Serve 4
Ingredients
- 1 pint cherry tomatoes, halved
- 1 small fennel bulb, stocks and fronds removed (sub 1 large shallot or ½ yellow onion)
- 3 garlic cloves, thinly sliced
- 1 Tbsp. capers
- 5 Tbsp. extra-virgin olive oil, divided
- 1 Tbsp. red wine vinegar
- 1 tsp. honey
- 1 tsp. kosher salt, divided
- Pinch of red chili flakes (optional)
- 1-1.25 lbs. cod, cut into four fillets (sub halibut or sea bass)
- ½ tsp. black pepper
- 4 thinly sliced lemon slices (from 1 lemon)
- Chopped fresh basil leaves for serving
Instructions
- Preheat oven to 400ºF. Remove the stalks and root end of the fennel bulb, and slice the bulb into quarters. Remove the core from each quarter with your knife, and then thinly slice each quarter.To a 4-quart baking dish, combine tomatoes, fennel, garlic, capers, 3 Tbsp. of the olive oil, vinegar, honey, ½ tsp. salt, and a pinch of chili flakes (optional); stir well to combine.Bake, uncovered, for 20 to 25 minutes, until the tomatoes are broken down and jammy.
- Meanwhile, pat the fish dry with paper towels, and brush all over with remaining 2 Tbsp. olive oil. Season fish with remaining ½ tsp. salt and black pepper.
- Toss the tomato mixture, and nestle the fish fillets in the pan, spacing evenly apart. Top each fillet with one thin lemon slice. Roast until the fish is cooked through and flakes easily with a fork, about 10 to 15 minutes. Remove from oven and garnish with fresh basil.Spoon the tomato mixture over fish fillets when serving
- I used the same amount of veggies for 2. Just less fish
