Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Sheet Pan Roasted Seafood with Cherry Tomatoes
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 366
- Total Fat
- 10 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 86 milligrams
- Sodium
- 1007 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 4 grams
- Sugar
- 13 grams
- Protein
- 41 grams
This one-pan dish inspired by the flavors of cioppino, a seafood stew invented by Italian fishermen in San Francisco, is an array of fresh seafood – mussels, scallops and cod – nestled in a cherry tomato sauce infused with garlic, fennel, fresh thyme and a splash of white wine. The oven does all the work here, resulting in rich, savory flavors while keeping the prep simple and cleanup a breeze. Perfect for a weeknight dinner but festive enough for a special occasion, this healthy dish brings the taste of the coast straight to your table with minimal fuss.
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 366
- Total Fat
- 10 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 86 milligrams
- Sodium
- 1007 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 4 grams
- Sugar
- 13 grams
- Protein
- 41 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 450 degrees F.
- Put the cherry tomatoes on a sheet pan. Add 1/4 cup water to each empty can, swirling to remove any tomatoes left on the sides and bottom, and add to the sheet pan. Whisk together the white wine and tomato paste in a measuring cup and pour into the pan. Sprinkle with the fennel seeds, sugar, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper.
- Scatter the thyme, garlic, fennel and onions over top. Bake until the vegetables are softened and the sauce is slightly thickened and bubbling a bit around the edges, 20 to 25 minutes.
- Toss the cod and scallops with the oil, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Arrange the cod, scallops and mussels over top of the tomatoes on the sheet pan. Drizzle over any oil left in the bowl. Bake until the cod flakes easily when pressed with a fork, the scallops are more opaque and the mussels are open, 10 to 12 minutes. Garnish with fennel fronds and divide among 4 bowls.
Cook’s Note
Serve with crusty garlic bread on the side if desired. Our nutritional analysis is based on the recipe as written; ingredient substitutions may affect these numbers.
