Check out the easy and flavorful combo in our one-pan Roasted Fish recipe with Cherry Tomatoes. This super tasty dish is ready to enjoy in just 30 minutes, great for a quick and yummy meal!
Ingredients: {4 Person Serving]
- 2 ½ cups or approximately 1 pound of halved cherry or grape tomatoes
- A ⅓ cup of pitted kalamata olives
- 1 thinly sliced red onion
- 2 cloves of minced garlic
- 2 tablespoons of olive oil, plus extra for brushing
- A tablespoon of balsamic or red wine vinegar
- ¼ teaspoon of red chili flakes for a spicy kick
- 1 teaspoon of honey for a sweet twist
- Salt and pepper to taste
- 1 teaspoon of Zaatar seasoning (optional for extra flavor)
- 4 skin-off fillets of bass, cod, or halibut, each weighing 6 ounces or 170 grams
- Freshly grated lemon zest from about ½ a lemon
- Fresh basil and mint leaves for garnishing
Instructions
Step No 1:
Preheat your oven to 400 F or 200 C.
Step No 2:
Set out the tomatoes, onion, olives, and garlic in a 9 x 13-inch oven-safe baking dish.
Step No 3:
In a separate bowl, mix olive oil, balsamic vinegar, honey, salt, chili flakes, and pepper. Drizzle that goodness over the tomatoes. Now, stir it well, and then pop it in the oven for 15 minutes.
Step No 4:
Meanwhile, prepare the fish filets by drying them off and brushing them with olive oil. Sprinkle some salt and pepper, and if you like, add Zaatar seasoning.
Step No 5:
Once the veggies are roasted, clear a space in the middle for the fish filets. Roast for another 10-12 minutes until the fish is fully cooked and flakes easily with a fork.
Step No 6:
Sprinkle your meal with the zesty lemon garnish, fragrant basil, and mint.
Nutritional Information
Calories……………………………………………………300-350 per serving
Protein……………………………………………………..30-40 grams
Carbohydrates…………………………………………….20-25 grams
Fat…………………………………………………………..15-20 grams
Fiber…………………………………………………………6-8 grams
Sugars vary, mainly from natural sources such as tomatoes and honey.
Serve With Love
This uniquely flavorsome one-pan roasted fish with cherry tomatoes is a sure delight for every seafood lover.
One-Pan White Fish with Tomatoes and Capers
Ingredients
- 2 ½ cups or approximately 1 pound of halved cherry or grape tomatoes
- A ⅓ cup of pitted kalamata olives
- 1 thinly sliced red onion
- 2 cloves of minced garlic
- 2 tablespoons of olive oil, plus extra for brushing
- A tablespoon of balsamic or red wine vinegar
- ¼ teaspoon of red chili flakes for a spicy kick
- cSalt and pepper to taste
- 1 teaspoon of Zaatar seasoning (optional for extra flavor)
- 4 skin-off fillets of bass, cod, or halibut, each weighing 6 ounces or 170 grams
- Freshly grated lemon zest from about ½ a lemon
- Fresh basil and mint leaves for garnishing
Instructions
- Preheat your oven to 400 F or 200 C.
- Set out the tomatoes, onion, olives, and garlic in a 9 x 13-inch oven-safe baking dish.
- In a separate bowl, mix olive oil, balsamic vinegar, honey, salt, chili flakes, and pepper. Drizzle that goodness over the tomatoes. Now, stir it well, and then pop it in the oven for 15 minutes.
- Meanwhile, prepare the fish filets by drying them off and brushing them with olive oil. Sprinkle some salt and pepper, and if you like, add Zaatar seasoning.
- Once the veggies are roasted, clear a space in the middle for the fish filets. Roast for another 10-12 minutes until the fish is fully cooked and flakes easily with a fork.
- Sprinkle your meal with the zesty lemon garnish, fragrant basil, and mint.
