One-Pan Roasted Fish with Cherry Tomatoes
A quick meal from on-hand ingredients that combine to make a burst of flavour. Clipped from the New York Times, you'll make this whenever you want a no-fuss, nutritious meal.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops. Back to Main Dishes.
Ingredients
2 cups (475 ml) cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
6 ounces white fish fillets, such as cod, halibut or pickerel, cut into serving-sized fillets
2 -2 1/2 teaspoons lemon zest, minced finely
Any herbs for serving: chopped fresh or dried basil, parsley or mint
Method
Preheat the oven to 400 degrees.
Place the halved tomatoes, the shallots and garlic in a 9 x 13 baking dish.
In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour the mixture over the tomatoes and toss to combine. Spread the tomatoes on a rimmed pan.
Roast until the tomatoes have collapsed and the shallots are translucent, 15-20 minutes.
While the tomatoes roast, pat the fish dry with paper towels. Brush the fish with olive oil and season generously with salt and pepper.
Toss the tomatoes in the baking dish. Move them to the sides of the dish and place the fish fillets, evenly spaced, on the side or in the centre.
Roast until the fish is cooked through and flakes easily with a fork, about 10-12 minutes.
Sprinkle the entire dish with the lemon zest and whichever herbs you have chosen to use.
Serve the fish with the tomatoes, spooning any remaining juices on top.
A quick meal from on-hand ingredients that combine to make a burst of flavour. Clipped from the New York Times, you'll make this whenever you want a no-fuss, nutritious meal.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops. Back to Main Dishes.
Ingredients
2 cups (475 ml) cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
6 ounces white fish fillets, such as cod, halibut or pickerel, cut into serving-sized fillets
2 -2 1/2 teaspoons lemon zest, minced finely
Any herbs for serving: chopped fresh or dried basil, parsley or mint
Method
Preheat the oven to 400 degrees.
Place the halved tomatoes, the shallots and garlic in a 9 x 13 baking dish.
In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour the mixture over the tomatoes and toss to combine. Spread the tomatoes on a rimmed pan.
Roast until the tomatoes have collapsed and the shallots are translucent, 15-20 minutes.
While the tomatoes roast, pat the fish dry with paper towels. Brush the fish with olive oil and season generously with salt and pepper.
Toss the tomatoes in the baking dish. Move them to the sides of the dish and place the fish fillets, evenly spaced, on the side or in the centre.
Roast until the fish is cooked through and flakes easily with a fork, about 10-12 minutes.
Sprinkle the entire dish with the lemon zest and whichever herbs you have chosen to use.
Serve the fish with the tomatoes, spooning any remaining juices on top.