This beautifully roasted fish with cherry tomatoes is a stunner of a dish and will impress everyone you set it before. It has become a new favorite in our home, and I hope that it will become a favorite in yours as well. This dish sings SUMMER, and is absolutely perfect when tomatoes are season. But please don’t let that discourage you from making this easy dish any time out of the year. It’s extremely delicious, and it all comes together in about 30 minutes, making it great for any day out of the week.

To make it a meal, I like to pair it with a lighter pasta such as orzo or angel hair or something like couscous or rice. And of course…some warm crusty bread to help sop up all of those good juices is also nice. But if you’re not pressed for time, you could also serve it with maybe some roasted potatoes and/or a nice salad.

This dish is fairly flexible as it relates to the type of fish that can be used. I recommend using a type of white fish such as haddock or cod, which is typically less expensive. Then there’s white sea bass,  grouper, or halibut, for a higher price point. But something like salmon, works great in this dish as well. Just be mindful, that the cooking time may very a little based on the type of fish you use and the thickness of the fish. Thicker cuts of fish may need to cook a few minutes longer.

Now, for the herbs, I use a mixture of both dried herbs and fresh basil. Fresh basil is definitely my favorite for this dish. However, fresh oregano, tarragon, or parsley are other great options. I also like to use both red wine vinegar and fresh lemon juice for a little acidity. Kalamata olives are my preference, but you can easily swap those out with another salty type of olive or even a couple tablespoons of capers. I also use red onions or shallots because they tend to be a little bit sweeter, but yellow onions will work as well, if you’re in a pinch. Lastly, depending on what you’re serving this with…a bit of crumbled feta cheese or even a little freshly grated parmesan cheese on top of this dish, is also another great idea to consider.

If you’d like to see a very short clip of the dish, click [HERE]. 

Looking for other great seafood ideas? Give these delicious recipes a try! 

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Thank you so much for stopping by today! I hope that you love my Roasted Fish with Cherry Tomatoes. The full printable recipe is below. Enjoy!

This beautifully roasted fish with cherry tomatoes is a stunner of a dish and will impress everyone you set it before.

Get the Recipe: Roasted Fish with Cherry Tomatoes

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
This beautifully roasted fish with cherry tomatoes is a stunner of a dish and will impress everyone you set it before.
5 from 3 reviews
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Ingredients

  • 1 pint cherry tomatoes, halved (about 2 – 2 ½ cups)
  • ½ medium red onion or medium shallot, thinly sliced
  • ¾ cup pitted kalamata olives, halved
  • 3 cloves garlic, minced
  • 1 tablespoon red wine vinegar
  • a good drizzle olive oil, extra virgin, plus more for the fish
  • 1 to 1 ½ pounds haddock, cut into 4 filets (or something comparable like cod, or even salmon)
  • ½ teaspoon dried Italian herb seasoning
  • ½ teaspoon sweet paprika
  • a pinch red chile flakes, optional
  • salt and pepper, to taste
  • 1 medium lemon, zested, and then halved
  • fresh basil , torn

Equipment

  • 3-quart Baking Dish
  • Chef's Knife
  • Cutting Board
  • Microplane

Instructions

  • Preheat the oven to 425 °F.
  • Evenly place the tomatoes, red onion, olives, and garlic in a 3-quart baking dish. Drizzle with red wine vinegar and a little olive oil and give it a stir.
  • Nestle the fish filets evenly on top of the tomato mixture. Drizzle the fish lightly with olive oil. Sprinkle each fillet with the Italian herb seasoning, sweet paprika, and red chile flakes. And then season the dish with salt and pepper.
  • Zest the lemon direct over the filets. And then squeeze the juice from one half of the lemon over the filets. Set the other half of the lemon to the side.
  • Transfer the baking dish to the center rack of the oven. Bake until the fish is cooked entirely through, and easily flakes with a fork, about 15 to 18 minutes (depending on thickness of the fish).
  • Once done, squeeze the remaining half of the lemon over the dish. Now, shower the dish with some freshly torn basil.
  • Serve with pasta and warm crusty bread (or whatever you're serving it with) and enjoy.
Calories: 203kcal, Carbohydrates: 11g, Protein: 30g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 92mg, Sodium: 772mg, Potassium: 832mg, Fiber: 3g, Sugar: 4g, Vitamin A: 909IU, Vitamin C: 43mg, Calcium: 64mg, Iron: 2mg