of paper, and top with a quarter of mixture. Starting at one end, close the edges by making small pleats. Work around the length of the paper to seal the package. Fold the end piece under the package.[/step-item]

      [step-item number=”4″ image_url=”” title=”” ]Bake on a baking sheet 12 to 15 minutes or until paper puffs and fish is cooked. Transfer to individual dishes, carefully open paper, and serve at once.[/step-item]

      [/step-list-wrapper]

      [nutrition-info calories=”249″ calories_fat=”” fat=”9g” sat_fat=”” choles=”67mg” sodium=”206mg” carbs=”20g” sugars=”” protein=”26g” fiber=”2g”]

      [/nutrition-info]

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      Originally Published in Reader's Digest