Roasted Fillets with Orange Caramelized Onions
The pink flesh of salmon looks lovely with the orange-and-green-flecked caramelized onions. If you wish, choose other types of tender fish, such as halibut, snapper, pickerel or tilapia.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 220 |
| pro | 25 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 36 mg |
| sodium | 207 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 9% |
| vit A | 5% |
| vit C | 22% |
| folate | 10% |
-
2 onions, thinly sliced
4 cloves garlic, minced
3 tbsp (50 mL) chopped fresh dill
1 orange
4 fish fillets (about 1 lb/500 g)
Preparation:
In large ovenproof skillet, heat 2 tbsp (25 mL) vegetable oil over medium heat; cook onions, stirring occasionally, until golden, about 15 minutes. Add garlic and 1 tbsp (15 mL) of the dill.
Meanwhile, grate 2 tsp (10 mL) rind from orange; set aside. Cut orange crosswise in half. Squeeze one of the halves to make 2 tbsp (25 mL) juice; add juice to onions. Cut remaining half into 4 wedges; set aside.
In small bowl, combine reserved orange rind, 1 tbsp (15 mL) of the remaining dill and 1/4 tsp (1 mL) each salt and pepper; rub onto fillets. Place fillets on onions.
Bake in 425°F (220°C) oven until fish is opaque and flakes easily when tested, about 12 minutes. Sprinkle with remaining dill. Serve with reserved orange wedges.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »