Quick answer
A light, Mediterranean-style one-pan dinner: rockfish fillets baked on blistered cherry tomatoes, olives and garlic.
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Pacific rockfish (also sold as Pacific snapper) is mild and delicate, so it pairs well with bright, juicy tomatoes and salty olives. Everything cooks together in one pan.
Serves: 4 | Prep: 10 minutes | Cook: 20 minutes
Ingredients
- 1.5 lb Pacific Rockfish Fillets, thawed
- 2 cups cherry tomatoes
- 1/3 cup pitted olives (Kalamata or green), halved
- 3 cloves garlic, sliced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tbsp lemon juice
- Salt and black pepper
- Fresh basil or parsley, to serve
Method
- Heat the oven to 425°F (220°C).
- Toss the tomatoes, olives, garlic, 2 tbsp olive oil, oregano and a pinch of salt in a baking dish. Roast for 10 minutes, until the tomatoes start to burst.
- Pat the fish dry, season with salt and pepper, and nestle it into the tomatoes. Drizzle with the rest of the oil.
- Bake for 8 to 10 minutes, until the fish is opaque, flakes easily and reaches 70°C (158°F).
- Drizzle with lemon juice and top with fresh herbs. Serve with rice, couscous or crusty bread.
Tips
- Thin fillets cook fast. Start checking at 7 minutes.
- Pacific Cod works well here too.
Safe to eat: Health Canada recommends cooking fish to 70°C (158°F).
Shop: Pacific Rockfish Fillets
