One-Pan Roasted Fish
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This makes a quick and elegant dish that is packed with flavor and will be a big hit with guests. The vegetables are tossed with a sweet and savory dressing before roasting that compliments the fish well. To keep you out of the kitchen when your guests are over, roast the vegetables just before they arrive then when it is time to eat pop it back in the oven with the fish and you’ll have it ready in less than 20 minutes.
MAKES:2 Servings
PREP/COOK TIME: 30 Minutes
INGREDIENTS
1 pint cherry tomatoes, halved
½ cup thinly sliced shallots (about 1 large)
½ cup very thinly sliced fennel (for best results use a mandolin)
4 cloves minced garlic
2 tablespoons olive oil
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
2 thyme or rosemary sprigs
2 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
DIRECTIONS
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.
