This vibrant one-pan roasted fish with cherry tomatoes is packed with lean protein, heart-healthy fats, and antioxidant-rich cherry tomatoes. You’ll have dinner that’s ready in under 45 minutes with minimal clean up. Pair this dish with a serving of brown rice – microwavable packets work great—for a boost of fiber that makes the meal more satisfying and balanced.
Prep Time
10 minutes
Cook Time
25 minutes
Makes
4 servings
Ingredients
2 pints cherry tomatoes, halved
1 large shallot, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
Salt and Black pepper, to taste
4 (6-ounce) mild white fish fillets, such as cod, tilapia, haddock, snapper, or halibut
½ cup fresh parsley or basil, chopped
1 teaspoon freshly grated lemon zest (from about ½ lemon), optional
Preparation
- Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper. Place tomatoes, shallots, and garlic on the sheet pan.
- In a small bowl, whisk together the olive oil, vinegar, honey, salt, and pepper. Pour over the tomatoes, shallots, and garlic, 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.
- 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 parsley. If using, sprinkle lemon zest over the fish. Serve the fish with the tomatoes, spooning any remaining juices on top.
Nutrition Information
Serving Size: 1 fish fillet + ½ cup of roasted tomato mixture
Calories: 247, Fat: 8.3g, Protein: 32.7g, Carbohydrates: 10.1g, Fiber: 2.5g, Sodium: 412mg
Adapted from: Heuck, Lidey. “One-Pan Roasted Fish with Cherry Tomatoes.” The New York Times Cooking, recipe no. 1020454, New York Times Company.