Baked Fish with Roasted Tomatoes
A simple, elegant sheet-pan dinner: whole fish baked with sweet roasted tomatoes, briny olives, and garlic in olive oil. Ready in about 40 minutes with minimal cleanup.
- Total time
- 40 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 whole whole fish (such as sea bass or trout), cleaned
- 2 cups cherry tomatoes
- ½ cup kalamata olives
- 6 cloves garlic cloves, smashed
- 4 sprigs fresh herbs (thyme, rosemary, or oregano)
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Preheat oven to 425°F. Pat the 2 whole fish dry with paper towels and season inside and out with 1 tsp salt and 1/2 tsp pepper.
- 2
In a large baking dish, toss the 2 cups cherry tomatoes, 1/2 cup olives, and 6 smashed garlic cloves with 2 tbsp of the olive oil. Spread in an even layer.
- 3
Place the seasoned fish on top of the tomato mixture. Drizzle with the remaining 2 tbsp olive oil and lay the 4 herb sprigs over the fish.
- 4
Roast for 25-30 minutes, until the fish flakes easily with a fork and the tomatoes are blistered and juicy.
- 5
Let rest for 5 minutes. Serve the fish with the roasted tomatoes, olives, and garlic spooned over the top.
Tools you’ll need
- baking dish
- paper towels
- knife
- cutting board
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