Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 450-degree oven
12 minutes per inch of thickness. Serve with confit on top.

Recipe By : Sarah Leah Chase

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