11 August, 2009  |   10 Comments

Roastey Fish and Cherry Tomatoes Recipe

Things were feeling heavy around here. James and I had been eating Midwestern food for weeks, we’d returned to an empty fridge and a whole lotta takeout. In line with wanting to eat a little healthier this month, I attempted some fish.

    Several good things about this recipe:

  • This recipe used up a container of cherry tomatoes in its entirety.
    (I never know what to do with half a pint of cherry tomatoes.)
  • This recipe surprised me with the tastiness of roasted cherry tomatoes.
    (Who new they turned into candy?)
  • Everything (potatoes, tomatoes and fish) roasted in the oven at the same time, for the love of ease.
  • The whitefish we used was substantial enough to be a meat substitute for my meatandpotatoeslovin’ husband.
    (We usually need to buy fish for four so that he feels like his hunger has been satisfied.)

Roastey Fish and Cherry Tomatoes

1 container cherry tomatoes
1 lemon’s worth of lemon zest
8 cloves of bruised garlic
2 tablespoons capers
1/3 cup olive oil
4 4 ounce mild whitefish fillets
lemon juice from that aforementioned lemon
sea salt and black pepper

Preheat the oven to 400°

Put the tomatoes, lemon zest, garlic and capers in a baking dish. I used a half sheet baking pan, but you could use one of those 13″ x 9″ cake pans as well.

Toss all those vegetables and flavors with 1/2 of the olive oil and bake for 15 minutes.

Add the fish to the pan, drizzle the fish with the rest of the oil and cook for another 15 minutes or until the fish is cooked.

Right before serving, give it a good squirt of the lemon juice (I use half the lemon) and sprinkle with the salt and pepper.

10 thoughts on “Roastey Fish and Cherry Tomatoes Recipe

  1. 1
    By Jane says:

    If I were a book publisher, I’d sign you up ASAP for writing and illustrating a cookbook (cf Silver Palate). I NEVER cook from recipes anymore, but somehow yours always make me want to try them.

  2. 2
    jenB says:

    help me out with the fish, can you give me an example of what type to buy? I know very little about anything but salmon.


  3. 3
    Alyce says:

    You mention potatoes above the photo, but not in the recipe. Did you cook potatoes of some sort?

  4. 4
    Alyce says:

    I’m asking because it looks delicious! 🙂

  5. 5
    Anne says:

    jenB: When I see “whitefish”, my East Coast interpretation is something substantial like cod (or scrod, same thing), haddock, pollock. I think any of those would work fine in Helen Jane’s recipe above. Don’t know what the West Coast analog might be.
    Recipe looks great; will try for sure.

  6. 6
    Anne says:

    Oops, meant to suggest halibut as well. Just for the halibut. Yuk, yuk.

  7. 7
    carol says:

    I am with Alyce – would love to try this – where do the potatoes come in?

  8. 8
    Helen Jane says:

    Yes, we used halibut and it was lovely and meaty and not too fishy.

    And potatoes! Roastey potato recipe coming tomorrow!

  9. 9

    Can I tell you how stoked I am to try this? Seriously. STOKED. LIKE THE PROVERBIAL FURNACE I AM.

  10. 10
    Leigh says:

    I found your website years ago – five maybe – and don’t think I have ever commented, but this recipe is getting me to comment.

    This is in the permanent rotation now. I roast everything, I love fish, but had never thought of this combination. Yum. 15 more minutes and its out of the oven again here. I use cod – in GA it is more available and less $$ than halibut, I toss potatoes in the same pan and in 30 minutes have dinner.


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