Roasted Fish with Cherry Tomatoes
Ingredients
- 1 pint cherry tomatoes)
halved (about 2 - 2 ½ cups
- ½ medium red onion or medium shallot
thinly sliced
- ¾ cup pitted kalamata olives
halved
- 3 cloves garlic
minced
- 1 tablespoon red wine vinegar
- a good drizzle olive oil
extra virgin, plus more for the fish
- 1 to 1 ½ pounds haddock)
cut into 4 filets (or something comparable like cod, or even salmon
- ½ teaspoon dried Italian herb seasoning
- ½ teaspoon sweet paprika
- a pinch red chile flakes
optional
- to tastesalt and pepper
- 1 medium lemon
zested, and then halved
- fresh basil
torn
Directions
- 1
Preheat the oven to 425 °F.
- 2
Evenly place the tomatoes, red onion, olives, and garlic in a 3-quart baking dish. Drizzle with red wine vinegar and a little olive oil and give it a stir.
- 3
Nestle the fish filets evenly on top of the tomato mixture. Drizzle the fish lightly with olive oil. Sprinkle each fillet with the Italian herb seasoning, sweet paprika, and red chile flakes. And then season the dish with salt and pepper.
- 4
Zest the lemon direct over the filets. And then squeeze the juice from one half of the lemon over the filets. Set the other half of the lemon to the side.
- 5
Transfer the baking dish to the center rack of the oven. Bake until the fish is cooked entirely through, and easily flakes with a fork, about 15 to 18 minutes (depending on thickness of the fish).
- 6
Once done, squeeze the remaining half of the lemon over the dish. Now, shower the dish with some freshly torn basil.
- 7
Serve with pasta and warm crusty bread (or whatever you're serving it with) and enjoy.
Roasted Fish with Cherry Tomatoes
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About this Recipe
Craving a show-stopping meal that’s surprisingly simple to prepare? This Roasted Fish with Cherry Tomatoes delivers an elegant presentation and incredible flavor without the fuss. It's the perfect dish to impress with minimal effort, transforming basic ingredients into a culinary delight.
What sets this roasted fish apart is its vibrant medley of ingredients, all cooked together to perfection. By combining sweet cherry tomatoes, savory kalamata olives, aromatic garlic, and a tangy red wine vinegar dressing, the flavors meld beautifully around the delicate fish. The simple roasting method ensures a tender, flaky fish every time, infused with the bright, Mediterranean-inspired components.
Imagine tender, flaky fish, its natural sweetness complemented by the burst of juicy, roasted cherry tomatoes. Each bite offers a harmonious balance: the briny pop of kalamata olives, the subtle heat of optional red chile flakes, and the aromatic zest of fresh lemon and basil. The red onion adds a pleasant sharpness, while the Italian herb seasoning rounds out the profile with classic warmth. This dish feels light yet satisfying, an experience that's both comforting and undeniably sophisticated.
This recipe is wonderfully versatile. While haddock is excellent, feel free to use cod or salmon for a different texture and flavor profile. For a touch more zest, increase the lemon zest or add an extra squeeze of fresh lemon juice before serving. If you're sensitive to spice, simply omit the red chile flakes, or add a generous pinch for an extra kick. Fresh basil at the end is a must, but a sprinkle of fresh parsley could also be a lovely addition.
This beautifully roasted fish makes an elegant centerpiece for a dinner party, yet it's easy enough for a weeknight meal. Serve it simply with a crusty bread to sop up the flavorful pan juices, or alongside a light green salad for a complete and satisfying experience. A generous scattering of fresh basil over the top truly elevates its visual appeal and aromatic freshness.