Garlic-Tomato Butter Baked Fish

There a lots of recipes floating around the internet similar to this one (several on Heronearth) with these wonderful ingredients. I wanted to add this one for two reasons. We all cook with olive oil and should! But the addition of a small amount of butter here adds so much flavor. And I loved that here you make the sauce ahead in a pan, and then spread it over the fish and bake it when it’s time for dinner. Easy, delicious and so low stress. I wish I could credit the originator but found it on Instagram and not sure who posted it. But thank you!

2 cloves garlic, chopped

1 shallot, chopped

1Tbs. olive oil, plus extra for drizzling

2 cups grape or cherry tomatoes

1/2 cup chicken or vegetable broth

1/2 tsp. salt

1/4 tsp. red pepper flakes

4 Tbs. butter, cubed (even less will add flavor)

3 Tbs. fresh chopped herbs (parsley, basil, cilantro) plus extra for garnish

1.5 pounds white fish ( cod, tilapia, halibut etc.) cut into 6-8 oz. pieces

1/2 lemon

salt and pepper

Preheat oven to 400 degrees. In a medium saucepan or skillet heat oil and sauté garlic and shallot until soft. Add tomatoes, broth, salt and red pepper flakes. Simmer uncovered for 10-15 minutes until tomatoes break down and liquid is almost evaporated. Remove from heat and stir in butter and herbs.

Pat fish pieces dry and place in an 8X8 or 9X9 baking dish. Season with salt and pepper. Drizzle lightly with olive oil and a squeeze of lemon juice. Spread tomato mixture over top of fish, cover tightly with foil and bake for about 15 minutes ( I would check earlier, especially if using halibut) or until fish flakes easily. Garnish with additional herbs, if desired, and serve immediately. Serves 4.