Here’s another winner from New York Times Lidey Heuck; close to 5,000 readers giving it 5 stars! A simple roast of thick white fish and tomatoes along with garlic, shallots, sherry vinegar and a bit of honey. Top with fresh herbs and lemon zest for an easy healthy meal. You could add all kinds of things to make it your own – Kalamata olives, capers, pepper flakes or Italian seasoning would all be delicious. Lidey recommends serving it with rice, couscous or grains to soak up the tasty sauce. I had some small Yukon Gold potatoes that I sliced thin and gave a 15 minute head start in the oven before adding the tomato mixture for another 15 before the fish gets added. A great one-dish dinner! Another thought – why not let the tomato/shallot mixture marinate on the kitchen counter for awhile to intensify the flavors?
1 pint cherry tomatoes, halved if large
1/2 cup thinly sliced shallots
2 tsp. minced garlic
2 Tbs. olive oil, plus more for brushing
1 Tbs. sherry or red wine vinegar (balsamic would be good too)
1 tsp. honey
1 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
4 (6-ounce) skin-on or off mild white fish fillets, such as cod or halibut
1 tsp. freshly grated lemon zest
Chopped fresh basil for serving
Chopped fresh mint for serving
Heat the oven to 400 degrees. Place the tomatoes, shallots, and garlic in a 9 X13 ” non-reactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes. Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top. Serves 4.
NYT photo
{ 0 comments… add one now }