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One Pan Roasted Fish with Cherry Tomatoes

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 217kcal


  • 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.



Calories: 217kcal | Carbohydrates: 4g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 434mg | Potassium: 854mg | Fiber: 1g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 1mg