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!

Olive oil

Small salmon or white fish fillets (without skin makes it easier)

Lemon juice

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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