Oven Roasted Cherry Tomatoes With Basil and Whitefish

Name: Oven Roasted Cherry Tomatoes With Basil and Whitefish
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 pints cherry tomatoes; 1 tablespoon extra virgin olive oil; 12 -15 garlic cloves, peeled; coarse salt; cracked black pepper; 1/2 cup loosely packed basil leaves, torn into halves and thirds; 1 -1 1/4 lb white fleshed fish filets

(13)

Recipe by ellie3763

from Kathleen Daelemans' "Cooking Thin"

People talking

Join In Now Join the conversation!

READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

pints cherry tomatoes
1

tablespoon extra virgin olive oil
12 -15

garlic cloves, peeled
coarse salt
cracked black pepper
¹⁄₂

cup loosely packed basil leaves, torn into halves and thirds
1 - 1 ¹⁄₄

lb white fleshed fish filets

DIRECTIONS

Preheat oven to 425 degrees F.
In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil.
Roast for 15 minutes. Remove from oven, gently stir.
Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven.
Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings.
Spoon over fish in equal portions.

Submit a Recipe Correction