One-pan roasted fish with cherry tomatoes

Baked cod with lemon, parsley, tomatoes and white wine in an oven tray.

cremneblad

An easy tomato, garlic, lemon and parsley topping transforms simple fish fillets into a light and healthy weeknight meal. It guarantees one flavorful and healthy dinner in 30 minutes.

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Prep Time 15

Cook Time 10

Course Main Course

Cuisine Italian

Servings 4

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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