By Mark Bittman
- Total Time
- 45 minutes
- Rating
- 5(435)
- Notes
- Read community notes
In summer I want a dish that tampers with the tomato-fish formula as little as possible. So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it. Neither fish nor tomatoes need much help.
Featured in: Simplify Greek Fish for Summer
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Ingredients
Yield:4 servings
- 2cups cherry tomatoes, preferably Sun Gold, halved
- ¼cup olive oil, or more as needed
- 2tablespoons white wine vinegar
- 1tablespoon minced fresh hot chili, like jalapeño, or more to taste
- 1tablespoon chopped fresh oregano, or 1 teaspoon dried
- 4cloves garlic, sliced, or more to taste
- Salt
- freshly ground black pepper
- 1large whole fish or 2 smaller ones (2 to 3 pounds total), like striped bass, rockfish or trout; preferably butterflied and boned, or simply gutted
- 1lemon, sliced
- 4 to 6sprigs fresh thyme
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
313 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 24 grams protein; 572 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Heat oven to 450 degrees or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.
Step
2
Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
Step
3
To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
Step
4
Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.
Ratings
5
out of 5
435
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Cooking Notes
Mike Dunham
There is another Greek style that goes well with these ingredients - simply fry the fish with olive oil in a hot pan that has a lid. Don't use more oil than you have to. When the skin is nicely crisp, add the tomato salad to the pan, perhaps with a little wine and cover. Simmer for about 15 minutes and start checking to see if it is done.
Autumncook
Delicious! Followed the recipe and cooked in oven. Watch the timing--a 1.5 lb. snapper baked on the 5min. or so/side. The tomato mixture really makes this fish (and a side of couscous with the tomato liquid) delicious.
HBN
I added fresh parsley to the tomato mix and it was really tasty.
Cassandra
Made tomato topping only. It was amazing. Only had champagne vinegar so used that
Charlotte
Great with brazini--20 min @450 C.
Katherine
Delicious! Cooked per my usual rule of thumb -- 10 minutes per inch of thickness at the thickest part -- it was perfect. A good crusty loaf of bread helped sop up the juices.
@foodstuffs_007
Was delicious. Fried up capers to sprinkle on top of fish and had it with a side of roasted potatoes with onions. Thank you.
Ana
Perfect!!! Topping fish with the tomato mixture and its juices and letting it rest for five minutes before serving is key! The fish absorbs all the juices, and this creates a unique taste. Another method (if tomatoes aren't used), is to squeeze lemon juice on fish after cooking, again allowing it to rest for five to ten minutes before serving. I liked the variations of adding parsley and spring onion. Simple and fresh is best!
Jane
simply fry the fish w/ olive oil in a hot pan w/ a lid. Don't use more oil than you have to. When the skin is nicely crisp, add the tomato salad to the pan, perhaps with a little wine and cover. Simmer for about 15 minutes pan sautéed fillets & added the tomatoes at the end long enough to render the juice, then sprinkled with some feta add green onion to inside of fish & pan
Nadine
this recipe was a flop for me bc I roasted the fish in the oven on the broil setting and it stayed raw on inside and overcooked on the outside. the 2Tbs of oil on the fish was waaaay too much and fried the fish and stank up my house. if you're making this, recommend you grill it on the BBQ. The tomato sauce lacked flavor and one jalapeño was way too much spice for me and I like medium spicy. I would add balsamic and some onions and parsley perhaps. I have tried way tastier recipes.
Bernice
So simple but so elegant. I did throw the tomato mixture into the fish in the oven for the last 5 minutes and they came out soft, warm and so sweet and melting-like.
Beth Blaylock
This was excellent and so easy. I pan sautéed fillets and added the tomatoes at the end long enough to render the juice, then sprinkled with some feta and served. Everyone loved it!
Cassandra
Made tomato topping only. It was amazing. Only had champagne vinegar so used that
Charlotte
Great with brazini--20 min @450 C.
Swirt
Just delicious. Only change I made was to add cilantro to the salsa. Used a regular tomato instead of cherry....just fine. Red snapper. A keeper.
Claire
Delicious! Made with striped bass. Doubled lemon, garlic and seasoned well with salt and pepper.
Mary
The tomatoes are AMAZING. Spicy and flavorful, and did not overpower the fish in the least. Used salmon because it was on hand. Delightful and easy summer meal.
Es
We grilled a 3-lb blue fish. Absolutely delicious! I loved the marinated cherry tomatoes with it. The flavors just rang out. We make a lot of whole fish and when cherry tomatoes are in season I imagine they will grace many more fish from now on in my house.
MKS
I was looking for a good Greek seafood grilling experience, I like the simplicity and power of the ingredients here. I attempted adapting the compote/marinade for filets being grilled . . . Of course it wasn't the same recipe, but definitely needs something additional in that environment. Either double/triple the quantity or adding salt or green onion as other writers have mentioned . . . will try again.
Hector Coronado
This recipe's amazing. Added an unchopped green onion to the inside of the fish and a couple more in the roasting pan, along with a few more lemon slices. Depending on your tolerance, & how spicy the chile is, you may want to up the amount of jalapeño. I deveined & deseeded mine, & while it had an awesome smoky vegetal note, it lacked a kick. First time trying this recipe & went with trout -- one of the tastiest roasted fish I've made & very easy!
Tan
Delicious! Simple recipe with amazing clean flavors! The tomato salad made the dish! Made it with whole trouts and added a couple more garlic cloves. Used sherry vinegar instead- its sweetness added a nice dimension. Easy weeknight dinner. Going on my list of favorites!
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