Rockfish with Blistered Tomatoes Recipe

Rockfish with Blistered Tomatoes

Serves 4

This is a light and simple meal which comes together quickly and easily for busy weeknights. Blistered, jammy tomatoes make a delicious sauce and side, all in one. Herbs add freshness and green olives provide just the right amount of brininess.


  • 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


  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.


Amount Per Serving (based on 4 servings)
Calories: 320 undefined
Fat: 14 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 95 mg
Sodium: 290 mg
Carbohydrates: 13 g
Fiber: 3 g
Sugar: 3 g
Added Sugars: 0 g
Protein: 38 g
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