Roasted Fillets with Orange Caramelized Onions
This recipe makes 4 servings
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 |
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.
Ingredients
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.
Related content
-
Beef Patties with Mustard Sauce
Use grainy Canadian mustard to give these patties that special touch!
-
Liver with Balsamic Vinegar
Balsamic vinegar adds a chic twist to quick and easy liver and onions. Choose calves' liver that...
-
-
Lentils and Tomato Sauce with Pasta Shells
Canned lentils or chickpeas and tomatoes are pantry musts for quick weeknight suppers. This dish...
