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Roasted Fish with Balsamic Tomatoes

March 24, 2015

It doesn’t get much easier than this one-dish-wonder! I used fresh salmon fillets, and served the roasted tomatoes and balsamic sauce over couscous. So good, if I do say so myself–this is a KP original.

4 firm fish fillets, about 4 – 6 oz. each (salmon, snapper, or cod work well)
1 bunch scallions, ends trimmed
2 cups grape tomatoes
2 large cloves garlic, peeled and thinly sliced
Kosher salt and freshly ground black pepper
1 teaspoon dried Italian herbs
1 Tablespoon balsamic vinegar
Extra virgin olive oil, enough to coat the tomatoes and to drizzle over the fish


  • Preheat oven to 400 degrees F.
  • In a large baking dish, toss together tomatoes, onions and garlic with enough extra virgin olive to coat evenly. Sprinkle with a little salt and freshly ground black pepper.
  • Roast in oven about 10 minutes, until the onions and tomatoes are soft.
  • Remove from oven.
  • Place fish fillets on top of the tomato, onion and garlic mix.
  • Drizzle balsamic and extra virgin olive oil over the fish.
  • Sprinkle with Italian herbs, salt and pepper.
  • Bake until fish is opaque throughout-about 10 – 15 minutes or more (depending on the thickness of the fish).
  • Serve immediately.
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