Grilled Fish with Rosemary and Tomatoes
A quick and flavorful weeknight dinner featuring tender grilled fish fillets topped with a simple rosemary-tomato sauce. Ready in about 20 minutes with minimal ingredients.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 30g
Ingredients
- 4 filets fish fillets
- 2 cups cherry tomatoes
- 2 sprigs fresh rosemary
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Pat the 4 fish fillets dry and season both sides with the 1 tsp salt and 1/2 tsp black pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the fish and cook until golden and opaque, about 3-4 minutes per side. Remove to a plate.
- 3
In the same skillet, add the remaining 1 tbsp olive oil and the 2 cups cherry tomatoes. Cook over medium heat until the tomatoes burst and release their juices, about 5 minutes.
- 4
Strip the leaves from the 2 rosemary sprigs, chop finely, and stir into the tomatoes. Cook for 1 minute until fragrant.
- 5
Return the fish to the skillet, spoon the tomato-rosemary sauce over the top, and serve immediately.
Tools you’ll need
- Large skillet
- Spatula
- Cutting board
- Knife
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