Tuesday, November 27, 2007

Roasted Fish with Cherry Tomatoes and Capers

This recipe originally called for Flounder, but I used Tilapia. I think it would also be good with Grouper or any other white fish. The cherry tomatoes are so good...they get sweet and juicy, and go very nicely with the capers and balsamic vinegar.

What You'll Need:
3-6 Fish Fillets
30 Cherry Tomatoes
6 Garlic Cloves, skin on and crushed
3 Tbs. Capers, rinsed and drained
2 Tbs. Balsamic Vinegar
3 Tbsp. EVOO
1/4 Tsp. Salt
1/8 Tsp. Pepper
1 Tsp. Dried Thyme

What You'll Do:
Make a marinade out of the vinegar, oil, salt, and pepper. Put the tomatoes, garlic, and capers into the marinade and gently mix.
Pour onto a baking sheet and roast for about 10 minutes on 400 degrees. You should start to see the tomatoes split open.
Add fish, resting on top of tomatoes.
Season fish with more salt and pepper. Drizzle on some EVOO and sprinkle on the thyme.
Bake for another 10 minutes or so, until fish is done and flaky.


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dwanek1@cox.net said...

I love this recipe..kust served to my fish hating husband and he LOVED it!Thanks