Simple Fish with Tomatoes

18 Oct

Last week, I told y’all about the rockfish DH brought home from a business trip to Long Island. I also told you all about the rice I made to go with it. This is what I did with the fish, and it is so stinkin’ easy that you may never cook fish on the stovetop again.

Rockfish is a meaty fish. Our filets are super-thick (about two inches) and eating them is a lot like eating steak. They were perfect for this preparation. You could use a thinner cut, but adjust the time accordingly. You can also use a different kind of fish–this would be great with cod, halibut, or another white fish.

I threw this together in about five minutes and everybody ate their dinner without complaint. Seriously, does it get any better than that? You only need:

1 can diced tomatoes, drained (or about a cup of fresh chopped tomatoes, seeded)

1/4 of a sweet onion, diced

1 clove garlic, minced

1/2 tsp Italian seasoning (or basil and oregano)

1 pound of fresh or frozen/thawed white fish (you can use less or more–just adjust the other ingredients)

1/2 a lemon

In a small bowl, stir together the tomatoes, onion, garlic, and spices and let them sit about 10 minutes.

Preheat your broiler (to low if you have a choice).

Spray an ovenproof dish with olive oil or nonstick spray–I used a little casserole I got at Ikea a few years back, but use whatever you have that’ll fit your fish in a single layer with not much room to spare. Even a bread or brownie pan would work, but be sure to line it with foil so you don’t get garlic scent in your next batch of baked yumminess.

Spoon about a third of your tomato mixture into the bottom of the pan. Salt and pepper your fish as you’d like and lay on top of the tomatoes. Spread the rest of that mixture on top. Set it in the oven and broil it until it’s cooked through–my uber-thick rockfish took about a half hour in the hot box to cook.

Remove from oven. Sprinkle with lemon juice and enjoy.

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