Cooking roasted fish with tomatoes offers a delightful blend of flavors and textures that can tantalize your taste buds. This culinary journey takes you through a world of vibrant colors and aromatic herbs, where the tender flesh of the fish pairs perfectly with the juicy sweetness of tomatoes, creating a harmonious symphony of flavors. Whether you prefer a simple preparation or one infused with bold spices, this guide will lead you to the best recipe that suits your palate, ensuring a delectable and satisfying meal that will become a staple in your culinary repertoire.
Let's cook with our recipes!
ROASTED FISH WITH SPICE BUTTER AND TOMATOES
You can use any savory spice blend in this easy dinner - anything from garam masala to za'atar, baharat or Chinese five spice. If you have a very fresh blend with loads of flavor, use just 1 teaspoon. But if your blend has been sitting in the cabinet since, well, you can't quite remember, feel free to use a bit more. Serve this with rice or crusty bread to catch all the spicy, buttery juices.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Place tomatoes on a rimmed baking sheet, sprinkle lightly with salt, and roast for 10 minutes as you prepare the fish.
- In a small bowl, stir together butter, garlic, zest, spice blend and a pinch of salt.
- Season fish lightly with salt. Pull pan from the oven, and nestle fillets among the cherry tomatoes. Pour spice butter over fish and tomatoes, tossing the tomatoes to coat them. Sprinkle scallions on top of everything.
- Roast until fish is flaky and cooked through, about 5 to 10 minutes, depending on the thickness of the fillets. Top with a squeeze of citrus juice and fresh herbs, and serve.
EASY SAUTEED FISH FILLETS
Here's an easy method for quickly cooking fish fillets. We love the simplicity of just using salt and pepper to season the flour for dredging, but feel free to get creative and experiment with other seasonings. If you like a little heat, add a pinch of cayenne; for a smoky flavor, add a touch of smoked paprika; try white pepper, a common ingredient in Chinese cooking, instead of black pepper if you're pairing the fish with the Black Bean-Scallion Sauce.
Provided by EatingWell Test Kitchen
Categories Quick & Easy Low-Calorie 20-Minute Dinner Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Combine flour, salt and pepper in a shallow dish. Thoroughly dredge fillets; discard any leftover flour.
- Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve immediately.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 8 g, Cholesterol 43 mg, Fat 8.3 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 1.5 g, Sodium 367.6 mg
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
ROASTED FISH AND TOMATOES
Roasted Fish and Tomatoes
Provided by Mutti®
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F. In a bowl, combine the olive oil, garlic, Mutti® Cherry Tomatoes, and olives. Spread a thin layer of the mixture in the bottom of an ovenproof skillet or baking dish large enough to hold the fillets in a single layer. Season the fillets with salt and pepper. Place the fillets in the dish. Spoon the remaining tomato mixture around the fillets. Bake the fillets until just opaque, about 12 minutes. Garnish with the fresh oregano leaves.
FISH WITH TOMATOES, OLIVES AND CAPERS
Steps:
- In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
- Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
OVEN ROASTED CHERRY TOMATOES WITH BASIL AND WHITEFISH
Steps:
- Preheat oven to 425 degrees F.
- In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil. Roast for 15 minutes. Remove from oven, gently stir. Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven. Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings. Spoon over fish in equal portions.
- Yield: 4 servings
- [Morph]: Instead of topping the tomatoes with fish, roast them until they burst, about 20 minutes. Toss with your favorite pasta shape.
Nutrition Facts : Calories 204 calorie, Fat 7 grams, SaturatedFat 1.3 grams, Carbohydrate 8 grams, Fiber 1.5 grams, Protein 27 grams
ONE-PAN MEDITERRANEAN ROASTED FISH DINNER
Full of Mediterranean flavors and aromas, our no-fuss roasted fish dinner is ready in only 40 minutes. Use your favorite fish or shellfish to create the perfect one-pan dish.
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Drizzle 15x10-inch pan with sides or large shallow roasting pan with 1 tablespoon olive oil.
- Arrange artichoke hearts, tomatoes, olives, bell pepper, garlic and fennel seed in pan. Arrange fish over vegetables. Top with capers, orange peel, orange juice, salt and pepper.
- Bake 30 minutes or until vegetables are tender and fish flakes easily with fork.
- If desired, serve with rice, pasta or potatoes, green salad and/or crusty bread.
Nutrition Facts : ServingSize 1 Serving
ROASTED FISH WITH TOMATOES AND SAFFRON
Make and share this Roasted Fish With Tomatoes and Saffron recipe from Food.com.
Provided by rebecca_wigginshotm
Categories Halibut
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F Place tomatoes in baking dish and season with salt and pepper. Season fish with salt and pepper as well and place on top of the tomatoes.
- Whisk oil, wine, shallot, thyme, basil, and saffron to blend. Season mixture to taste with salt and pepper and pour evenly over fish. Let stand 10 minutes.
- Place baking dish on the middle rack of the oven and roast until fish is opaque in center, about 10 minutes. Serve with white rice.
Nutrition Facts : Calories 170.2, Fat 7.4, SaturatedFat 1.1, Cholesterol 61.4, Sodium 247.3, Carbohydrate 4.1, Fiber 0.9, Sugar 2.1, Protein 19.4
BAKED FISH WITH TOMATOES, BASIL & CRISPY CRUMBS
A low-fat traybake supper that's full of flavour. Combine lean white fish with cherry tomatoes, a pesto crumb, green beans and broccoli
Provided by Lucy Netherton
Categories Main course
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 mins.
- Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.
- Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.
Nutrition Facts : Calories 257 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.9 milligram of sodium
OVEN ROASTED CHERRY TOMATOES WITH BASIL AND WHITEFISH
Make and share this Oven Roasted Cherry Tomatoes With Basil and Whitefish recipe from Food.com.
Provided by ellie3763
Categories Whitefish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil.
- Roast for 15 minutes. Remove from oven, gently stir.
- Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven.
- Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings.
- Spoon over fish in equal portions.
Nutrition Facts : Calories 218.5, Fat 7.2, SaturatedFat 1.4, Cholesterol 47.8, Sodium 66.3, Carbohydrate 9.3, Fiber 2.4, Sugar 4, Protein 29
GREEK-STYLE ROAST FISH
Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course, Supper
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
- Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.
Nutrition Facts : Calories 388 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
Tips:
- Choose the right fish: Opt for firm-fleshed fish like salmon, cod, or halibut that can withstand the heat of roasting.
- Use ripe tomatoes: They'll add sweetness and juiciness to the dish.
- Season well: Don't be afraid to use generous amounts of salt and pepper, as well as herbs and spices like basil, oregano, or thyme.
- Roast at a high temperature: This will help to create a crispy skin on the fish and caramelize the tomatoes.
- Keep an eye on the cooking time: Fish cooks quickly, so it's important to not overcook it. For a 1-inch thick fillet, roast for about 10-12 minutes.
- Serve immediately: Roasted fish and tomatoes are best enjoyed fresh out of the oven. Pair it with your favorite sides like roasted vegetables, rice, or mashed potatoes.
Conclusion:
Roasted fish and tomatoes is a simple yet flavorful dish that is perfect for a weeknight meal. It's healthy, easy to make, and can be customized to your liking. With its vibrant colors and delicious flavors, this dish is sure to be a hit with everyone at the table. So next time you're looking for a quick and easy meal, give roasted fish and tomatoes a try.
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