Roasted Fish Fillets

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Roasted Fish Fillets with Orange Caramelized Onions

Roasted Fish Fillets with Orange Caramelized Onions
This Roasted Fish Fillets with Orange Caramelized Onions recipe is great with almost any fish fillets – salmon, halibut, snapper, pickerel or tilapia. It is in my recipe collection from the Canadian Living Magazine August 2001. If you use salmon it is a lovely color with the caramelized onions. I like the idea of using it with tilapia as I find I am sometimes stuck to make tilapia fillets with an interesting taste.

  • 2 Onions, thinly sliced 2
  • 4 cloves Garlic, minced 4
  • 3 Tbsp Fresh Dill, chopped 50ml
  • 1 Orange 1
  • 4 Fish Fillets 1 lb/500g 4
  • 2 Tbsp Oil 25ml

In large ovenproof skillet, heat 2 Tbsp (25ml) vegetable oil over medium heat; cook onions, stirring until golden, about 15 minutes. Add garlic and 1 Tbsp (15ml) of the dill.

Meanwhile grate 2 Tsp (10ml) rind from orange; set aside. Cut orange crosswise in half. Squeeze one of the halves to make 2 Tbsp (25ml) juice; add juice to onions. Cut remaining half into 4 wedges; set aside.

In small bowl, combine reserved orange rind, 1 Tbsp (15ml) of the remaining dill and ¼ Tsp (1ml) each salt and pepper; rub onto fillets. Place fillets on onions.

Bake in 425F (220C) degree oven until fish is opaque and flakes easily when tested, about 12 minutes. Sprinkle with remaining dill. Serve with reserved orange wedges.

Makes 4 servings.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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