- Bake the dish in the preheated oven for 18–22 minutes, depending on the thickness of the fillets. The fish is ready when it flakes easily with a fork and is opaque in the center. The tomatoes should be softened and slightly caramelized around the edges.
- Drizzle and Finish:
- Once the dish is out of the oven, use a spoon to collect some of the pan juices and drizzle them over the fish. This will add extra moisture and flavor, ensuring the fish is tender and juicy.
- If you like, squeeze the remaining half of the lemon over the fish and tomatoes for a burst of fresh citrus flavor.
- Serve:
- Before serving, chop the remaining parsley and sprinkle it over the dish for a fresh, herby finish.
- Serve the baked fish with roasted tomatoes and a side of steamed vegetables, rice, or quinoa for a complete meal. This dish pairs beautifully with a crisp white wine or a light herbal tea.
Tips:
- If you prefer a more crispy finish on the fish, broil it for the last 2–3 minutes of cooking to give the top a golden, crispy texture.
- If you’re using thicker fish fillets, such as salmon, reduce the cooking time to 15–18 minutes for the best results.
- For an extra flavor boost, sprinkle the roasted tomatoes with a pinch of balsamic vinegar or drizzle some over the finished dish.
- This dish can be made with other types of fish such as cod or haddock. Just adjust the cooking time depending on the thickness of the fillets.
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