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Oven Roasted Cherry Tomatoes With Basil and Whitefish
Time: 30 mins
Ingredients
- 2 pints cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 12 -15 garlic cloves, peeled
- coarse salt
- cracked black pepper
- 1/2 cup loosely packed basil leaves, torn into halves and thirds
- 1 -1 1/4 lb white fleshed fish filets
Directions
- 1 Preheat oven to 425 degrees F.
- 2 In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2 the basil.
- 3 Roast for 15 minutes. Remove from oven, gently stir.
- 4 Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven.
- 5 Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings.
- 6 Spoon over fish in equal portions.
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