Roasted Fish And Tomatoes Recipes

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ROASTED FISH WITH SPICE BUTTER AND TOMATOES



Roasted Fish With Spice Butter and Tomatoes image

You can use any savory spice blend in this easy dinner - anything from garam masala to za'atar, baharat or Chinese five spice. If you have a very fresh blend with loads of flavor, use just 1 teaspoon. But if your blend has been sitting in the cabinet since, well, you can't quite remember, feel free to use a bit more. Serve this with rice or crusty bread to catch all the spicy, buttery juices.

Provided by Melissa Clark

Categories     weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pint cherry or grape tomatoes (halved or quartered, if they are large)
Kosher salt
6 tablespoons unsalted butter, melted
3 garlic cloves, finely grated or minced
1 teaspoon finely grated lemon or lime zest
1 to 2 teaspoons spice blend of choice
4 (6-ounce) mild white fish fillets (for example, cod, hake or blackfish)
2 scallions, white and green parts, thinly sliced
Fresh lemon or lime juice, for serving
Torn fresh herbs, such as mint, dill, cilantro or parsley, for serving

Steps:

  • Heat oven to 450 degrees. Place tomatoes on a rimmed baking sheet, sprinkle lightly with salt, and roast for 10 minutes as you prepare the fish.
  • In a small bowl, stir together butter, garlic, zest, spice blend and a pinch of salt.
  • Season fish lightly with salt. Pull pan from the oven, and nestle fillets among the cherry tomatoes. Pour spice butter over fish and tomatoes, tossing the tomatoes to coat them. Sprinkle scallions on top of everything.
  • Roast until fish is flaky and cooked through, about 5 to 10 minutes, depending on the thickness of the fillets. Top with a squeeze of citrus juice and fresh herbs, and serve.

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

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.

ROASTED FISH AND TOMATOES



Roasted Fish and Tomatoes image

Roasted Fish and Tomatoes

Provided by Mutti®

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil, extra-virgin
1 clove garlic, thinly sliced
1 14 oz can Mutti® Cherry Tomatoes
1/4 cup small black olives, pitted
4 Branzino (sea bass) fillets, with or without skin, about 5 ounces each
Fine sea salt to taste
Freshly ground black pepper to taste
1 tablespoon fresh oregano leaves

Steps:

  • Preheat the oven to 425°F. In a bowl, combine the olive oil, garlic, Mutti® Cherry Tomatoes, and olives. Spread a thin layer of the mixture in the bottom of an ovenproof skillet or baking dish large enough to hold the fillets in a single layer. Season the fillets with salt and pepper. Place the fillets in the dish. Spoon the remaining tomato mixture around the fillets. Bake the fillets until just opaque, about 12 minutes. Garnish with the fresh oregano leaves.

FISH WITH TOMATOES, OLIVES AND CAPERS



Fish with Tomatoes, Olives and Capers image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned low-sodium diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

Steps:

  • In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
  • Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

OVEN ROASTED CHERRY TOMATOES WITH BASIL AND WHITEFISH



Oven Roasted Cherry Tomatoes with Basil and Whitefish image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 pints cherry tomatoes
1 tablespoon extra-virgin olive oil
12 to 15 garlic cloves, peeled
Coarse salt
Cracked black pepper
1/2 cup loosely packed basil leaves, torn into halves and thirds
1 to 1 1/4 pounds white fleshed fish

Steps:

  • Preheat oven to 425 degrees F.
  • In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil. Roast for 15 minutes. Remove from oven, gently stir. Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven. Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings. Spoon over fish in equal portions.
  • Yield: 4 servings
  • [Morph]: Instead of topping the tomatoes with fish, roast them until they burst, about 20 minutes. Toss with your favorite pasta shape.

Nutrition Facts : Calories 204 calorie, Fat 7 grams, SaturatedFat 1.3 grams, Carbohydrate 8 grams, Fiber 1.5 grams, Protein 27 grams

ONE-PAN MEDITERRANEAN ROASTED FISH DINNER



One-Pan Mediterranean Roasted Fish Dinner image

Full of Mediterranean flavors and aromas, our no-fuss roasted fish dinner is ready in only 40 minutes. Use your favorite fish or shellfish to create the perfect one-pan dish.

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoons olive oil
1 can (14 oz) artichoke hearts, drained, or 14 oz frozen artichoke hearts
1 pint (2 cups) cherry tomatoes
1/2 cup halved pitted olives
1 green bell pepper, cut into strips
4 cloves garlic, crushed
1 tablespoon fennel seed
1 1/2 lb cod, cut into 4 to 6 portions
2 tablespoons drained capers
4 1/2 teaspoons grated orange peel (1 medium)
1/3 to 1/2 cup fresh orange juice (1 medium)
Salt and pepper to taste

Steps:

  • Heat oven to 450°F. Drizzle 15x10-inch pan with sides or large shallow roasting pan with 1 tablespoon olive oil.
  • Arrange artichoke hearts, tomatoes, olives, bell pepper, garlic and fennel seed in pan. Arrange fish over vegetables. Top with capers, orange peel, orange juice, salt and pepper.
  • Bake 30 minutes or until vegetables are tender and fish flakes easily with fork.
  • If desired, serve with rice, pasta or potatoes, green salad and/or crusty bread.

Nutrition Facts : ServingSize 1 Serving

ROASTED FISH WITH TOMATOES AND SAFFRON



Roasted Fish With Tomatoes and Saffron image

Make and share this Roasted Fish With Tomatoes and Saffron recipe from Food.com.

Provided by rebecca_wigginshotm

Categories     Halibut

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1 lb haddock fillet
1 pint cherry tomatoes, halved
1 shallot, minced
2 tablespoons fresh basil
1/2 teaspoon thyme
1 pinch saffron
2 tablespoons olive oil
3 tablespoons white wine

Steps:

  • Preheat oven to 450°F Place tomatoes in baking dish and season with salt and pepper. Season fish with salt and pepper as well and place on top of the tomatoes.
  • Whisk oil, wine, shallot, thyme, basil, and saffron to blend. Season mixture to taste with salt and pepper and pour evenly over fish. Let stand 10 minutes.
  • Place baking dish on the middle rack of the oven and roast until fish is opaque in center, about 10 minutes. Serve with white rice.

Nutrition Facts : Calories 170.2, Fat 7.4, SaturatedFat 1.1, Cholesterol 61.4, Sodium 247.3, Carbohydrate 4.1, Fiber 0.9, Sugar 2.1, Protein 19.4

BAKED FISH WITH TOMATOES, BASIL & CRISPY CRUMBS



Baked fish with tomatoes, basil & crispy crumbs image

A low-fat traybake supper that's full of flavour. Combine lean white fish with cherry tomatoes, a pesto crumb, green beans and broccoli

Provided by Lucy Netherton

Categories     Main course

Time 30m

Number Of Ingredients 7

2 x 400g cans cherry tomatoes
1 tbsp balsamic vinegar
3 tbsp basil pesto
2 tbsp breadcrumbs
4 skinless firm white fish fillets (about 140g each)
320g pack green bean
320g pack thin-stemmed broccoli

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 mins.
  • Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.
  • Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.

Nutrition Facts : Calories 257 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.9 milligram of sodium

OVEN ROASTED CHERRY TOMATOES WITH BASIL AND WHITEFISH



Oven Roasted Cherry Tomatoes With Basil and Whitefish image

Make and share this Oven Roasted Cherry Tomatoes With Basil and Whitefish recipe from Food.com.

Provided by ellie3763

Categories     Whitefish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 pints cherry tomatoes
1 tablespoon extra virgin olive oil
12 -15 garlic cloves, peeled
coarse salt
cracked black pepper
1/2 cup loosely packed basil leaves, torn into halves and thirds
1 -1 1/4 lb white fleshed fish filets

Steps:

  • Preheat oven to 425 degrees F.
  • In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil.
  • Roast for 15 minutes. Remove from oven, gently stir.
  • Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven.
  • Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings.
  • Spoon over fish in equal portions.

Nutrition Facts : Calories 218.5, Fat 7.2, SaturatedFat 1.4, Cholesterol 47.8, Sodium 66.3, Carbohydrate 9.3, Fiber 2.4, Sugar 4, Protein 29

GREEK-STYLE ROAST FISH



Greek-style roast fish image

Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Main course, Supper

Time 1h

Number Of Ingredients 9

5 small potatoes (about 400g), scrubbed and cut into wedges
1 onion, halved and sliced
2 garlic cloves, roughly chopped
½ tsp dried oregano or 1/2 tbsp chopped fresh oregano
2 tbsp olive oil
½ lemon, cut into wedges
2 large tomatoes, cut into wedges
2 fresh skinless pollock fillets (about 200g)
small handful parsley, roughly chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
  • Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.

Nutrition Facts : Calories 388 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium

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Top Asked Questions

How to cook fish with tomatoes and tomatoes?
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.
How do you cook fish fillets in the oven for dinner?
Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil.
How to cook flounder and roasted tomatoes?
Flounder gets a golden crunch from panko and capers give the tomatoes a briny kick in this quick and easy dinner of Crispy Flounder and Roasted Tomatoes. Preheat oven to 400°. Combine first 3 ingredients in a large ovenproof skillet; toss to coat. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 20 minutes.
How to roast Tomatoes in the oven?
Gently scoop out the seeds from each tomato half with a spoon or your fingers. Toss tomato halves with olive oil, salt, and pepper—plus any desired flavorings (such as balsamic vinegar, Italian seasoning, and garlic powder). Place tomatoes on a sheet pan and roast until softened and slightly browned, about 40 to 45 minutes.

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