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
