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.)
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.