Baked small bluefish with cherry tomatoes and herbs
This recipe is versatile, allowing you to use whatever vegetables or herbs you have on hand, but the cherry tomatoes provide a must-have burst of flavor. Perfect for a simple yet satisfying meal!
Ingredients
2-4 fish fillets or whole fish (such as bluefish or your choice)
1 pint cherry tomatoes
1 shallot, roughly chopped
2-3 sprigs fresh oregano, chopped
1 garlic clove, crushed (optional)
3-4 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
Pinch of dried oregano, thyme, or marjoram (optional)
Chili flakes or hot pepper flakes, for heat (optional)
Instructions
Preheat the Oven:
Preheat your oven to 180°C (350°F).
Prepare the Fish:
Clean and prepare the fish of your choice. Pat the fish dry with paper towels and set aside.
Arrange the Tomatoes:
Add a pint of cherry tomatoes to a medium-sized baking dish. These will roast and release their juices, creating a flavorful base for the dish.
Add Aromatics and Herbs:
Roughly chop the shallot and fresh oregano. If using garlic, crush a clove and add it to the dish. Sprinkle the chopped shallot, oregano, and garlic (if using) over the tomatoes.
Season and Add Olive Oil:
Drizzle everything generously with olive oil (around 3-4 tablespoons). Season with salt, pepper, and a pinch of dried oregano, thyme, or marjoram for extra flavor. If you enjoy heat, add some chili flakes or hot pepper flakes.
Mix and Arrange:
Gently mix the tomatoes and aromatics to ensure they are well coated with the olive oil and seasonings. Place the fish on top of the tomatoes, nestling it slightly into the mixture.
Bake:
Transfer the dish to the preheated oven and bake for about 20-25 minutes for fillets or 30-35 minutes for whole fish, or until the fish is cooked through and flakes easily with a fork.
Serve:
Once done, remove from the oven and serve the baked fish with the roasted tomatoes and juices spooned over the top.
