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 multi-colored cherry tomatoes (rinsed)
- 1 lemon, cut in small wedges
- 3 tbsp extra virgin olive oil (divided)
- ¼ 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.
View the recipe instructions at The View From the Great Island