White Fish with cherry tomatoes and shallots

Ingredients

• Cherry tomatoes
• Shallots
• Garlic
• Olive oil
• Vinegar
• Honey
• Salt
• Pepper
• Fish fillets
• 1 pint cherry tomatoes, halved
• ½ cup thinly sliced shallots (about 1 large)
• 2 teaspoons minced garlic (about 2 large cloves)
• 2 tablespoons olive oil, plus more for brushing
• 1 tablespoon sherry or red wine vinegar
• 1 teaspoon honey
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
• 1 teaspoon freshly grated lemon zest (from about ½ lemon)
• Chopped fresh basil, for serving
• Chopped fresh mint, for serving

Instructions

1. Heat the oven to 400°F.
2. Place the tomatoes, shallots, and garlic in a 9-by-13-inch nonreactive baking dish.
3. In a small bowl, whisk together the olive oil, vinegar, honey, salt, and pepper.
4. Pour the mixture over the tomatoes and toss to combine.
5. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
6. While the tomatoes roast, pat the fish dry with paper towels.
7. Brush the fish all over with olive oil and season generously with salt and pepper.
8. Toss the roasted tomatoes and move them to the sides of the dish.
9. Place the fish fillets, evenly spaced, in the center of the dish.
10. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
11. Serve the fish with the tomatoes, spooning any remaining juices on top.

Original recipe photos