One-Pan Roasted Fish with Cherry Tomatoes

cooking.nytimes.com

Brenda

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

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer