One-Pan Roasted Fish With Cherry Tomatoes

1. Preheat Oven and Prepare Vegetables

First, preheat your oven to 400 degrees. While the oven is heating, combine the halved cherry tomatoes, thinly sliced shallots, and minced garlic in a 9-by-13-inch nonreactive baking dish. These vegetables will form a flavorful bed for the fish.

2. Prepare Dressing and Roast Vegetables

In a small bowl, whisk together the olive oil, sherry or red wine vinegar, honey, kosher salt, and black pepper. Pour this dressing over the tomatoes, shallots, and garlic in the baking dish, and toss everything together to ensure the vegetables are well-coated. Place the dish in the oven and roast for about 15 minutes, until the tomatoes have collapsed and the shallots are translucent.

3. Prepare Fish Fillets

While the vegetables are roasting, prepare the fish. Pat the fillets dry with paper towels, then brush them with a bit of olive oil and season with salt and pepper.

4. Add Fish to Dish and Roast

Once the vegetables are ready, take the dish out of the oven and give the vegetables a good toss before moving them to the sides of the dish to make space for the fish fillets. Place the fillets in the center of the dish, spacing them evenly. Return the dish to the oven and roast for another 10-12 minutes, until the fish is cooked through and flakes easily with a fork.

5. Finish and Serve

To finish, sprinkle the freshly grated lemon zest, chopped basil, and chopped mint over the dish. Serve the fish with the roasted tomatoes and shallots, spooning any remaining juices over the top for added flavor. Enjoy this simple yet delicious one-pan meal that’s sure to impress.