The flavors of farm stand tomatoes, garlic, shallots, balsamic vinegar and honey infuse the fish for a sweet and healthy dish. Cod, halibut or haddock work best—or any meaty white fish. Sweet summer tomatoes are a special treat and will burst with flavor once they’re roasted with these ingredients. The season is almost over so here’s a way to use up all those farm stand favorites. You simply bake the fresh tomatoes, onion and corn for 15 minutes, then add your fish and bake for an additional 15 minutes. Garnish with lemon zest, basil and mint.
Pan-Roasted Fish with Farm Stand Tomatoes
Serves 4
For The Tomatoes
- 2 ½ cups ( about 1 pound) cherry, grape or plum tomatoes, sliced
- 1 red onion or shallot, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons olive oil, plus more for brushing
- 1 tablespoon balsamic or red wine vinegar
- ¼ teaspoon red chili flakes
- 1 teaspoon honey
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or as needed
For The Fish
- Olive oil for brushing
- Salt and pepper, to taste
- 4 ( 6-ounce) bass, cod or halibut fillets, skin off
- 1 cob of corn, raw, optional
- 1 teaspoon freshly grated lemon zest
- Basil and mint leaves to garnish
Preheat your oven to 400 degrees.
Arrange the tomatoes, onion, olives and garlic in a 9 x 13-inch oven safe baking dish.
Mix together the olive oil, balsamic vinegar, honey, salt, red chili flakes and pepper in a small bowl. Pour over the tomatoes and toss to combine. Roast for 15 minutes.
Meanwhile, pat dry the fish with paper towels, brush all over with olive oil and season with salt, pepper.
Remove the baking dish from the oven. Place the fish on the roasted tomatoes and top with the corn kernal Roast for 10-12 minutes or until the fish flakes easily with a fork and cooked through.
Garnish with the lemon zest, basil and mint. The mint takes this to the next level.
Serve immediately.
Adapted from: NYT
