Easy Everyday Fish Roasted with
Caramelized Onions and Roasted Potatoes
A recipe by Marie Simmons

• 2 tablespoons extra virgin olive oil
• 2 large yellow onion, cut into 1/4-inch vertical slices (about 4 cups)
• 1 strip orange zest (removed with a vegetable peeler) cut into thin slivers
• 1/2 teaspoon dried thyme or oregano
• 1 pound small potatoes, unpeeled, cut into 1 inch chunks
• Salt and freshly ground black pepper
• 1 to 1 and 1/4 pounds thick salmon, halibut, swordfish, cod or other firm fish steaks or skinless filets

1. Heat oven to 400°F. Combine the olive oil, onion, potatoes, orange zest, thyme or oregano in a large (13x9-inches) heavy baking dish; sprinkle with salt and pepper, Stir to combine.

2. Roast until edges of onion begin to brown, about 30 minutes, stirring and turning potatoes once after 15 minutes. Remove from oven; increase over temperature to 450°F.

3. Push the onion mixture to the sides of baking dish. Add the fish in a single layer. Sprinkle with salt and pepper. Top fish with some of the onions. Bake until the fish turns from translucent to opaque at the thickest part (test with the tip of a knife), 10 to 12 minutes Remove from oven and let stand 5 minutes before serving.

Preparation time: 10 minutes * Cooking time: 40 to 45 minutes * Serves: 4

Combine 2 tablespoons fresh orange juice, 1 tablespoon extra virgin olive oil, 1 teaspoon grated orange zest and 1 garlic clove, minced and stir to blend. Drizzle over fish and let stand while onions and potatoes are cooking.

Soak 8 dried tomato halves in 1 cup boiling water until softened, about 10 minutes. Drain and blot dry. Cut into thin strips. Add to the onions and potatoes before roasting.

Finely chop 1/4 cup Italian parsley and 1 tablespoon minced fresh oregano or thyme leaves, stripped from stems. Sprinkle over the fish and onions for the last 10 minutes of cooking time.the avocado, orange sections, chicory or endive and red onion. Toss to blend. Serve at once.

Preparation time: 10 minutes * Serves: 4

Copyright © 2002 by Marie Simmons. All rights reserved

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