Simplest Roasted White Fish and Heirloom Tomatoes (Edit recipe)

Get some white fish. Season with salt and pat dry. Drizzle on some olive oil, slice some tomatoes, mince a shallot and a clove of garlic, and then toss on top and put in the oven. One of my favorite things about white fish is how quick it cooks (especially when you get a thin filet- which I recommend doing). You can literally finish this meal, start to finish, in 15 minutes. And it works for both a weeknight meal or for easy entertaining!
15 minutes
Difficulty:
Easy
Show nutritional information
This is our estimate based on online research.
Calories:286
Fat:24 g
Carbohydrates:1 g
Protein:15 g
Cholesterol:55 g
Sodium:642 mg
Fiber:0 g
Sugars:1 g
Calculated per serving.

Serves: 2

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Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to broiler setting.
  2. Pat fish dry with a paper towel (on both sides). Place on a parchment or foiled lined baking sheet. Generously season with the teaspoon of kosher salt (it seems like a lot- trust me). Let fish sit while you cut the tomatoes, shallot, and garlic.
  3. Sprinkle shallots and garlic over fish, distributing as evenly as possible. Arrange tomatoes on top and to the sides of the fish. Season tomatoes just slightly with salt.
  4. Drizzle olive oil over fish and tomatoes and squeeze fresh lemon juice over fish. Season with pepper.
  5. Place in broiler until opaque and the fish flakes off easily with a fork, about 8-10 minutes (depending on thickness of fish). If using a thermometer, I will wait until the temperature hits around 130 or so (it will continue cooking to about 140 as it rests). Serve immediately.

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