I created this recipe a few Sundays ago right after a market haul. I had just gotten some gorgeous heirloom tomatoes and wanted to highlight them. Simplicity is at the root of highlighting high quality, seasonal ingredients (and bonus points- that usually means it’s easy to make). Often times I’ll go for a Panzanella salad, but I wanted to make a full dinner, rather than just a salad. This turned into the perfect casual weeknight summer dinner. I finished it, start to finish, in about 15 minutes total. Better yet, all the other ingredients are pantry staples and it’s just a small handful of them.
Here’s the basics: Get some white fish. Season with salt and pat dry. Drizzle on some olive oil, slice some tomatoes, mince a shallot and a clove of garlic, and then toss on top and put in the oven. One of my favorite things about white fish is how quick it cooks (especially when you get a thin filet- which I recommend doing). You can literally finish this meal, start to finish, in 15 minutes. And it works for both a weeknight meal or for easy entertaining!
What to serve this with to make a whole meal:
To make this a whole meal, make a quick salad while the fish cooks or even boil up some pasta. Both would take around 10 ish minutes to do.
- Salad Options: This fish goes great with some peppery arugula. Keep it super minimal and do a simple arugula salad that has some freshly shaved parmesan and lots of cracked black pepper. Finish it off with a drizzle some olive oil and white balsamic. P.S. White balsamic vinegar is one of my favs, especially in the summer!! It’s light and sweet and tangy.
- Charred Broccolini: Add in a size of broiled broccolini for another super quick side dish. Toss the broccolini in another minced garlic clove and some olive oil and salt. Place in the oven to roast at with a few minutes to go on the fish and it should be done in about 3-4 minutes.
- Pasta Options: Just boil up any pasta of your choice and add in some olive oil or butter and fresh parmesan.
Simplest Roasted White Fish & Heirloom Tomatoes
- 1/2 pound flaky thin white fish like cod or tilapia
- 1 teaspoon diamond kosher salt
- 1 garlic clove, minced
- 1 shallot, minced
- 1 heaping tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice, (juice of about 1/2 lemon)
- 2 small heirloom tomatoes, (about 6 ounces total), sliced in wedges
- Pepper, , to taste
- Preheat oven to broiler setting.
- Pat fish dry with a paper towel (on both sides). Place on a parchment or foiled lined baking sheet. Generously season with the teaspoon of kosher salt (it seems like a lot- trust me). Let fish sit while you cut the tomatoes, shallot, and garlic.
- Sprinkle shallots and garlic over fish, distributing as evenly as possible. Arrange tomatoes on top and to the sides of the fish. Season tomatoes just slightly with salt.
- Drizzle olive oil over fish and tomatoes and squeeze fresh lemon juice over fish. Season with pepper.
- Place in broiler until opaque and the fish flakes off easily with a fork, about 8-10 minutes (depending on thickness of fish). If using a thermometer, I will wait until the temperature hits around 130 or so (it will continue cooking to about 140 as it rests). Serve immediately.