Fish with Roasted Cherry Tomatoes and Capers
Recipe adapted from Donna Hay
- Serves 4 People
Ingredients
- 10-14 cherry tomatoes on the vine
- 1 tbsp lemon zest
- 8 cloves garlic, bruised
- 1 ½ tbsp salted capers, rinsed
- 4 tbsp olive oil
- 4 fillets of white fish (cod, haddock, tilapia, halibut)
- Lemon juice, freshly squeezed
- Salt and pepper, freshly grated
- ¼ cup, chopped flat leaf parsley
Instructions
- Preheat oven to 400°
- Put tomatoes, lemon zest, garlic and capers in an oven proof dish
- Season fish well with freshly grated salt and pepper
- Add ½ the olive oil and mix well
- Bake for 20 minutes, cherry tomatoes should shrivel and be soft
- Shuffle the yumminess; add seasoned fish and drizzle with remaining oil
- Cook another 8-12 minutes depending on the size of the fish but until golden and just cooked through
- Drizzle with lemon juice, tope with fresh parsley and serve
Notes
Serve with a green salad and boiled new potatoes.
To make the dish hearty, add drained and rinsed white kidney beans.