Oven Baked Fish with Roasted Tomato Slices
Delight your taste buds with this vibrant and healthy Oven Baked Fish with Roasted Tomato Slices, a Mediterranean-inspired dish that’s as easy to make as it is flavorful. Tender white fish fillets, seasoned with a perfect blend of paprika, garlic, and fresh lemon juice, are baked to flaky perfection alongside juicy cherry tomatoes, infused with olive oil, thyme, and a hint of caramelization. This one-pan recipe requires minimal prep time and delivers maximum flavor, making it an ideal weeknight dinner or elegant dinner party centerpiece. Serve it warm, garnished with fresh parsley, and pair it with roasted vegetables, a side of rice, or a crisp green salad for a wholesome, satisfying meal.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod, tilapia, or haddock)
- 2 cups Cherry or plum tomatoes
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves (or substitute with dried thyme)
- 1 piece Lemon, juiced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Rinse and pat dry the fish fillets with a paper towel. Season both sides of the fish with half of the salt, black pepper, and paprika. Set aside.
Wash and halve the cherry or plum tomatoes. Arrange them on one side of the prepared baking sheet, cut side up.
In a small bowl, whisk together 2 tablespoons of olive oil, half the minced garlic, and the fresh thyme leaves. Drizzle the mixture over the tomato halves and sprinkle them with a pinch of salt.
Place the seasoned fish fillets on the other side of the baking sheet. Drizzle with the juice of one lemon and the remaining 1 tablespoon of olive oil. Sprinkle both sides of the fish with the remaining garlic.
Bake in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork, and the tomatoes are soft and slightly caramelized.
Remove the baking sheet from the oven. Let the fish rest for 2-3 minutes.
Carefully transfer the fish and roasted tomatoes to a serving plate. Garnish with chopped fresh parsley and an optional squeeze of extra lemon juice.
Serve warm with your favorite side dishes such as roasted vegetables, rice, or a simple green salad.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.5 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 45 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
