One-Pan Roasted Fish With Cherry Tomatoes
Updated September 10, 2019
Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
10 grams carbs; 83 milligrams cholesterol; 261 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 597 milligrams sodium; 34 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
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
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
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.
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!,
I make this frequently, don't change anything, almost always use cod loin. It is one of my very favorite dinners. Not a helpful note, but just wanted to share my feelings about this recipe.
Loved the elegant, simple concept, but it didn’t quite come together for me. Cod was a bit rubbery—possibly quality (Trader Joe’s) or overcooking; uneven thickness meant an extra 3–5 min to get the thickest part to 145°F. Served with roasted potatoes and green beans. Next time: swap potatoes for fresh baguette to mop up the sauce, and add butter + more garlic to the tomatoes for extra richness/flavor
I needed to make a special thank you dinner for someone who eats fish & vegetables. I chose this recipe & made it exactly as written. The swordfish was on sale & looked great, I used that & cooked it a little longer. I did throw in a handful of asparagus off to the side towards the end of roasting. It was so incredibly delicious!! The person I cooked for commented as she was eating, “This is living isn’t it?” Smiling. I am making it again!