Baked White Fish with Cherry Tomatoes
Fillets baked over blistered cherry tomatoes with olive oil and herbs — light, fast, and forgiving.
Method
- 01
Heat the oven to 200°C. Toss the cherry tomatoes with the sliced garlic, two tablespoons of the olive oil, salt and pepper, and spread them in a baking dish.
- 02
Roast the tomatoes alone for 10 minutes, until they begin to slump and burst.
- 03
Pat the fish dry, season it, and nestle the fillets among the tomatoes. Drizzle with the remaining oil.
- 04
Return to the oven for 10 to 12 minutes, until the fish flakes easily. Finish with parsley and a squeeze of lemon.
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