Quick Roasted White Fish or Salmon with Cherry Tomatoes
I often make this "recipe" for dinner when we're in a hurry, or when I'm home alone, because it is so versatile, easy, and satisfying. The night I took the photo above, I scattered a small portion of fish with the last shreds of a head of red cabbage that I had on hand- very tasty!
Small salmon or white fish fillets (without skin makes it easier)
Salt and pepper
Cherry tomatoes, halved
Fresh or dried herbs of your choice (some of our favorites: fennel, thyme, oregano, dill)
Optional additions such as: shredded cabbage or fennel, slivered red onion and/or bell peppers, very thin zucchini half moons, capers, olives, garlic
Preheat oven to 400. Brush baking dish with olive oil.
Place fish in center of dish; drizzle with a wee bit of olive oil and a splash of lemon juice and season with salt and pepper. Toss tomatoes, herbs, and any other additions in a bowl with 1-2 tsp. olive oil and scatter over the fish.
Roast for about 10-15 minutes, depending on the size and quantity of your fish.
Recipe created or adapted by Liz Talley, Urban Graze
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