My brother-in-law and sister-in-law prepared the most scrumptious dinner for the family’s Christmas Eve festivities. Tonight we made the dish, and it was delicious! So delicious that our oldest, TT, had 3 helpings of the fish and he said to our youngest, LE, “LE you should eat the fish. It’s delicious!” Quite high praise coming from a three and half year old! Try it…it’s delicious. This is a great entertaining dish, because the roasted tomato “salsa” can be made ahead of time, and then you just pop the fish in the oven when you are ready. As Andy and Jen did, we served the fish with Green Bean and Potato Salad.
- 2 cups grape tomatoes, halved
- 2 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, sliced
- 1 teaspoon balsamic vinegar
- Kosher salt, to taste (I used 1/2 tsp.)
- Fresh ground pepper, to taste
- 1/2 cup fresh basil leaves, chiffonade
- 1 lb. fish fillets (snapper, salmon, or whatever you like
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, salt, and pepper to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
- After the tomatoes come out of the oven, place the fish on the baking sheet; drizzle olive oil over fish, and sprinkle with salt and pepper. Bake until fish flakes.
Fish with Roasted Grape Tomatoes: