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This one pan roasted fish with cherry tomatoes recipe is quick and easy to make and using just one pan cuts down on the washing up! It’s an elegant, versatile recipe. Use cod, monkfish, halibut, or another meaty fish for the best result.
How To Tell When the Fish is Done
It can be tricky to determine when fish is cooked through. After all, it’s an ingredient that can dry out if overcooked. Although a lot of recipes will tell you when the fish flakes easily it’s done, it is actually fine to serve just before this point.
Once the fish is no longer transparent in the center it’s done and it keeps cooking for a little while after it comes out of the oven. However, some people do prefer it the first way, so just cook the fish until it’s done to your liking.
How To Serve Roasted Fish
Potatoes, couscous, rice, polenta, or grilled bread would pair well with this one pan roasted fish recipe. A green vegetable such as broccoli, zucchini or green beans would also go nicely.
Any one pan roasted fish with cherry tomatoes leftovers will be fine for a couple of days in the refrigerator and you can reheat them in the microwave or oven.
You can also freeze leftovers for up to a month in a tightly sealed container, although the texture will be slightly softer after thawing.
- 1½ pounds skinless white fish filets
- 8 ounces cherry tomatoes
- 20 pitted kalamata olives
- 2 minced garlic cloves
- 1 teaspoon balsamic vinegar
- 1 tablespoon cold butter
- 2 tablespoons chopped fresh parsley
- Salt and black pepper as needed
- Olive oil as needed
- All ingredients ready? Let's begin!
- Preheat the oven to 425 degrees F.
- Grease a 2-quart baking dish with some oil.
- Cut the fish into 4 equal pieces and arrange them in the baking dish.
- Brush some oil over each piece of fish and grind salt and black pepper over it.
- Halve the cherry tomatoes and toss them with the olives, garlic, balsamic vinegar, 2 tablespoons oil, and some salt.
- Pour the tomato mixture on top of and around the fish filets.
- Cut the butter into 8 pieces and dot them over the fish.
- Cook for 25 minutes or until the tomatoes burst and the fish is cooked through.
- Serve immediately, garnished with parsley.
- A drizzle of balsamic glaze over the fish is optional but complements the flavor.
- Grape tomatoes can be used in place of cherry tomatoes.
- Kalamata olives are great in this recipe but you can use any pitted black olives instead.
One pan roasted fish with cherry tomatoes is the perfect meal for busy weeknights. This tasty dish doesn’t take long to make and the flavors are amazing.