Summer Baked White Fish with Fresh Tomatoes & Olives
This dish is the epitome of summer. Flaky white fish with fresh-picked San Marzano tomatoes, green olives, and refreshing basil…need I say more? The only missing ingredient is a waterfront table.
Matt and I have been successfully growing three tomato varieties in our vegetable garden this summer. We have a bowl full of ripe San Marzano tomatoes waiting to star in a delicious summer recipe. After eating tomatoes every afternoon as a snack (with olive oil and a little salt - yum!), I thought they might be better served in an entree. I was inspired by the recipes of Il Caldo Sapore del Sud, a Sicilian food blogger, and created this easy, flavorful dish, which I paired with broccolini and toasted fregula. The recipe is easily scalable and customizable - feel free to make it your own with different fish or tomato varieties.
Note: I used mixed olives, but I recommend using just green.
Ingredients:
1 pound white fish, cut into portions (I used haddock)
6 fresh San Marzano tomatoes, coarsely chopped (another sweet variety, like cherry tomatoes, would also work)
1/2 cup pitted green olives
1 tbsp pine nuts, lightly toasted
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
2 garlic cloves, minced
1 tbsp extra virgin olive oil, plus more for drizzling
Kosher salt to taste
Black pepper to taste
Directions:
Preheat oven to 400 F.
In a small bowl, combine tomatoes, olives, nuts, herbs, oil, and a pinch of salt. Set aside.
Drizzle a small amount of oil in the bottom of a baking dish and add prepared fish (it’s okay if the pieces overlap slightly). Season generously with kosher salt.
Pour tomato mixture on top of fish, distributing evenly.
Bake fish on a center rack for 8-12 minutes, until the fish reaches an internal temperature of 145 F.
Top with a few cracks of black pepper before serving.
Serves 3-4.