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One-pan roasted fish with cherry tomatoes

This recipe is shared by Rick Terapak, one of WOSU's food reviewers for the monthly Chefs in the City show on All Sides with Anna Staver. This dish is adapted from a recipe by Lidey Heuck of The New York Times.

Serves 8


  • 2 pints cherry tomatoes, halved.
  • 2 large shallots, thinly sliced (1 cup)
  • 4 large cloves of garlic, minced (4 teaspoons)
  • 2 Tablespoons red wine vinegar
  • 2 teaspoons honey
  • 2 teaspoons Kosher salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste
  • 8 (6 oz) mild white fish fillets (cod or halibut)
  • 2 teaspoons freshly grated lemon zest (one lemon)
  • Chopped fresh basil and mint for serving.


Heat the oven to 400 degrees. Place the tomatoes, shallots, and garlic in a 9 by13 inch non-reactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt, and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.

While the tomatoes roast, pat the fish dry with a paper towel, brush all over with olive oil, and season generously with salt and pepper.

Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast 10-12 minutes until the fish is cooked through and flakes easily with a fork.

Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juice on top.