ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
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
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
Provided by Mutti®
Yield 4 servings
Number Of Ingredients 8
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
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
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
BAKED FISH WITH TOMATOES AND OLIVES
Tomatoes, olives and lemon give this dish its Mediterranean flavors. A mixture of mayonnaise and Parmesan cheese spread over the top of the fillet creates a tasty coating that also helps keep the fish moist during baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a small ovenproof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.
- In a small bowl, stir together mayonnaise, Parmesan, and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayonnaise mixture on top.
- Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes.
Nutrition Facts : Calories 423 g, Fat 29 g, Fiber 2 g, Protein 35 g
GREEK-STYLE ROAST FISH
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
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
OVEN BAKED FISH WITH ROASTED TOMATO SLICES
Mediterranean flavours are irresistable!! Fillets of fish in a roasted tomato sauce. I add Indian spices to this one but am posting it with my additions in brackets so that you have the choice of spicy or non-spicy!!
Provided by Girl from India
Categories Asian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200C.
- Season the fish fillets with the salt and pepper (and cumin and green chilli) and set aside.
- Put the tomatoes, onions orange zest, oil, garlic and thyme in a baking dish and bake.
- until the veges begin to brown around the edges for around 25 mins or so.
- Then place the fillets in the middle of the vegetables which are softened with the cooking and bake for around 15 mins more or till the fish is cooked.
- Garnish with the basil juliennes and serve hot.
Nutrition Facts : Calories 239.8, Fat 7, SaturatedFat 1.1, Cholesterol 117.2, Sodium 134.4, Carbohydrate 9.9, Fiber 2.5, Sugar 5.3, Protein 33.8
ROASTED FISH WITH SPICE BUTTER AND TOMATOES
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
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.
BAKED FISH WITH TOMATOES
Another simple, yummy recipe for cod. Please feel free to use fresh herbs in place of the dried. I usually sprinkle the top with some fresh parsley. Can also use fresh tomatoes when they are in season.
Provided by Kozmic Blues
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your over to 400 degrees.
- Spray a baking dish with non-stick spray.
- Melt butter in a pan over medium heat.
- Add onion and pepper and saute until softened.
- Stir in flour, brown sugar, herbs, salt and pepper to taste, and combine well.
- Gradually stir in tomatoes with juice.
- Bring sauce to a boil.
- Keep stiring until sauce has slightly thickened.
- Place fish fillets in baking dish and top with the sauce.
- Place dish in oven and bake for 12-15 minutes or until fish is cooked through and flakes easily.
SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.
BAKED FISH WITH TOMATOES, BASIL & CRISPY CRUMBS
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
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
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EASY OVEN BAKED FISH WITH TOMATOES - BUDGET BYTES
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- Preheat the oven to 400ºF. Drain the excess liquid from the can of diced tomatoes. Combine the diced tomatoes in a bowl with the garlic, olive oil, oregano, salt, some freshly cracked pepper (about 10 cranks of a pepper mill), and lemon juice.
- Spread about 1/3 of the tomato mixture in the bottom of a casserole dish big enough to fit all of your fillets without overlapping. Lay the fish fillets over the tomato mixture, then spoon the rest of the tomatoes over top, completely covering the fish.
- Bake the fish for about 15 minutes, or until the internal temperature reaches 145º and the fish easily flakes. Serve hot, with a sprinkle of chopped fresh parsley on top.
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- Heat olive oil and butter in a medium skillet over medium-high heat. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in capers, Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; keep warm.
- Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness. Serve fish with the sauce.
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