Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
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  • 1 star values: 0
  • 3 Ratings

Create a Mediterranean seafood dinner tonight! Oven-roasted tomatoes add natural sweetness to the sauce complimented by rosemary, onion, garlic, and just a bit of heavy cream for touch of decadence.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

20 mins
15 mins
15 mins
50 mins
1 1/2 cups sauce


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels.

  • Preheat broiler. Lightly coat a 15x10-inch baking pan with cooking spray. Arrange tomatoes, onion, and garlic in pan; sprinkle with salt and crushed red pepper. Broil 3 to 4 inches from heat 10 minutes; gently stir in the tomato paste to coat the vegetables. Broil about 5 minutes more or until vegetables begin to blacken at the edges.

  • In a blender or food processor combine the tomato mixture and rosemary. Cover and blend until smooth. Transfer mixture to a saucepan; stir in the broth. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered,12 to 15 minutes or until reduced to 1 1/3 cups. Stir in heavy cream. Cover sauce and keep warm. If desired, drizzle with olive oil.

  • Lightly coat a broiler pan with cooking spray; place fish on pan. Brush both sides of fish with olive oil; season with black pepper. Broil 5 to 6 inches from the heat 8 to 12 minutes or until fish flakes easily, turning once. Serve fish with sauce and, if desired, snipped basil.

Nutrition Facts

254 calories; fat 14g; cholesterol 93mg; saturated fat 5g; carbohydrates 9g; mono fat 5g; poly fat 2g; insoluble fiber 2g; sugars 5g; protein 24g; vitamin a 1506.3IU; vitamin c 18.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 9.7mg; vitamin b6 0.8mg; folate 24.2mcg; vitamin b12 2mcg; sodium 437mg; potassium 874mg; calcium 40.4mg; iron 1.1mg.