One-Pan Roasted Fish With Cherry Tomatoes
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
- Serves: 4 persons
- 1pint cherry tomatoes, halved
- ½cup thinly sliced shallots (about 1 large)
- 2teaspoons minced garlic (about 2 large cloves)
- 2tablespoons olive oil, plus more for brushing
- 1tablespoon sherry or red wine vinegar
- 1teaspoon honey
- 1teaspoon kosher salt, plus more to taste
- ½teaspoon black pepper, plus more to taste
- 4(6-ounce) skin-on mild white fish fillets, such as cod or halibut
- 1teaspoon freshly grated lemon zest (from about 1/2 lemon)
- Chopped fresh basil, for serving
- Chopped fresh mint, for serving
Step 1Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
Step 2While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
Step 3Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
Step 4Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.