Fish Fillets with Cherry Tomato Sauce (18 Minutes)
A mildly spicy, citrusy cherry tomato sauce with just a few ingredients turns baked fish fillets into a delicious jazzed up dinner in about 20 minutes.
Servings (change as needed): 2 (or 3 smaller portions)
Ingredients
- 1 pound fresh cod fillets, skinned, Note 1
- kosher salt, black pepper, dried thyme
- 2 teaspoons olive oil
Cherry Tomato Sauce
- 1 1/2 cups cherry tomatoes, cut in half (or chopped plum tomatoes)
- 1/2 large orange (zest and juice)
- 1/2 large lemon (zest and juice)
- 2 tablespoon Sweet Thai chili sauce, for mild-moderate spiciness (or more to taste)
- 1 tablespoon olive oil (or 1/2 tbsp oil and 1/2 tbsp butter at the end)
- 1/2 teaspoon salt
- 2 tablespoon chopped parsley
Instructions
- HEAT OVEN OR TOASTER OVEN to 425F/217C. Line a pan or baking dish with parchment or foil, sprayed with oil (for easy clean up).
- BAKE FISH FILLETS: Pat fish dry with paper towels. Rub oil over entire surface of the fish and generously sprinkle with salt, pepper and thyme. **see Tip below** Bake fish on prepared pan in a single layer for 8-10 minutes (figure 10 minutes per inch (2.5 cm) of thickness) just until fish is cooked through, separates easily with a knife but still slightly translucent on the inside. Internal temperature of fish with instant thermometer should be about 130-135F for medium. ** TIP: If fish is not even thickness, cut into pieces, separating thick and thin as this will affect cooking time. Cook the thicker pieces for a few minutes before adding the thinner pieces which will take less time to cook.
- MAKE THE SAUCE: While fish is baking, heat 1/2 tbsp oil on medium heat in a saucepan. Add all other sauce ingredients (except parsley) and cook for about 5-7 minutes just until tomatoes start to break down. Use the back of a large spoon or spatula to smash them a bit if needed. Taste and adjust seasonings, adding more salt, a pinch of sugar, more chili sauce, etc. Stir in 1/2 tbsp butter (if desired) and the parsley.
- PLATE: Transfer fish to a plate. Spoon over cherry tomato pan sauce and serve.
Notes
- Cod substitutes: Feel free to use another type of fish like haddock, pollock, tilapia, black cod, grouper, sea bass, mahi-mahi. Even salmon would be good. Just be sure to cook the fish for more or less time, depending on its thickness.
- If your fish has a fishy smell (most have some), squeeze some lemon on it to remove the smell - or soak it in milk for 15-20 minutes.
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Sauce variations and substitutes:
- Tomatoes: Instead of cherry tomatoes, you can use grape tomatoes or chop up ripe fresh tomatoes (plum tomatoes would be good). Or use diced canned tomatoes with most of the juice drained.
- Fresh herbs: Instead of parsley in the sauce, try basil leaves, dill, cilantro or thyme.
- Add-ins: Try adding chopped kalamata olives or a pinch of red pepper flakes for extra spice.
- Cauliflower rice side dish (optional): If you want to serve the fish dish over cauliflower and spinach 'rice' as pictured - made in 10 minutes - try our recipe for lemon herb cauliflower rice stir fry. Place 2 large handfuls of fresh baby spinach in food processor along with the cauliflower when chopping to 'rice', then stir fry together for about 4 minutes. Alternatively, buy cauliflower rice, cook according to directions and add a couple of tablespoons of pesto or chopped spinach.
- Make Ahead: The sauce can be made a few days ahead of time. Don't let the cherry tomatoes break down fully as they will finish cooking when you are reheating the sauce before serving. Store leftovers in an airtight container for up to 2 days.
Calories: 363kcal | Carbohydrates: 20g | Protein: 42g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 889mg | Potassium: 1299mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1054IU | Vitamin C: 65mg | Calcium: 75mg | Iron: 2mg