One Pan Roasted Fish with Garlic Cherry Tomatoes
One Pan Roasted Fish with Garlic Cherry Tomatoes is an elegant yet simple recipe. Serve this white fish dish over pasta or with a side of crusty bread for dinner on busy weeknights !
Servings: 2
Calories: 345kcal
Equipment
- Large Pot
- Strainer
- Measuring Cup
- Cast Iron Pan
Ingredients
- 2 6 oz White Fish Filets
- ¼ cup Parmesan Cheese Grated
- ¼ cup Basil Sliced
- Lemon Juice and Zest
- 10 oz Cherry Tomatoes
- Red Pepper Flakes Pinch
- 4 Garlic Cloves Minced
- ½ cup White Wine
- 4 oz Angel Hair Uncooked
- Kosher Salt and Black Pepper
Instructions
- Dry the fish with paper towels and season both sides with salt and pepper.
- Add water and salt to a large pot. Cook pasta for 1 minute less than the box directions. Reserve 1 cup of pasta cooking water before draining.
- Heat a large cast iron pan over medium-high heat. Once pan is hot, add Extra Virgin Olive Oil, Garlic and Red Chili Flakes. Stir for 30 seconds.
- Add fish skin side down and the cherry tomatoes. Let fish and tomatoes cook for 2 minutes untouched.
- Add wine to deglaze the pan scraping the bottom of the pan with a wooden spoon.
- Flip fish over and cook for 90 more seconds while the tomatoes roast. Use the remaining juices to baste the fish. Check that the fish have reached an internal temperature of 130 degrees Fahrenheit. Turn down to medium heat.
- Lift fish and tomatoes to place pasta underneath in the pan. Place fish and tomatoes in a single layer over top of pasta. Add lemon juice, lemon zest, fresh basil and parmesan cheese to the fish. Stir to combine.
- If more sauce is needed, add pasta cooking water in ¼ cup increments to the pan. Stir to combine.
- Serve topped with fresh basil.
Nutrition
Calories: 345kcal | Carbohydrates: 52g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 224mg | Potassium: 527mg | Fiber: 3g | Sugar: 6g | Vitamin A: 950IU | Vitamin C: 35mg | Calcium: 197mg | Iron: 2mg