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.
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
- Preheat oven to 400°F. Lightly grease an 8 x 12-inch casserole dish.
- 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.
- 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.
- Remove pan from heat. Stir in herbs. Season with salt and pepper, to taste.
- Spoon tomato mixture over and around fish. Sprinkle with olives.
- Bake 12 to 15 minutes until fish is fully cooked and flakes easily.
- Finish with a squeeze of lime juice and scatter almonds over the top.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 320
- Fat: 14.0 g
- Saturated Fat: 2.0 g
- Trans Fat: 0.0 g
- Cholesterol: 95.0 mg
- Sodium: 290.0 mg
- Carbohydrates: 13.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 3.0 g
- Protein: 38.0 g