Fish Fillet with Cherry Tomato Sauce

Helga Glaesel de BlandingMarch 1, 2012

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Following up on our collection of fish recipes for lent, we have this amazing recipe we hope you will try. I do recommend you try the variation as described at the bottom of the recipe. This includes cream and wine….you’ll want to taste it!

Pair this with rice and some asparagus on the side. You can find our recipe for asparagus with balsamic vinegar here.

I guarantee this will become one of your favorite fish recipes.

Helga

Fish Fillet with Cherry Tomato Sauce

Serves 4
Recipe adapted from Karista’s Kitchen

Ingredients:
1 ½ lbs seasonal fresh white fish
2 pints cherry tomatoes, halved
2 cloves garlic, smashed and lightly chopped
2 tablespoons diced shallots
1 lemon, zested and juiced
3 tablespoons chopped mixed fresh thyme
Olive oil
Sea salt and fresh cracked black pepper

Procedure:

Pre-heat the oven to 400F.
Mix together tomatoes, garlic, shallots, 1 tablespoon thyme, and 1 tablespoon lemon juice. Toss with a drizzle of olive oil until lightly coated and then sprinkle with salt and pepper.
Pour the tomato mixture into a baking dish or foil lined cookie sheet and roast for about 10 minutes until the tomatoes are wilted and slightly toasty. Remove from the oven and set aside.
Drizzle the fish with a bit of lemon juice and olive oil, and then sprinkle with sea salt and fresh cracked black pepper. Roast the fish until opaque in the center and flaky. Fish roasting times vary according to thickness. Start with 5-8 minutes and then check for doneness. If it isn’t done, let it continue roasting, checking every couple of minutes.
Once the fish is done, transfer to a platter. Mix the tomatoes with lemon zest and remaining fresh thyme. Top the fish with the tomatoes and herbs and serve immediately.

As a variation, and what you see in our photograph:

Transfer the tomato mixture into a small pot and add about ½ cup of cream and ¼ cup white wine.
Add the lemon zest and the remaining thyme. Season with salt and pepper and let it simmer for a few minutes, just until heated through. Top fish with this sauce.