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    You are in: Home / Recipes / Rachael Ray's Pan-Roasted Fish With Burst Tomato Sauce Recipe
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    Rachael Ray's Pan-Roasted Fish With Burst Tomato Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Andrea G.'s Note:

    I got this from the Rachael Ray website. It is easy to make and tastes incredible!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat the oven to 425°F.
    2. 2
      Spread tomatoes onto a cookie sheet and combine with garlic, shallot, 3 tablespoons olive oil, salt and pepper. The tomatoes will burst after 10 minutes. Continue cooking another 10-12 minutes to concentrate flavor.
    3. 3
      About 10 minutes before you are ready to eat, season fish with salt and pepper and heat 2 tablespoons olive oil in a skillet over medium-high heat. If your fish has skin attached to one side, place skin-side down first. Cook 2 minutes on each side, then transfer to the oven for 5 minutes.
    4. 4
      Remove tomatoes from oven. Mash the tomatoes with a potato masher on the cookie sheet. Top fish with roasted tomato sauce.

    Ratings & Reviews:

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    Nutritional Facts for Rachael Ray's Pan-Roasted Fish With Burst Tomato Sauce

    Serving Size: 1 (367 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 530.5
     
    Calories from Fat 343
    64%
    Total Fat 38.1 g
    58%
    Saturated Fat 5.2 g
    26%
    Cholesterol 54.4 mg
    18%
    Sodium 107.8 mg
    4%
    Total Carbohydrate 10.0 g
    3%
    Dietary Fiber 1.7 g
    6%
    Sugars 0.0 g
    0%
    Protein 37.2 g
    74%

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