Baked Fish with Lemon & Cherry Tomatoes

Ouadie Rhabbouron
  1. Preheat the Oven:
    • Preheat your oven to 200°C (390°F). If your oven has a fan, use the fan-assisted setting for more even cooking.
    • Place a rack in the middle of the oven for optimal heat distribution during baking. This ensures the fish cooks evenly while the tomatoes roast perfectly.
  2. Prepare the Seasoning:
    • Finely chop the 2 garlic cloves and 10g of fresh parsley. The garlic will provide a fragrant base for the dish, and the parsley adds a refreshing note.
    • In a small bowl, combine the 2 tbsp of olive oil, chopped garlic, chopped parsley, 3g of salt, and 1g of black pepper (and 1g of chili flakes or paprika if you want some heat). Mix everything together to create a flavorful seasoning mixture.
  3. Season the Dish:
    • Thinly slice the 1 small shallot into wedges. Spread the shallots evenly in the bottom of an ovenproof dish. Shallots, when roasted, become sweet and tender, adding a mild depth of flavor to the dish.
    • Pour 60ml of water or stock into the dish. The liquid will help cook the fish and tomatoes, infusing the ingredients with flavor while preventing them from drying out.
  4. Add the Tomatoes:
    • Rinse the 250g of cherry tomatoes and arrange them around the edges of the dish. The tomatoes will roast and soften, releasing their juices and enhancing the overall flavor of the dish.
    • Drizzle about ⅓ of the seasoning mixture over the tomatoes. Toss them gently to coat. This step ensures the tomatoes absorb the oil, garlic, and herb flavors during roasting.
  5. Prepare the Fish:
    • Place the 2 salmon fillets (or other white fish fillets) in the center of the prepared dish, skin-side down if present. This allows the skin to crisp up during cooking while the flesh stays moist.
    • Brush the fillets with the remaining seasoning mixture, making sure the fish is evenly coated on both sides (or just on top if you prefer). The oil and seasoning will help the fish stay tender while adding flavor throughout.
  6. Roast the Dish:

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