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Oven Roasted Cherry Tomatoes With Basil and Whitefish
from Kathleen Daelemans' "Cooking Thin"
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extra virgin olive oil
cracked black pepper
cup loosely packed
, torn into halves and thirds
1 - 1
lb white fleshed fish filets
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.
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