One-Pan Roasted Fish With Cherry Tomatoes

One-Pan Roasted Fish With Cherry Tomatoes
Recipe Date:
August 26, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 1 pint cherry tomatoes, halved
  • 1/2 cup thinly sliced shallots (about 1 large)
  • 2 tsps minced garlic (about 2 large cloves)
  • 2 tbsps olive oil, plus more for brushing
  • 1 tbsp sherry or red wine vinegar
  • 1 tsp honey
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper, plus more to taste
  • 4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
  • 1 tsp freshly grated lemon zest (from about 1/2 lemon)
  • chopped fresh basil, for serving
  • chopped fresh mint, for serving

Tasting notes: Roasting the tomatoes brings out a sweetness that balances the savory elements of the Pinot noir.

Serena's tips: If we have kalamata olives on hand, we'll throw them in in Step 3.


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Recipe courtesy of Lidey Heuck and the New York Times. Photo courtesy of Andrew Purcell for The New York Times. Food Sylist: Barrett Washburne.