One Pan Fish with Cherry Tomatoes

Ingredients

1 pint cherry tomatoes, halved

½ 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

½ teaspoon black pepper, plus more to taste

4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut

Instructions

Heat the oven to 400°. 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.

Serve the fish with the tomatoes, spooning any remaining juices on top.

Description

Quick and elegant, it doesn't shirk on the flavor.

Servings

4

Notes

I followed the suggestion made by someone to add a layer of potatoes, and I was so happy that I did. I sliced three red potatoes on the mandolin, about 1/8' thick. I sprayed the pan with olive oil and then sprayed the potatoes and seasoned with salt and pepper. I roasted them at the 400° for about 15 minutes and then added the tomato mixture. Fabulous. It took closer to 18 minutes for the tomatoes to blister.

Source

Lidey Heuck for the New York Times