Baked Fennel In Tomato Sauce Recipes

ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)

Roasted Fennel with Tomatoes (Italian Style) image

Italian style Roasted Fennel with Tomatoes is one of those dishes that can elevate a simple meal to the extraordinary level. The taste of roasted fennel with sweet cherry tomatoes is irresistible. It works perfectly topped on your favorite grilled, fried or baked fish, as well as chicken cutlets, pork or Veal Milanese.

Provided by Edyta

Number Of Ingredients 5

Ingredients

3 bulbs Fennel
2 boxes Cherry Tomatoes (Each is 1 US Dry Pint)
1/3 cup Olive Oil (Extra Virgin)
1 teaspoon Salt
1/2 teaspoon Freshly Grounded Black Pepper

Steps:

Preheat the oven to 375F.

Nutrition Facts : Calories 106 kcal, Carbohydrate 1 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 388 mg, Sugar 1 g, ServingSize 1 serving

ROASTED FENNEL WITH TOMATOES

Roasted Fennel With Tomatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

ROASTED TOMATO AND FENNEL SAUCE

Roasted Tomato and Fennel Sauce image

This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Yield Makes 3 1/2 cups

Number Of Ingredients 7

Ingredients

1 fennel bulb, fronds removed, bulb cored and cut into pieces
2 pints grape tomatoes, half of them halved
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil
5 sprigs thyme
Sugar
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together fennel, tomatoes, wine, oil, thyme, and pinch of sugar. Season with salt and pepper. Bake, tossing occasionally, until fennel softens and pan juices thicken, 35 to 40 minutes.

Nutrition Facts : Calories 86 g, Fat 6 g, Fiber 2 g, Protein 1 g

BAKED FLOUNDER WITH TOMATO CAPER SAUCE

Baked Flounder with Tomato Caper Sauce image

Categories Fish Onion Tomato Bake Quick & Easy Fennel Fall Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

For sauce
2 tablespoons olive oil
1 medium onion, finely chopped
1 cup finely chopped fennel bulb (sometimes called anise)
1 garlic clove, thinly sliced
1 (14 1/2-oz) can diced tomatoes including juice
1/4 cup dry white wine
2 tablespoons capers, rinsed and drained
1/4 teaspoon salt
1/8 teaspoon black pepper
For flounder
1/2 cup fine dry bread crumbs
3 tablespoons unsalted butter, well softened
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (6-oz) pieces skinless flounder or sole fillet
2 tablespoons dry white wine

Steps:

Preheat oven to 425°F.
Make sauce:
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.
Prepare flounder:
Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.
Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.

BAKED RED SNAPPER WITH FENNEL-SCENTED TOMATO SAUCE

Baked Red Snapper with Fennel-Scented Tomato Sauce image

Categories Fish Tomato Bake Quick & Easy Snapper Fennel White Wine Healthy Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1/2 large onion, sliced
1 28-ounce can Italian plum tomatoes, drained
1/4 cup dry white wine
2 2 1/2 x 1-inch pieces orange peel (orange part only)
1/4 teaspoon fennel seeds
1/8 teaspoon dried crushed red pepper
Salt and pepper
2 3/4-inch-thick red snapper or other firm white fish fillets

Steps:

Preheat oven to 400&;deg;F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onion and saut&;eacute; until tender, about 8 minutes. Add tomatoes, wine, orange peel, fennel seeds and crushed red pepper. Boil gently until reduced to chunky sauce, breaking up tomatoes with spoon, about 12 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm before continuing.)
Pour remaining 1 tablespoon oil into small baking dish. Add fish and turn to coat with oil. Sprinkle with salt and pepper. Spoon warm sauce over fish. Bake until just cooked through, about 20 minutes. Serve immediately.

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