One Pan Roasted Fish With Cherry Tomatoes Recipes

PAN-ROASTED SALMON WITH CHERRY TOMATOES

Steps:

• Preheat oven to 425°. Place tomatoes in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tomatoes are softened, 10-15 minutes, stirring occasionally., Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add fillets; cook 3 minutes on each side. Remove from pan., Add garlic to pan; cook and stir 1 minute. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half, 1-2 minutes. Stir in roasted tomatoes; return salmon to pan. Bake until fish just begins to flake easily with a fork, 5-7 minutes.

ONE-PAN MEDITERRANEAN ROASTED FISH DINNER

Steps:

• Heat oven to 450°F. Drizzle 15x10-inch pan with sides or large shallow roasting pan with 1 tablespoon olive oil.
• Arrange artichoke hearts, tomatoes, olives, bell pepper, garlic and fennel seed in pan. Arrange fish over vegetables. Top with capers, orange peel, orange juice, salt and pepper.
• Bake 30 minutes or until vegetables are tender and fish flakes easily with fork.
• If desired, serve with rice, pasta or potatoes, green salad and/or crusty bread.

ONE-PAN FABULOUS FISH

Steps:

• In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water.
• Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar.
• Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
• Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.
• Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated.
• Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.

PAN ROASTED SWORDFISH WITH CHERRY TOMATOES AND CAPERS

Steps:

• Mix together the dressing and lemon juice. Season the swordfish on both sides with salt, pepper and Italian seasoning. Pour over the dressing and allow to marinate in the refrigerator for 1 to 6 hours.
• Preheat oven to 400 degrees.
• Heat oil in a heavy duty oven- proof skillet on medium high heat. Sear fish for about 2 to 3 minutes on each side or until there are nice grill marks on fish. Remove fish from pan.
• Add cherry tomatoes, capers, garlic, parsley, and broth. Cook for a few minutes or until tomatoes are wilted.
• Add swordfish to pan and top with some of the tomatoes and sauce. Place in oven and cook for about 7 minutes or until fish is cooked through.
• Remove from heat and serve fish with sauce spooned over it. Garnish with extra parsley.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

OVEN ROASTED CHERRY TOMATOES WITH BASIL AND WHITEFISH

Steps:

• Preheat oven to 425 degrees F.
• In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil. Roast for 15 minutes. Remove from oven, gently stir. Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven. Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings. Spoon over fish in equal portions.
• Yield: 4 servings
• [Morph]: Instead of topping the tomatoes with fish, roast them until they burst, about 20 minutes. Toss with your favorite pasta shape.

PAN ROASTED CHERRY TOMATOES

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add next 7 ingredients and fry until tomatoes are shrivelled, stirring occasionally, about 5 minutes.
• Stir in balsamic vinegar and serve.

ROASTED TOMATOES

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Sunny Gathering from Together - see the full collection of menus here.
• GET AHEAD Halve the tomatoes, placing them in a large roasting tray as you go. Halve the bulb of garlic across the middle and add to the tray. Pick in the oregano leaves, if you've got some, then add 1 tablespoon each of olive oil and red wine vinegar and a pinch of sea salt and black pepper. Toss together and arrange in a single layer. Cover and refrigerate overnight.
• TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the tomatoes for 1 hour, before you cook the salmon. Great hot or warm.