One-Pan Roasted Fish With Cherry Tomatoes

By Lidey Heuck

Updated September 10, 2019

  • A red-handled baking dish holds four roasted white fish fillets in jammy cherry tomatoes.
    Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
30 minutes
Rating
5(12,523)
Comments
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In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

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Ingredients

Yield:4 servings

  • 1 pint cherry tomatoes, halved

  • ½ cup thinly sliced shallots (about 1 large)

  • 2 teaspoons minced garlic (about 2 large cloves)

  • 2 tablespoons olive oil, plus more for brushing

  • 1 tablespoon sherry or red wine vinegar

  • 1 teaspoon honey

  • 1 teaspoon kosher salt, plus more to taste

  • ½ teaspoon black pepper, plus more to taste

  • 4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut

  • 1 teaspoon freshly grated lemon zest (from about ½ lemon)

  • Chopped fresh basil, for serving

  • Chopped fresh mint, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 83 milligrams cholesterol; 256 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 2 grams fiber; 595 milligrams sodium; 33 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive 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.

  2. Step 2

    While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.

  3. Step 3

    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.

  4. Step 4

    Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

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Ratings

5 out of 5
12,523 user ratings
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Comments

Libby

I made this dish tonight. It was wonderful. I added a layer of sliced thin potatoes on the bottom of the pan and baked them at high heat until they were crispy. I then added the tomatoes and later the fish. It was so good. Can't wait to make it again. I used cod for the fish

LR

This is a very versatile recipe. I made it with hake and added diced red pepper, kalamata olives, and a bit of preserved lemon to the tomato mix before baking. I think it could be seasoned in a dozen different ways and be equally delicious.

AJS

I make this all the time with Haddock and use whole wheat panko mixed with butter for the topping. I also cook the fish and tomatoes together in the same pan. Delicious!,

Ange

I love the community additions in the comments! I added the thin sliced potatoes, a yellow pepper, and then after the cook time added a panko lemon crumb to the top of the fish and broiled, delicious!

Miss the Redbird

don't leave out the honey, it's nice. a little tiny sprinkle of za'atar at the end was also nice. Cheapo supermarket grape tomatoes. half a shallot was all we had. So so good.

Carol

Followed Travis Greene’s suggestions for additional seasonings (preserved lemon, za’atar, oregano, oh concentrate instead of honey, ginger paste). It was delicious, a worthy birthday meal for my husband!

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