Cod Roasted in Garlic Cherry Tomoates
Use any white fish, but cod works really well with this simple, flavorful dish.
Ingredients
- 1 pint Cherry tomatoes
- 1/2 cup Shallots, thinly sliced
- 2 Tbsp. Olive oil; plus more for brushing the fish
- 2 tsp. Garlic, minced; make them big, generous tsp.
- 1 Tbsp. Sherry or red wine vinegar I used a sherry rom Spain.
- 1 tsp. Honey
- 1 tsp. Kosher salt; more to taste
- 1/2 tsp. Black pepper, freshly ground; more to taste
- 4 Pieces cod; about 6 oz. each; or other white fish
- 1 tsp. Freshly grated lemon zest; from about 1/2 lemon
- Chopped fresh basil for serving
- Chopped fresh mint for serving
Instructions
- Preheat oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9 x 13 inch baking dish.
- In a small bowl whisk together the olive oil, vinegar (or sherry), honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast the tomatoes until the start to collapse and the shallots are translucent; about 15 minutes.
- While the tomatoes are roasting, pat the fish dry and brush with olive oil. Season generously with salt and pepper.
- Add the seasoned fish to the blistered tomatoes and roast until the fish is cooked through and flakes easily with a fork; about 10 to 12 minutes.
- Sprinkle the dish with lemon zest, basil and mint. Spoon any remaining juices on top.