Go Back

Roasted Fish with Cherry Tomatoes

A quick, fresh, and delicious roasted fish dish that features tender fish fillets and sweet, jammy cherry tomatoes, all baked together for a simple yet satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets White fish fillets (cod, halibut, sea bass, haddock, or snapper) Aim for fillets about 1 inch thick.
  • 2 cups Cherry tomatoes The sweeter, the better.
  • 1 medium Red onion or shallot, thinly sliced For mild sweetness.
  • 2 cloves Garlic, sliced or minced Use fresh for the best flavor.
  • 2 tablespoons Olive oil Plus more for drizzling.
  • 1 medium Lemon, zested and juiced For brightness.
  • 1/4 cup Fresh herbs (parsley, basil, or dill), chopped I often mix parsley and basil.
  • 2 tablespoons Capers or sliced olives (optional) For a briny pop.
  • to taste Sea salt and black pepper Season generously.
  • 1/4 teaspoon Crushed red pepper (optional) For heat.
  • 1/4 cup Breadcrumbs or panko (optional) For a light crunch on top.

Method
 

Preparation
  1. Preheat oven to 425°F and place a large sheet pan inside while it heats.
  2. Toss cherry tomatoes with sliced onion, garlic, 2 tablespoons olive oil, salt, pepper, and a pinch of crushed red pepper in a bowl.
  3. Spread the tomato mixture onto the hot pan.
Roasting
  1. Roast the tomato mixture for 8 to 10 minutes, until they begin to blister and release juices.
  2. Pat the fish very dry, then season both sides with salt, pepper, and lemon zest. Drizzle with olive oil.
  3. Nestle the fillets into the juices among the tomatoes, and spoon some tomatoes over the top.
  4. Finish roasting for an additional 8 to 12 minutes depending on thickness until the fish flakes easily and is opaque in the center.
  5. Optional: Switch to broil for the last 1 to 2 minutes for light browning, watching closely.
  6. Squeeze lemon juice over the dish, scatter fresh herbs, and add breadcrumbs if desired.

Notes

Do not overcook the fish. The sweet spot is when it flakes with gentle pressure and is still juicy in the center. Leftovers can be reheated slowly in a 300°F oven.