Food Network: Oven Roasted Cherry Tomatoes with Basil and Whitefish

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Oven Roasted Cherry Tomatoes with Basil and Whitefish
Recipe courtesy Kathleen Daelemans

Ingredients
2 pints cherry tomatoes
1 tablespoon extra-virgin olive oil
12 to 15 garlic cloves, peeled
Coarse salt
Cracked black pepper
1/2 cup loosely packed basil leaves, torn into halves and thirds
1 to 1 1/4 pounds white fleshed fish

Instructions
Preheat oven to 425 degrees F.

In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1/2
the basil. Roast for 15 minutes. Remove from oven, gently stir. Nestle fish in pan
with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or
until fish is no longer translucent and tomatoes are just beginning to burst.
Remove from oven. Divide fish among serving plates. Add remaining basil to
tomatoes. Taste and adjust seasonings. Spoon over fish in equal portions.

Yield: 4 servings

[Morph]: Instead of topping the tomatoes with fish,
roast them until they burst, about 20 minutes. Toss with your favorite pasta
shape.