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This One-pan roasted fish with cherry tomatoes taste of the Mediterranean and is an easy, foolproof recipe for perfectly cooked and flavorful fish every time!
This is one of my favorite recipes that I keep making over and over again.
It's simple to make, I often have cherry tomatoes growing in the garden and freshly caught fish on hand and the whole family loves it!
It’s gluten and dairy free
This healthy baked fish with tomato garlic and parsley is a simple yet elegant dish fit for any occasion, ready in 30 minutes, is super good for you, and it has a beautiful blend of Italian flavors and ingredients. You can have this healthy, delicious baked fish ready to serve in no time!
This dish pairs well with this Fluffy Focaccia Bread recipe on this site
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Ingredients for Fish with cherry tomatoes
Any flaky white fish works well for this recipe. Reef fish, cod, halibut, blue moki and grouper are ideal and species that I have used before to make this dish
You can make this one-tray Mediterranean fish recipe from fresh or frozen fish fillets.
Fish fillets - skin off and pinnboned
Fresh Tomatoes - cherry tomatoes or chopped regular tomatoes
garlic - fresh
lemon - zest and juice
parsley - fresh
olive oil - extra virgin
wine - white
chili - fresh
salt and pepper
See recipe card for quantities.
How to make Baked fish cherry tomatoes, garlic and parsley
This healthy baked fish cherry tomatoes recipe is tasty and good for you. It has a beautiful blend of Italian flavors and ingredients
- Simply lay the fish fillets down on an oiled oven tray. Season with salt and pepper.
- Top the fish with fresh tomatoes, chili, garlic, lemon zest and parsley.
- Pour olive oil, white wine and lemon juice in the oven tray before placing it in the oven.
- Bake at 180 DC until just cooked (cooking time varies depending on size and thickness of fish fillets)
Hint: Baking the fish fillets in the oven until just done ensures tender, succulent, flavorful fish. Be careful not to overcook them.
Serve this baked fish with potatoes and a leafy garden salad for a light and delicious dinner.
Equipment's you need to make this
- Baking tray
- Lemon zester or grater
- Chopping board
- Knife
- Garlic crusher
Storage
This easy baked fish with tomato garlic and parsley can be prepared in advance and stored in the fridge until ready. Keep the fish fillets with the topping in an oven proof dish in the fridge for up to 48 hours, then just add the lemon juice and wine to the pan last minute before placing it in the oven.
Left over fish can be kept in the fridge and reheated the next day.
Why you love this Mediterranean baked white fish
- easy-to-make and delicious dinner ready to serve in less than 30 minutes
- Simple yet elegant dish
- A tasty one-pan meal
- It’s gluten and dairy free, healthy and delicious
- Can be prepared a head of time
Top Tip
Use a large enough oven tray and don't overcrowd the fish with topping piled on top. Make sure you have enough room to spread all the ingredients out for even cooking.
This easy baked fish with tomato garlic and parsley can be prepared in advance. Just add the lemon juice and wine to the pan last minute before placing it in the oven.
Try this quick one-pan roasted fish with cherry tomatoes recipe at home. I'm sure you will love it!
Related
Looking for other fish recipes like this? Try these:
Pan seared trout crispy skin with dill and caper gremolata
Herb baked crusted cod with curried coconut sauce
Looking for other one-pan recipes like this? Try these:
One-pan roasted fish with cherry tomatoes
Ingredients
- 4 180g Fish fillets skin off and pinn boned
- 2 Fresh Tomatoes, chopped or 1.5 cup cherry tomatoes
- 2 cloves garlic fresh
- 1 small lemon zest and juice
- ¼ cup parsley fresh
- 6 tablespoon olive oil extra virgin
- ¾ cup wine white
- 1 fresh chili finely chopped
- salt and pepper
Instructions
- Rub olive oil on a baking tray, spread out the fish fillets and season with salt, pepper and lemon zest.
- Top the fish fillets with the garlic, chilli, parsley and tomatoes. (If using whole cherry tomatoes, just give them a squeeze to break them a little. Just enough for the juice to seep out when cooking).
- Pour the olive oil, lemon juice and wine in the oven tray
- Bake in the oven 180 D Celsius for about 10 minutes until the fish is just cooked.
- Drizzle the fish with juices from the pan, and a sprinkle of more fresh parsley on top. Serve with Roasted potatoes and garden salad
Notes
- Any flaky white fish works well for this recipe and you can make it from fresh or frozen fish fillets.
- Cooking time varies depending on size and thickness of fish fillets
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