Roasted Tomato, Shallot & Fish One Pan Dinner

Looking for a fast, easy, and delicious dinner idea? This roasted tomato, shallot, and fish one-pan dinner is the perfect solution! It’s a simple recipe that’s packed with flavor, and it comes together in less than 30 minutes. With its vibrant ingredients and restaurant-quality taste, it’s sure to become a weeknight favorite.

Why You’ll Love This Recipe:

• One-Pan Simplicity: Minimal cleanup!
• Fast: Ready in under 30 minutes.
• Healthy: Made with fresh, wholesome ingredients.
• Flavorful: Tangy roasted tomatoes, caramelized shallots, and zesty fish.

Ingredients:

• 1 pint cherry tomatoes, halved
• 1 large shallot, thinly sliced
• 3 tbsp olive oil (plus extra for brushing)
• 1 tbsp balsamic vinegar
• Salt & pepper (to taste)
• 4 thick-cut, skin-on white fish fillets (Chilean seabass, cod, halibut, or similar)
• Lemon zest
• Fresh mint, thinly sliced

Step-by-Step Instructions:

1. Prep & Roast the Tomatoes:

• Preheat your oven to 400°F.
• Add the halved tomatoes and sliced shallot to a 12-inch oven-safe pan or baking dish.
• Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss to coat.
• Roast for 15 minutes, or until the tomatoes start to burst.

2. Prep the Fish:

• While the tomatoes roast, pat dry the fish fillets. Season both sides with salt and pepper.

3. Cook the Fish:

• Remove the pan from the oven once the tomatoes have burst. Make space for the fish in the pan and place the fillets directly into the dish.
• Return to the oven and bake for 10 minutes, or until the fish is firm and flakes easily with a fork (1–1.5-inch thick fillets typically take about 10 minutes).

4. Garnish & Serve:

• Spoon the roasted tomatoes, shallots, and pan juices over each fish fillet.
• Top with fresh lemon zest and mint for a bright, zesty finish.
• Serve immediately and enjoy!

Roasted Tomato, Shallot & Fish One Pan Dinner

Make dinner effortless with this roasted tomato and fish one-pan recipe! Ready in less than 30 minutes, it’s a healthy, flavorful dish perfect for busy weeknights.

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Course dinner

Cuisine American

Servings 4 people

Ingredients

  

Ingredients:

• 1 pint cherry tomatoes halved
• 1 large shallot thinly sliced
• 3 tbsp olive oil plus extra for brushing
• 1 tbsp balsamic vinegar
• Salt & pepper to taste
• 4 thick-cut skin-on white fish fillets (Chilean seabass, cod, halibut, or similar)
• Lemon zest
• Fresh mint thinly sliced

Instructions

 

• Preheat your oven to 400°F. Add the halved tomatoes and sliced shallot to a 12-inch oven-safe pan or baking dish. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss to coat. Roast for 15 minutes, or until the tomatoes start to burst.
• While the tomatoes roast, pat dry the fish fillets. Season both sides with salt and pepper.
• Remove the pan from the oven once the tomatoes have burst. Make space for the fish in the pan and place the fillets directly into the dish. Return to the oven and bake for 10 minutes, or until the fish is firm and flakes easily with a fork (1–1.5-inch thick fillets typically take about 10 minutes).
• Spoon the roasted tomatoes, shallots, and pan juices over each fish fillet. Top with fresh lemon zest and mint.
• Serve immediately and enjoy!!

Keyword 30-minute meals, Healthy dinner ideas, One-pan fish recipe, Quick fish dinner, Roasted tomato fish recipe, seafood

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Full PDF print-out below!!!