Roasted Fish with Cherry Tomatoes
Any firm white fish works here — haddock, cod, pollock, halibut. Salmon is fine too if that is what is in the freezer. One dish, thirty minutes.
Ingredients
For the tomatoes
- 1 pint cherry tomatoes, halved (about 2–2½ cups)
- ½ medium red onion or 1 medium shallot, thinly sliced
- ¾ cup pitted kalamata olives, halved
- 3 cloves garlic, minced
- 1 tablespoon red wine vinegar
- Extra virgin olive oil, for drizzling
For the fish
- 1–1½ lbs white fish fillets, cut into 4 pieces
- ½ teaspoon dried Italian herb seasoning
- ½ teaspoon sweet paprika
- Pinch red chile flakes (optional)
- Salt and pepper, to taste
- 1 medium lemon, zested and halved
- Fresh basil, torn, to finish
Instructions
Heat the oven to 425°F.
Put the tomatoes, onion, olives and garlic in a 3-quart baking dish. Add the vinegar and a good drizzle of olive oil, and stir to coat.
Settle the fish on top of the tomatoes and drizzle it with olive oil.
Season the fish with the Italian herbs, paprika, chile flakes if using, and salt and pepper.
Zest the lemon straight over the fish, then squeeze over the juice of half of it. Keep the other half.
Roast 15–18 minutes, until the fish flakes easily with a fork.
Squeeze the remaining lemon half over the dish and scatter with torn basil.
Notes
Serve with pasta or crusty bread to take up the juices in the bottom of the dish.
Roasting time depends on thickness more than weight — thin fillets can be done at 12 minutes, thick cod loin can want 20. Pull it as soon as it flakes.