Roasted fish with wine and tomatoes, two ways

 

Lots and lots of cherry tomatoes made the final trip inside just before the plants got zapped. Here are three ways I used up tiny tomatoes and a package of frozen fish.

Roasted fish and tomatoes with basil and white wine sauce

From "Fit Food" by Ellen Haas

Ingredients

2 cups cherry tomatoes
1 tablespoon olive oil, divided

2 cloves garlic, minced

1 tablespoon chopped fresh basil leaves

4 thick fish fillets such as cod (a little over a pound total)

½ cup white wine

Method

Heat oven to 400 degrees. Place tomatoes in a baking dish large enough to hold the fish in a single layer. Drizzle tomatoes with ½ tablespoon olive oil. Sprinkle with salt. Roast 15 to 20 minutes until soft.

Remove tomatoes from the oven and reduce oven heat to 350. Transfer tomatoes to a bowl. Toss with garlic and basil.

Place fish in baking dish. Sprinkle with salt and pepper. Drizzle with remaining ½ tablespoon olive oil. Pour the wine on top of fish. Spoon the tomatoes over the top. Cook until fish is cooked through, about 15 minutes.

Rating: Dave liked it. I thought it a touch bland.

 

Cod with tomato-orange relish

From “Fit Food” by Ellen Haas

Ingredients

1 cup grape tomatoes, halved

Zest of 1 orange

¼ cup fresh orange juice

1 small shallot, finely chopped

2 tablespoons fresh basil leaves

2 fish fillets such as cod

¼ cup white wine

1 tablespoon olive oil

2 tablespoons fresh lemon juice

Method

Combine tomatoes, orange zest and juice, shallot, basil and salt and pepper to taste. Refrigerate relish if not using that day.

Preheat oven to 350. Place fish I a shallow baking dish. Pour wine over the top. Season with salt and pepper. Bake for about 12 minutes until cooked through. Drizzle with olive oil and lemon juice. Serve topped with relish.

Rating: I was really rooting for this dish, but it comes up short. Maybe more garlic? Hot red pepper flakes? There's a fine line between not overwhelming the delicate nature of fish and being underwhelming, but this didn't tread anywhere near it. 

 

 Deviled fish with tomatoes bacon and leeks

And then there's one of our usual suspects, which no doubt does not qualify as fit food, but was by far the tastiest. I've blogged about deviled fish with tomatoes and bacon here.

Deviled fish with tomatoes and leeks bears repeating.