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
Directions
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
















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By derrickt
on February 13, 2012
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Awesome with walleye too!
By zoso84
on May 17, 2011
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Very tasty...added some asparagus to roast w/tomatoes and garlic, which was really good too
By CMAS
Keller, TX
on June 16, 2009
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We used Mahi Mahi and fresh cherry tomatoes and basil from the garden. Couldn't have been simplier or fresher tasting. Highly recommend this! Served it with whole wheat couscous.
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