— · Mains
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 a pint from the grocery store.
Ingredients
Serves 4- 1 pintcherry tomatoes, halved
- ½ cupthinly sliced shallots
- 2 tspminced garlic
- 2 tbspolive oil, plus more for brushing
- 1 tbspsherry or red wine vinegar
- 1 tsphoney
- 1 tspkosher salt, plus more to taste
- ½ tspblack pepper, plus more to taste
- 4skin-on mild white fish fillets, such as cod or halibut
- 1 tspfreshly grated lemon zest (from about 0.5 lemon)
- Chopped fresh basil, for serving
- Chopped fresh mint, for serving
Method
- 01
Heat 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.
- 02
While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- 03
Toss 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.
- 04
Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.