Roasted Fish with Cherry Tomatoes is my go to dinner when I want something fast, fresh, and absolutely delicious without hovering over the stove. If you’ve ever stared into your fridge at 5 pm wondering how to make a healthy meal that still tastes restaurant good, this one’s for you. It’s simple enough for a weeknight but still feels special. The fish stays tender, the tomatoes get jammy and sweet, and the whole pan smells like summer. I’ve made it for busy weeknights, date nights, and even when I needed a hands off meal while cleaning the kitchen.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Roasted Fish with Cherry Tomatoes was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Roasted Fish with Cherry Tomatoes is my go to dinner when I want something fast, fresh, and absolutely delicious without hovering over the stove. If you’ve…
Key Ingredients for Roasted Fish with Cherry Tomatoes
There’s beauty in keeping things simple. When you start with good fish and ripe tomatoes, you barely need anything else. Here’s what I use most often:
- White fish fillets: cod, halibut, sea bass, haddock, or snapper. Aim for fillets about 1 inch thick so they cook evenly.
- Cherry tomatoes: the sweeter the better. Red, yellow, or mixed colors all work.
- Red onion or shallot: thinly sliced for mild sweetness.
- Garlic: sliced or minced. Use fresh for the best flavor.
- Olive oil: a good glug to coat tomatoes and fish.
- Lemon: zest and juice for brightness.
- Fresh herbs: parsley, basil, or dill. I often mix parsley and basil.
- Capers or sliced olives: for briny pop, optional but so good.
- Sea salt and black pepper: season generously.
- Crushed red pepper: optional heat.
- Breadcrumbs or panko: optional light crunch on top.
For a cozy side, I like something starchy to soak up the pan juices. Try crisping up a tray of Parmesan Garlic Roasted Potatoes while the fish bakes. Those garlicky edges with the lemony fish is a perfect match.
Pro tip: If your tomatoes are a bit bland, toss them with a tiny pinch of sugar along with the salt. It brings out their sweetness without making the dish sugary.
Preparation Steps for Perfect Roasted Fish
This is a one pan situation with very little babysitting. You’ll be surprised how quickly it all comes together.
- Heat the oven: Preheat to 425 F and place a large sheet pan inside while it heats. A hot pan helps the tomatoes burst and caramelize.
- Prep the tomatoes: Toss cherry tomatoes with sliced onion, garlic, 2 tablespoons olive oil, salt, pepper, and a pinch of crushed red pepper. If using capers or olives, add them now. Spread this onto the hot pan.
- Start roasting: Roast the tomato mixture for 8 to 10 minutes until they begin to blister and release juices.
- Season the fish: Pat the fish very dry. Season both sides with salt, pepper, and lemon zest. A light drizzle of olive oil helps keep it tender.
- Add fish to the pan: Scoot the tomatoes aside and nestle the fillets into the juices. Spoon some tomatoes over the top.
- Finish roasting: Roast 8 to 12 minutes depending on thickness. You’re looking for fish that flakes easily and is just opaque in the center. If you want light browning on top, switch to broil for the last 1 to 2 minutes, watching closely.
- Finish and serve: Squeeze lemon juice all over, scatter fresh herbs, and add breadcrumbs if you like a bit of crunch. Taste and adjust salt or lemon at the end.
Do not overcook. The sweet spot is when the fish flakes with gentle pressure and the center is still juicy. If you use a thermometer, 125 to 130 F in the thickest part is perfect after a short rest.
Want a cozy pasta to go alongside? A bowl of Creamy Rotini with Mushroom pairs beautifully with the lemony pan sauce from the tomatoes.
“I made this on a Tuesday with cod I had in the freezer, and it turned out like a fancy dinner. My husband asked if we could put it on the weekly rotation. Ten out of ten.”
Tips for Selecting the Best Fish
Fresh vs. frozen
Fresh fish is great when it’s truly fresh, but don’t sleep on frozen. High quality frozen fillets are flash frozen at peak freshness and can actually taste better than so called fresh fish that has been sitting for days. If buying fresh, the fish should smell clean and ocean breezy, not fishy or sour. Flesh should look moist and spring back when pressed.
Thickness matters
Try to choose pieces around 1 inch thick for even cooking. If your fillets are thinner, check for doneness at 7 minutes. If they are thicker, you might need a couple extra minutes. When in doubt, take it out early and let carryover heat finish the job.
Skin on or off
Either works. Skin on helps keep delicate fillets intact and juicy. If leaving the skin on, place fish skin side down so it crisps a bit against the hot pan. The skin will release easily when cooked through.
Look for sustainable options like U.S. wild caught cod, haddock, or Pacific halibut if available where you live. Ask your fishmonger what’s fresh and in season.
One more sign of quality: fillets should be moist but not slimy, and there shouldn’t be gaps or separating layers. Trust your senses.
Variations to Try with Roasted Fish
Once you’ve nailed the basic Roasted Fish with Cherry Tomatoes, it’s easy to riff. Here are a few ideas that keep things exciting without adding stress.
Mediterranean: Add sliced olives, capers, and a sprinkle of crumbled feta at the end. Finish with chopped parsley and oregano.
Spicy lemon: Stir a spoonful of harissa or Calabrian chili paste into the tomatoes and finish with extra lemon juice. It’s bright, punchy, and not too spicy if you go light.
Herb butter: Dot the fish with a quick mash of softened butter, lemon zest, and chopped dill before roasting for a richer vibe. It melts into the tomatoes and becomes a gorgeous sauce.
Panko crunch: Mix panko with olive oil, parsley, and a pinch of salt. Spoon over fish before the last 5 to 6 minutes of roasting for a golden, crunchy top.
Sheet pan dinner: Add asparagus, thin zucchini rounds, or green beans to the tomato mixture. Toss with a bit more oil and salt so they roast evenly. For a heartier plate, roast a batch of Honey Bacon Roasted Potatoes on a second pan and serve everything together.
Make it dairy free or gluten free: Skip butter and breadcrumbs. The dish is naturally gluten free without the panko and still lands with bright flavor.
Kid friendly: Use milder fish like cod or haddock. Serve with lemon wedges and keep the chili flakes optional.
And for dessert, cherry on cherry is such a fun move. Bake a batch of Gooey Chocolate Cherry Muffins earlier in the day and you’ll have a sweet finish without extra evening work.
Nutritional Benefits of Roasting Fish
Why roasting is a smart choice
Roasting is a gentle, even way to cook fish. You use less oil, there’s less mess, and you keep more of the nutrients in the pan instead of losing them in boiling water. The tomatoes release lycopene as they cook, which is more available to your body when heated with a bit of fat.
Protein and healthy fats: Fish like cod or halibut deliver lean protein, while options like salmon offer beneficial omega 3s. Either way, you get a satisfying meal that won’t weigh you down.
Micronutrients: Cherry tomatoes bring vitamin C, potassium, and antioxidants. Add herbs like parsley for vitamin K and a bright flavor hit.
Because this dish is so light, you can round out the meal with grains, potatoes, or a small salad without feeling heavy. It’s a nice way to eat balanced even on a busy night.
Common Questions
How do I stop the fish from sticking?
Preheat the pan and use enough oil to coat the tomatoes and the surface where the fish will sit. Pat the fish dry before seasoning. When the fish is ready to flip or lift, it releases easier.
Can I use canned tomatoes instead?
I don’t recommend it here. Fresh cherry tomatoes blister and sweeten in the oven, which is key to the flavor and texture.
What fish works best for Roasted Fish with Cherry Tomatoes?
Cod, haddock, halibut, sea bass, and snapper are all great. If you’re new to cooking fish, start with cod because it’s forgiving and mild.
How do I reheat leftovers?
Low and slow. Warm in a 300 F oven for about 8 to 10 minutes, just until heated through. High heat can dry it out.
Can I make it ahead?
You can prep the tomato mixture and refrigerate it for a day. Roast the fish fresh for the best texture.
Ready to Roast Tonight?
This dish checks all the boxes: simple prep, fresh flavor, and minimal cleanup. Once you make Roasted Fish with Cherry Tomatoes a couple of times, you’ll know it by heart and tweak it to your taste. If you want to compare styles and techniques, I like the version over at Roasted Fish with Cherry Tomatoes – Supper With Michelle and this practical guide for a One-Pan Roasted Fish With Cherry Tomatoes Recipe. However you spin it, you’ll have a bright, reliable dinner on the table in under 30 minutes. Give it a try tonight and make it your own.
Roasted Fish with Cherry Tomatoes
Ingredients
Method
- Preheat oven to 425°F and place a large sheet pan inside while it heats.
- Toss cherry tomatoes with sliced onion, garlic, 2 tablespoons olive oil, salt, pepper, and a pinch of crushed red pepper in a bowl.
- Spread the tomato mixture onto the hot pan.
- Roast the tomato mixture for 8 to 10 minutes, until they begin to blister and release juices.
- Pat the fish very dry, then season both sides with salt, pepper, and lemon zest. Drizzle with olive oil.
- Nestle the fillets into the juices among the tomatoes, and spoon some tomatoes over the top.
- Finish roasting for an additional 8 to 12 minutes depending on thickness until the fish flakes easily and is opaque in the center.
- Optional: Switch to broil for the last 1 to 2 minutes for light browning, watching closely.
- Squeeze lemon juice over the dish, scatter fresh herbs, and add breadcrumbs if desired.
