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One Pan Fish with Cherry Tomatoes and Zucchini

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5 from 3 reviews

Tender white fish is roasted with cherry tomatoes and zucchini flavored with garlic, shallots, vinegar, and a drizzle of honey, transforming them into a luscious sweet-and-savory sauce.

Ingredients

Scale
  • 2 cups grape or cherry tomatoes, halved (1 pint)
  • 2 cups zucchini, cut into cubes (about 2 small)
  • ½ cup thinly sliced shallots (about 1 large)
  • 3 teaspoons minced garlic (about 3 large cloves)
  • 2 Tablespoons olive oil, plus more for brushing the fish
  • 1 1/2 Tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon sea salt, plus more for the fish
  • 1/4 teaspoon black pepper, plus more for the fish
  • 4 (6 ounce) mild thick white fish fillets, such as cod or halibut
  • 1 teaspoon granulated garlic powder
  • Chopped fresh basil, for serving
  • Optional garnishes: fresh oregano or thyme, lemon zest and lemon wedges

Instructions

  1. Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper.
  2. Place the tomatoes, zucchini, shallots and garlic in a 9-by-13-inch baking dish. Pour the sauce over the vegetables and toss to combine.
  3. Roast until the tomatoes are beginning to soften and the shallots are translucent, about 15 minutes.
  4. While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with garlic powder, salt and pepper.
  5. Toss the vegetables, move them to the sides of the dish and place the fish fillets, into the pan surrounded by the vegetables.
  6. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
  7. Sprinkle with the basil and additional herbs.
  8. Serve the fish with lemon wedges, and the vegetables on the side, spooning the juices on top.

Equipment

Find it online: https://eatwellenjoylife.com/one-pan-fish-with-tomatoes/