Roasted Fish with Cherry Tomatoes

There’s something magical about the combination of tender, flaky fish and sweet, juicy cherry tomatoes that just screams comfort. Imagine a dish where each bite is bursting with the freshness of ripe tomatoes, the aromatic blend of garlic and herbs, and the delicate, melt-in-your-mouth texture of perfectly roasted fish. Roasted Fish with Cherry Tomatoes is that dish—a simple yet elegant meal that’s perfect for any day of the week. Whether you’re hosting a dinner party or just craving a light, wholesome meal, this recipe delivers a symphony of flavors with minimal effort.

Recipe Summary:
Roasted Fish with Cherry Tomatoes is a quick and easy meal that’s big on flavor. This dish pairs flaky, tender fish fillets with sweet roasted cherry tomatoes and fragrant herbs, all brought together in one pan. It’s a healthy, delicious option that’s perfect for weeknight dinners or entertaining guests. The best part? It’s ready in under 30 minutes, making it an ideal choice for busy evenings.

Personal Story:
This recipe has quickly become a favorite in our household, especially on busy weeknights when I want to serve something healthy but don’t have a lot of time to spend in the kitchen. My husband loves the way the fish absorbs the flavors of the tomatoes and herbs, creating a dish that’s both light and satisfying. It’s also a go-to when we have friends over for dinner—everyone loves the combination of flavors, and I love how easy it is to prepare. Plus, it’s a great way to get the kids to eat more fish, thanks to the sweet burst of roasted cherry tomatoes that they just can’t resist.

Why This Roasted Fish with Cherry Tomatoes?

Selling Points:

• Fresh and Healthy: Packed with protein and vitamins, this dish is both nutritious and delicious.
• Quick and Easy: Ready in just 30 minutes, it’s perfect for busy weeknights.
• Bursting with Flavor: The combination of garlic, herbs, and roasted cherry tomatoes adds a vibrant, savory sweetness to the dish.
• Minimal Clean-Up: Everything is cooked in one pan, making clean-up a breeze.
• Versatile: Works with any white fish, making it easy to adapt to your preferences or what’s available.

How to Make Roasted Fish with Cherry Tomatoes:

1. Preheat Your Oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the Tomatoes:
   In a large mixing bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil, minced garlic, oregano, thyme, salt, and pepper. Spread the tomatoes in an even layer on the prepared baking sheet.
3. Season the Fish:
   Drizzle the fish fillets with the remaining olive oil and lemon juice. Season both sides with salt and pepper. Place the fillets on top of the cherry tomatoes.
4. Roast the Fish:
   Roast in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork, and the tomatoes are blistered and juicy.
5. Serve:
   Transfer the fish fillets to serving plates and spoon the roasted cherry tomatoes and juices over the top. Garnish with fresh basil leaves and serve with lemon wedges. Enjoy this light, flavorful dish with a side of your choice.

Tips:

• Choose Fresh Fish: Fresh, high-quality fish makes all the difference in this simple dish. Look for fillets that are firm and have a clean, ocean-like smell.
• Add a Crunch: For a bit of texture, sprinkle some toasted breadcrumbs or pine nuts over the finished dish.
• Experiment with Herbs: While oregano and thyme work beautifully, feel free to experiment with other herbs like rosemary or dill.

Substitutions and Variations:

• Different Fish: This recipe works well with any white fish like haddock, snapper, or sea bass.
• Add Vegetables: Include other vegetables like zucchini or bell peppers for a more substantial dish.
• Dairy-Free Option: The recipe is naturally dairy-free, but if you want to add richness, a dollop of dairy-free butter or a sprinkle of nutritional yeast can be used.

Make a Healthier Version:

• Lower the Fat: Reduce the amount of olive oil and increase the lemon juice for a lighter version.
• Whole30/Paleo: Ensure your fish is wild-caught, and use fresh herbs instead of dried to align with Whole30 or Paleo guidelines.

Closing:
And there you have it! Roasted Fish with Cherry Tomatoes is a delightful dish that’s as simple to make as it is satisfying to eat. The vibrant flavors and healthy ingredients make it a go-to for any occasion, whether you’re cooking for family or friends. Don’t forget to share your culinary creations with us, and be sure to check out more of our delicious, easy-to-make recipes!

Frequently Asked Questions:

1. Can I use frozen fish fillets?
   Yes, just make sure to thaw them completely and pat them dry before roasting.
2. What sides go well with this dish?
   Serve with a side of quinoa, couscous, or a fresh green salad for a complete meal.
3. Can I make this dish ahead of time?
   It’s best enjoyed fresh, but you can prepare the tomatoes ahead of time and reheat them with the fish.
4. Is this recipe gluten-free?
   Yes, this dish is naturally gluten-free.
5. Can I use grape tomatoes instead of cherry tomatoes?
   Absolutely! Grape tomatoes work just as well and provide a similar sweetness.
6. How do I know when the fish is done?
   The fish is ready when it’s opaque and flakes easily with a fork.

Roasted Fish with Cherry Tomatoes

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 4 4 white fish fillets (such as cod, halibut, or tilapia)

• 2 cups 2 cherry tomatoes, halved

• 3 cloves 3 garlic, minced

• 3 tbsp 3 olive oil

• 1 tbsp 1 fresh lemon juice

• 1 tsp 1 dried oregano

• 1 tsp 1 dried thyme

• Salt and pepper, to taste

• Fresh basil leaves, for garnish

• Lemon wedges, for serving

Directions

• Preheat Your Oven:
• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
• Prepare the Tomatoes:
• In a large mixing bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil, minced garlic, oregano, thyme, salt, and pepper. Spread the tomatoes in an even layer on the prepared baking sheet.
• Season the Fish:
• Drizzle the fish fillets with the remaining olive oil and lemon juice. Season both sides with salt and pepper. Place the fillets on top of the cherry tomatoes.
• Roast the Fish:
• Roast in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork, and the tomatoes are blistered and juicy.
• Serve:
• Transfer the fish fillets to serving plates and spoon the roasted cherry tomatoes and juices over the top. Garnish with fresh basil leaves and serve with lemon wedges. Enjoy this light, flavorful dish with a side of your choice.

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