Wild Oregon Rockfish with Blistered Tomatoes

Ingredients

  • 1 pint cherry tomatoes

  • 1 cup fresh basil leaves

  • 1 garlic clove, finely sliced

  • 1lb Wild Oregon Rockfish

  • 1 tablespoon extra virgin olive oil

  • salt & pepper to taste

Instructions

  1. Pre-heat the oven to 400 degrees F. Cover a baking dish with aluminum foil. Spread the tomatoes and garlic evenly across the baking dish and drizzle with olive oil.

  2. Put in the oven for about 40 minutes, until the tomatoes start to turn black and split. Take the baking dish out of the oven and give the tomatoes a little shake.

  3. Turn the oven down to 350 degrees F.

  4. Press down on each of the tomatoes with a fork. Be careful as they can squirt.

  5. Place the fish fillet(s) in the center of the baking dish, ensuring the tomatoes are next to, and not under the fish.

  6. Put the baking tray back into the oven for a further 15 minutes. The fish is ready when it’s no longer translucent and flakes when you cut through it.

  7. Take the baking tray out of the oven and scatter the basil leaves over the tomatoes, stirring them through the tomatoes for about a minute until they start to wilt.

  8. Serve with the fish on the bottom of the plate and the tomato and basil piled generously on top.

Haley Smith