One-Pan Roasted Fish with Cherry Tomatoes (Cod, tilapia, etc.)

cooking.nytimes.com

Or red wine vinegar instead of sherry vinegar

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. 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.

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

1 teaspoon freshly grated lemon zest (from about ½ lemon)

Chopped fresh basil, for serving

Chopped fresh mint, for serving

Directions at cooking.nytimes.com

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