One-Pan Roasted Fish With Cherry Tomatoes Recipe (2024)

This is a very versatile recipe. I made it with hake and added diced red pepper, kalamata olives, and a bit of preserved lemon to the tomato mix before baking. I think it could be seasoned in a dozen different ways and be equally delicious.

I made this dish tonight. It was wonderful. I added a layer of sliced thin potatoes on the bottom of the pan and baked them at high heat until they were crispy. I then added the tomatoes and later the fish. It was so good. Can't wait to make it again. I used cod for the fish

I make this all the time with Haddock and use whole wheat panko mixed with butter for the topping. I also cook the fish and tomatoes together in the same pan. Delicious!,

Delicious! Easy! Made the tomatoes in advance so only had to throw the fish in and roast when the guests arrived.

This is so so easy, but the delicate taste makes is seem like a much more complicated recipe. I followed directions exactly. though used half as much fish for only two of us, but kept to measurements for everything else. More sauce is a good thing!

This is similar to a meal I make often, I think from an old Donna Hay recipe. I've usually just used lemon juice and oil but will try the vinegar/honey combo as it sounds delicious. I find it's great with capers added, and instead of minced garlic I use whole garlic cloves that become soft and delicious through roasting. Some times I roast chopped potatoes in with it and/or add home made breadcrumbs for crunch. Great with green beans.

I would like to share a few alterations I used for this recipe. I hope these changes gave the recipe a little more Mediterranean flavor. Try adding preserved lemon, za'atar, Greek oregano, and three tbsp of frozen orange juice concentrate (instead of honey), and one tbsp of ginger paste to the marinade. Liberally apply za'atar to the fish fillets themselves prior to placing them in the pan. Garnish with chopped fresh parsley too!

The effort to tastiness ratio of this dish is very good. Picked up fresh haddock and tomatoes at the market on the way home. Made it with a simple rice pilaf. I added half of a red onion to the shallots and I was generous with the red wine vinegar. Tossed some asparagus tips on the stove while the fish and rice finished up and felt like a regular master chef when it all came together at the same time. Getting a weeknight meal this good on the table by 8:15 is not normally this easy!

I served this tonight over quinoa and it was a real hit. It's a versatile recipe and I appreciate what others have added. I'll add kalamata olives next time, for example. This is a winner!

This recipe is a good argument for always having some cherry tomatoes around. I found it be my kind of recipe: high flavour for low effort. We are clearing out our freezer and I used frozen tilapia --a fish I do not usually love--but smothered with the sherry vinegar honey glazed tomatoes the fish was transformed. My test for a recipe is would you make it again? My answer is yes!

This recipe is INCREDIBLE. I'm adding it to my rotation of recipes. Honestly one of the best ways I've ever made a white fish. So flavorful.

This recipe is near perfection as written. I had some wild Alaskan cod in the freezer and fortunately the other ingredients as well.We served with jasmati rice and there were plenty of oohs ahhs as we ate. Opted to use the sherry vinegar rather than red wine since there was enough acid from the tomatoes.Anyway, stop what you are doing and whip up this delicious dish. Also want to mention I let the tomato mixture marinate on the kitchen counter for a couple of hours prior to baking.

I thought this was okay. Not great. But easy. Although with really good ingredients (late summer tomatoes, wild north Atlantic cod), the simple cooking method lets you taste their flavors so that was appealing. Next time I would add a tiny pinch of red pepper flakes and I wouldn't cut the tomatoes in half so to reduce the rather large amount of liquid that was produced. And I left out the honey as I don't see why we need to add sugar to a dish that really doesn't need it.

This recipe is a win-win.Prepared three tilapia fillets in this style for dinner on Saturday, served with a baked potato and an avocado salad. On Monday morning, we split the third fillet for breakfast, warmed and draped over fried potatoes with poached eggs on top. Should have saved more tomatoes for Monday. That tiny teaspoon of honey that so many disparage? It created a nice complex flavor. Only if my cherry tomatoes were height-of-the-season sweet-one-hundreds might I skip the honey.

Delicious and flavorful tomato mix - mix of honey and sherry vinegar made it. Since corn is still in season I shaved about a cup or so of kernels off the cob, and added to the tomato mix when I added the fish. Added the fish before the tomatoes were quite done so tomatoes would not overcook. Would go with another kind of fish next time, I think. Cod is pretty bland.

This was phenomenal! Notes: used cod, cooked tomatoes ahead of time, used extra olive oil, used medley of tomatoes. Paired well with roasted carrots. Wouldn’t change a thing.

Followed to a tee with cod and it was quick, easy, bright and delicious. 10 out of 10!

This is such an easy and delicious meal. Pretty, too. Don't skip the zest or herbs. They add both flavor pop and color.

Pretty good but a bit bland. Needs capers and green olives, IMO. I added chopped zucchini to the tomato mix, which turned out very well. I think almost anything green (asparagus, peas, green beans, etc.) would work here. Also needs some lemon at the end. Will definitely make again, with adaptations.

I had frozen cod filets about 1” thick and about 6 ounces each. I gave the tomato / shallot mix only about a 7 minute head start then added the fish and roasted for another 20 minutes. Worked great!!Also used quartered Campari tomatoes and added the capers someone suggested. Yummy.

This is a great recipe. I usually add a sliced red bell pepper which tastes good with the tomatoes. Goes well with potatoes to soak up the sauce. I've also found that frozen fish will work if you put the frozen fillets in with the veggies at the start and roast for 35 - 40 minutes total. Of course you won't get a lovely flaky fish using frozen, but it still tastes great. Don't skip the herbs!

Excellent! Just one thing: the baking time for the fish is way too long, I cut in half and it was perfect.

This was absolutely fantastic. I used Marsala Sherry. Worked just fine.

3/12/24 really good. Added capers and added garlic cloves whole, not chopped. Served on top of linguini with basil and lemon zest. Lola will like this. Cooked the room temp ling cod for 10 min and it was Perfect.

Didn’t change a thing, absolutely delicious!

A splash of white wine in the pan as you add the fish does wonders!

I make this often. I add sliced olives, capers and doubled the sauce. I spoon some of the mix over the filets when I add the fish. No more than 10 mins. for Cod, it will continue to cook when you remove from the oven.

Added ~ 1 cup halved mini potatoes, cooked 5 minutes first, added 1 tsp red pepper flakes, Used 1 lb cod. Delish receive of 2.

We prepared the tomatoes according to recipe and they were very flavorful. We thought about adding Kalamata olives and were happy we didn’t. The balance of the red wine vinegar and honey was perfect. We used half the amount of fish and served over couscous. A white Rioja was a perfect accompaniment.

I made this recipe and got rave reviews. I did double the tomatoes, garlic, shallots and sauce as I had 6 pieces of fish. I used skinless cod as that's what I had and no problems. I used a sheet pan lined with foil for easy clean up. I would definitely make this again. HINT Do NOT skip the lemon zest, mint and basil as it really adds to the favor of the dish. I served this dish with roasted broccoli and a crusty baguette.