Imagine a dish so simple yet so incredibly delicious that it transforms your weeknight dinner into a gourmet experience. This Baked Whitefish with Tomatoes and Garlic is not just a recipe; it's a flavor explosion that will have your family and friends begging for seconds. With just a handful of fresh ingredients and minimal prep time, you'll create a restaurant-worthy meal that looks and tastes like you've spent hours in the kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 whitefish fillets
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C). Ensure the rack is positioned in the middle of the oven for even cooking.
- Pat the whitefish fillets dry with paper towels to remove excess moisture. This helps achieve a better sear and prevents steaming.
- Season both sides of the fish fillets generously with salt and freshly ground black pepper.
- In a large baking dish, drizzle 1 tablespoon of olive oil to coat the bottom, preventing the fish from sticking.
- Arrange the seasoned whitefish fillets in a single layer in the prepared baking dish.
- Scatter the halved cherry tomatoes around and between the fish fillets.
- Sprinkle the minced garlic evenly over the fish and tomatoes.
- Drizzle the remaining olive oil over the fish, tomatoes, and garlic.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove from the oven and let rest for 3-5 minutes to allow the juices to redistribute.
- Garnish with fresh basil leaves just before serving.
- Serve hot, directly from the baking dish, with the roasted tomatoes and pan juices.
Tips
- Choose Fresh Fish: Select the freshest whitefish fillets possible. Look for firm, translucent flesh with a mild ocean scent.
- Pat Dry for Perfect Searing: Always pat your fish fillets dry before seasoning. This crucial step ensures a beautiful, slightly crisp exterior.
- Don't Overcrowd the Baking Dish: Give each fillet and tomato enough space to roast evenly. Overcrowding can lead to steaming instead of roasting.
- Watch Your Cooking Time: Whitefish cooks quickly. Check at the 20-minute mark to prevent overcooking, which can make the fish dry.
- Fresh Herbs Matter: While the recipe suggests basil, feel free to experiment with fresh thyme or parsley for added flavor complexity.
- Serve Immediately: This dish is best enjoyed hot, straight from the oven, when the tomatoes are bursting and the fish is perfectly flaky.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 5g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 80mg
