Sheet Pan Balsamic Fish with Roasted Tomatoes

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

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Lemon-Browned Butter Cod with Hazelnut Pilaf

Have you ever made an Armenian-style pilaf? This style of pilaf adds toasted spaghetti or other noodles to the rice. This recipe for a Browned Butter Hazelnut Pilaf is really stellar. The cod recipe that goes along with it is also tasty, but the real star is the pilaf. The recipe, from the latest Cooking Light, is a quick meal, so it’s great for something a little different for a weeknight dinner!

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil, divided
  • 2 ounces uncooked thin spaghetti, broken into 2-inch pieces
  • 1 cup unsalted chicken stock
  • 1/2 cup uncooked basmati rice
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 cup chopped toasted hazelnuts
  • 4 (6-ounce) cod fillets
  • the juice of one lemon
  • 4 lemon wedges (optional)

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