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.
Category: Main Dish
Cuisine: not set
1 pint cherry tomatoes halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil for serving
Chopped fresh mint for serving
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