Oven Roasted Cherry Tomatoes with Basil and Whitefish
- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving: Calories 204, Total Fat 7g, Saturated Fat 1.3g, Carbohydrates 8g, Dietary Fiber 1.5g, Protein 27g
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- 2 pints cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- 12 to 15 garlic cloves, peeled
- Coarse salt and cracked black pepper, to taste
- 1/2 cup loosely packed basil leaves, torn into halves and thirds
- 1 to 1 1/4 pounds white fleshed fish
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- Preheat oven to 425F. In a 9x13-inch baking pan, toss tomatoes, oil, garlic, salt, pepper, and half the basil. Roast for 15 minutes, then stir carefully.
- Nestle fish among the tomatoes, return to oven, and roast 7-10 more minutes until fish is opaque and tomatoes burst with juicy sweetness. Portion fish onto plates, stir in remaining basil, adjust seasoning, and spoon tomatoes over top.
- Yield: 4 servings
- Morph it! Roast tomatoes alone for 20 minutes until bursting, then toss with your favorite pasta for a quick, vibrant meal.
Recipe courtesy Kathleen Daelemans
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