Seafood is a favorite weekday dinner of mine because it usually takes under 30 minutes to make a seafood dish. This particular recipe for Sheet Pan Balsamic Fish with Roasted Tomatoes has become a staple in our home because of the relatively easy clean up as well – most of the meal is made right in one sheet pan!
I like to serve this over rice or couscous to soak in all of the juices on the sheet pan. This makes 2 hearty servings, with plenty of the tomato mixture to enjoy!
Ingredients (serves 2, multiply as needed):
- 16 oz cherry or grape tomatoes, halved
- 2 large shallots, thinly sliced
- 5 large garlic cloves, minced
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 2 white fish fillets (such as cod or halibut)
- the zest of 1 lemon
- fresh basil, chopped, for garnish
- 1 cup cooked rice or couscous
Preheat your oven to 400 degrees F. Prepare your tomatoes, shallots, and garlic, and add to a large bowl, mixing to combine.
In a separate bowl, whisk together the olive oil, vinegar, honey, salt, and pepper.
Pour over the tomatoes, tossing to combine.
Using a slotted spoon or tongs, transfer the tomato mixture to a half sheet pan (paid link) with sides. Reserve the liquid in the original bowl.
Add the sheet pan to the oven at 400 degrees F for 15 minutes.
While the tomato mixture cooks, add the seafood to the bowl, flipping it occasionally so it is coated in the balsamic mixture.
After 15 minutes, remove the sheet pan and give the tomato mixture a stir. Push the tomato mixture to the sides of the pan and add the fish fillets to the center.
Drizzle the balsamic mixture evenly over the fillets, then add the sheet pan back to your oven and cook for 10 to 12 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove from the oven and sprinkle with lemon zest. Add some rice to two plates, then place the fillets on top of the rice. Top with some of the tomato mixture, then sprinkle with freshly chopped basil and serve.
The sweetness of the roasted tomatoes and shallots help balance out the acidity of the balsamic vinegar. The fish stays nice and juicy.
This recipe makes a ton of the tomato mixture because I like mixing it into the rice as well as topping it on the fish!
Ingredients
- 16 oz cherry or grape tomatoes, halved
- 2 large shallots, thinly sliced
- 5 large garlic cloves, minced
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 2 white fish fillets (such as cod or halibut)
- the zest of 1 lemon
- fresh basil, chopped, for garnish
- 1 cup cooked rice or couscous
Instructions
- Preheat your oven to 400 degrees F. Prepare your tomatoes, shallots, and garlic, and add to a large bowl, mixing to combine.
- In a separate bowl, whisk together the olive oil, vinegar, honey, salt, and pepper.
- Pour over the tomatoes, tossing to combine.
- Using a slotted spoon or tongs, transfer the tomato mixture to a half sheet pan with sides. Reserve the liquid in the original bowl.
- Add the sheet pan to the oven at 400 degrees F for 15 minutes.
- While the tomato mixture cooks, add the seafood to the bowl, flipping it occasionally so it is coated in the balsamic mixture.
- After 15 minutes, remove the sheet pan and give the tomato mixture a stir. Push the tomato mixture to the sides of the pan and add the fish fillets to the center.
- Drizzle the balsamic mixture evenly over the fillets, then add the sheet pan back to your oven and cook for 10 to 12 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove from the oven and sprinkle with lemon zest. Add some rice to two plates, then place the fillets on top of the rice. Top with some of the tomato mixture, then sprinkle with freshly chopped basil and serve.
