Roasted Fish with Cherry Tomatoes

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 Ingredients:

1 pint cherry tomatoes cut in 1/2
1/2 cup thinly sliced shallots (about 1)
2 teaspoons sliced garlic (about 2 cloves)
2 tablespoons olive oil
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1/2-1 teaspoon kosher salt
1/2 teaspoon black pepper
1# mild fish fillets such as cod or halibut
1 teaspoon freshly grated lemon zest
chopped fresh basil, for serving
chopped fresh mint, for serving

Preparation:

Heat oven to 400 degrees. Place the tomatoes, shallots and garlic in 9X13 in baking pan. Whisk together the olive oil, vinegar, honey, salt & pepper. Pour over the tomatoes and combine. Roast until the tomaotes have collapsed or about 15 minutes. 

While the tomotes are cooking, pat the fish dry and brush with olive oil, season with salt and pepper. Toss the tomatoes and move to the sides of the dish. Place the fish in the center. Bake until the fish is cooked through and flakes easily with a fork, about 10-12 minutes depending on how thick the fish is.

Sprinkle the entire dish with lemon zest, basil and mint. Serve the fish with tomatoes, spoon remaining juices over the top.

We served this with a Seeds of Change Organic Quinoa and Brown Rice ready made side and a green salad with a peach and avocado. It was a delicious easy dinner.

I think it was a New York Times recipe



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