Baked Fish & Cherry Tomatoes

Prep time 30 min | Cook time 30 min | Total time 1 h | Servings 4

INGREDIENTS

1 punnet cherry tomatoes, halved 1 thinly sliced red onion 3 cloves garlic, minced 2 tablespoons extra virgin olive oil (plus more for brushing) 1 tablespoon red wine vinegar 1 teaspoon maple syrup 1 teaspoon sea salt (plus more to taste) ½ teaspoon black pepper, plus more to taste 4(approx 150g) skin-on best quality/ wild caught white fish fillets 1 teaspoon freshly grated lemon zest Fresh basil, torn, for serving Fresh mint, torn, for serving

METHOD

1. Heat the oven to 200 degrees C. Place the tomatoes, onion and garlic in a 33x23cm (approx) baking dish. In a small bowl, whisk together the olive oil, vinegar, maple, salt and pepper. Pour over the tomatoes and toss to combine.
2. Roast until the tomatoes have collapsed and the onions are translucent, about 15 minutes.
3. IPreheat oven to 200 degrees C.
4. Combine tomatoes, onion, garlic, olive oil, vinegar, maple, salt, and pepper in a baking dish and roast for 15 minutes.
5. Pat fish dry, brush with olive oil, and season with salt and pepper.
6. Move tomatoes to the sides of the dish and place fish fillets in the centre. Roast for 10-12 minutes (fish should be cooked and flake easily).
7. Sprinkle with lemon zest, basil, and mint. Drizzle with juices from the dish before serving.

Enjoy x

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