Saturday, August 28, 2010

Pesce con Pomodoro Burro (Fish with Tomato Butter) - Simple Saturday

Here's a quick, fresh idea for dinner tonight! This is so simple, yet you will be spinning from all the compliments about what an amazing cook you are and how good the food tastes!
Pesce con Pomodoro Burro(Fish with Tomato Butter)
For our dinner, I used a nice Red Snapper because it was fresh and local, but any solid fish fillet will do: Tilapia, Flounder, Halibut - whatever is sustainable and fresh for you.
On the bottom of a deep-sided baking dish, sprinkle a few slices of onion, a few cut up olives, a heavy drizzle of olive oil and a pinch of salt and pepper. On top of that, lay a nice size fish fillet that has been seasoned with salt and pepper and a drizzle of Olive oil. On top of the fish, lay a few slices of lemon.

Cook in a preheated 350F oven for about 20 minutes.

While the fish is cooking, mix about 2 tbls of softened butter with 2 tbls. of tomato paste.
Remove the fish from the oven after 20 minutes and brush the Tomato Butter all over the fish.
Return the fish to the oven and cook for about 8 minutes more for the butter to caramelize and help create a buttery sauce for the fish. Remove and allow to cool for about 5 minutes. Serve the fish with the sauce from the pan. It's healthy, fast, fresh and looks a lot more complicated than it is; as they applaud, just smile and nod.


Houdini said...

Very simple, but a wonderful dish, as I like it, looks great, probably tastes great.

tasteofbeirut said...

This dish and the photo are motivating me to get some fish tomorrow first thing and make this meal!

angela@spinachtiger said...

I absolutely love the simplicity and yet sophistication of this dish. I will be making this very soon.

Couscous & Consciousness said...

What a fantastically simple fish dish - love it.

Anonymous said...

I made this tonight with a few modifications. I used olive oil and a bit of balsamic on the bottom of the pan. Sliced baby portobella mushrooms and capers rather than onions and olives. The lemon was great.
I mixed the tomato paste and butter with some garlic salt and a bit of worchestershire sauce.
It was so fast, really one of the most simple recipes ever.
I served it with steamed broccoli and a parmesean cous cous, which really paired nicely with the tomato butter.
Great recipe!