Rockfish with Blistered Tomatoes Recipe

Ingredients:

• 4 rockfish fillets
• Kosher salt, to taste
• Pepper, to taste
• 2 tablespoons extra virgin olive oil
• 1/2 red onion, cut into 1/2-inch pieces (about 1 cup)
• 1 pint grape tomatoes
• 2 garlic cloves, smashed
• 4 sprigs parsley, leaves stripped and chopped
• 2 sprigs thyme, leaves stripped and chopped
• 1 sprig oregano, leaves stripped and chopped
• 1/4 cup sliced green olives
• 1 lime, cut into wedges
• 1/4 cup sliced almonds, toasted

Directions:

1. Preheat oven to 400°F. Lightly grease an 8 x 12-inch casserole dish.
2. Pat fish dry with paper towels. Lightly season both sides with salt and pepper. Arrange in a single layer in casserole dish. Set aside at room temperature while preparing tomatoes.
3. Heat a large skillet over medium heat. Add olive oil and onions. Cook 2 to 3 minutes until soft. Add tomatoes and garlic. Increase heat to high. Cook, stirring occasionally, until tomatoes blister and begin to release their juice, 5 to 7 minutes.
4. Remove pan from heat. Stir in herbs. Season with salt and pepper, to taste.
5. Spoon tomato mixture over and around fish. Sprinkle with olives.
6. Bake 12 to 15 minutes until fish is fully cooked and flakes easily.
7. Finish with a squeeze of lime juice and scatter almonds over the top.