Easy Whitefish with Burst Cherry Tomatoes
The View From the Great Island
Whitefish with Burst Cherry Tomatoes and Basil is possibly the simplest summer meal on the planet ~ the natural flavors pop, and it's ready in 15 minutes.
- 2 fillets of whitefish, or any fish you like, about a pound to a pound and a half
- 1 pint multi-colored cherry tomatoes (rinsed)
- 1 lemon, cut in small wedges
- 3 tbsp extra virgin olive oil (divided)
- 0.25 cup dry white wine (optional)
- a handful of fresh basil leaves, green, purple, or both!
- 1 tbsp fresh minced dill
- salt and fresh cracked black pepper to taste
- Turn the broiler on high, and set the rack on the highest setting.
- Toss the cherry tomatoes with 1 tablespoon of the olive oil and set aside.
- In a broiler safe skillet heat 2 tablespoons of olive oil until hot. Add the fish fillets, skin side down, and cook for about 3-5 minutes, without moving them, until you start to see them browning on the bottom, and the fish starting to cook and turn white along the sides.
- Add about half of the tomatoes to the pan, and put under the broiler for 5 minutes. Add the rest of the tomatoes and cook for a further 5 minutes, or until the fish just flakes and the tomatoes are bursting.
- Note: You can do the tomatoes separately on the stove top in a skillet if you like, just toss them around for a few minutes over medium high heat until they start to burst. Then add to the fish just before serving.
- Hit the pan with a splash of white wine, if using, season with salt and pepper, and serve, garnished with lots of fresh basil leaves and dill scattered over the top.