Roasted Tilipia with Cherry Tomatoes and Meyer Lemon
A healthy Italian-inspired dish for the new year! Roasted Tilipia with Cherry Tomatoes and Meyer Lemon is easy, quick and healthy! Serve alongside some sautéed broccolini and garlic. Roast the tomatoes in advance and cover the sheet pan with foil to make cleanup a breeze. If you cannot find Meyer lemons, substitute regular lemons which will work just as well. And feel free to toss in other favorite herbs such as rosemary. Buon appetito!
This recipe contains tomatoes (cherry), garlic, olive oil (extra virgin), fish (white fish your choice), lemons, olives (black), fresh thyme, salt, black pepper
Serves 2 servings
Prep time: 10 min
Cook time: 30 min
- 1 pint cherry tomatoes
- 3 cloves garlic
- Extra virgin olive oil
- 2 fillets tilipia or other firm white fish (such as flounder, cod)
- 1 lemon, halved
- 1/2 cup black olives, pitted
- Few sprigs fresh thyme
- black pepper
- 1. Preheat the oven to 400 degrees Fahrenheit. Cover a sheet pan with foil. Spread out the tomatoes on the foil. Thinly slice the cloves of garlic and sprinkle over the tomatoes. Drizzle with olive oil. Sprinkle with salt and freshly ground black pepper. Toss to coat. Roast in the oven until the tomatoes burst and blister and give up their juices, about 10-12 minutes.
- 2. Raise the oven temperature to 450 degrees. In a shallow dish, place the fish fillets. Drizzle with a bit of olive oil. Sprinkle with salt and freshly ground pepper. Zest and juice one half of the lemon over the fish. Slice the other half of the lemon into very thin slices. Top the fish with the roasted tomatoes, the lemon slices, the black olives and the sprigs of thyme. Drizzle with olive oil.
- 3. Bake until the fish is opaque and cooked through in the center, about 15-18 minutes depending on the thickness of your fillets. Serve! Buon appetito!