Easy Tasty Fish Tomatoes Recipes

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

One-Pan Roasted Fish With Cherry Tomatoes image

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.

Provided by Lidey Heuck

Categories dinner, lunch, weekday, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pint cherry tomatoes, halved
1/2 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
1/2 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 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving

Steps:

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.
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.

SAVOURY WHITE FISH WITH SIMMERED TOMATOES RECIPE BY TASTY

Savoury White Fish With Simmered Tomatoes Recipe by Tasty image

Here's what you need: olive oil, garlic, McCormick® Savory Spice Blend, canned whole tomatoes, dry white wine, bay leaves, kosher salt, freshly ground black pepper, white fish fillet, fresh basil

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
3 cloves garlic, thinly sliced
2 teaspoons McCormick® Savory Spice Blend
14 ½ oz canned whole tomatoes, 1 can
¼ cup dry white wine
3 bay leaves
kosher salt, to taste
freshly ground black pepper, to taste
24 oz white fish fillet, such as cod, halibut, or sea bass, skin removed
¼ cup fresh basil, thinly sliced

Steps:

Heat the olive oil in a large skillet over medium-low heat. Add the garlic and 1 teaspoon of Savory spice blend and cook until fragrant, stirring often and ensuring the garlic does not brown, about 3 minutes.
Increase the heat to medium. Add the tomatoes and their juices, crushing well with your hands, then add the wine and bay leaves. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes. Season with salt and pepper.
Season the fish with the remaining teaspoon of Savory spice blend, salt, and pepper and place in the skillet. Cover and cook at a bare simmer until the fish is opaque throughout and beginning to flake, 5-7 minutes (thicker pieces will take longer to cook).
Gently transfer the fish to shallow bowls and spoon the poaching liquid over. Top with basil.
Enjoy!

Nutrition Facts : Calories 303 calories, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 44 grams, Sugar 2 grams

EASY & TASTY FISH & TOMATOES

Easy & Tasty Fish & Tomatoes image

This is an easy, quick and healthy dish that I make pretty often. Great with pasta or mashed potatoes.

Provided by spinster

Categories Onions

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

500 g cod fish fillets, preferably approx. 2 cm thick (or any other type of firm fresh white saltwater fish fillets)
4 tomatoes (large ripe ones)
2 tablespoons lemon juice
1 onion, cut into small cubes
1 garlic clove (crushed or cut into very fine pieces)
2 tablespoons capers
4 tablespoons parsley, chopped
4 tablespoons olive oil
salt
pepper
paprika

Steps:

Season the fish fillets with salt, pepper and paprika powder to taste.
Put the fillets on the bottom of a rectangular oven-proof dish.
Sprinkle fish fillets with the lemon juice.
Cut tomatoes into 5 mm thick slices.
Cover fish with the tomatoes, making sure that they're covered well (leave no gaps).
Heat the olive oil in a small frying pan or pot. Add onion and crushed garlic, stir until onion is translucent.
Add capers and chopped parsley, mix well and let the mixture cook for one additional minute.
Cover the layer of tomatoes with the herb-onion mixture.
Put into preheated oven and let bake for 30 minutes @ 200 degrees Celsius.
Variations: it's possible to use other types of fish and/or to replace the parsley with other herbs (dill and tarragon would be obvious alternatives).
This is also an excellent barbecue dish; instead of using an oven-proof pan, put one fish fillet with some tomato slices and herb mixture in a "papillotte" of aluminum foil and put this "package" on the grill.

Nutrition Facts : Calories 260.9, Fat 14.7, SaturatedFat 2.1, Cholesterol 53.8, Sodium 204.5, Carbohydrate 9, Fiber 2.2, Sugar 4.7, Protein 23.9

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