Easy Whitefish with Burst Cherry Tomatoes and Basil

Easy Whitefish with Burst Tomatoes and Basil recipe

Whitefish with Burst Cherry Tomatoes is possibly the simplest summer meal on the planet ~ the jewel toned tomatoes burst their skins and create an instant sauce for the fish, with a pop of fresh flavor from the lemon and basil ~ it’s delicious and it’s ready in 15 minutes.

The cast of characters couldn’t be simpler ~ fish, tomatoes, olive oil (or butter, if you prefer,) salt, pepper, lemons, and basil.  The cherry tomatoes burst under the broiler and provide just enough fresh juice to bathe the fish with their sweet/tangy flavor.  You can hit it with a splash of white wine at the end if you like.  There’s no heavy sauce or seasonings in this dish, but the combination of fresh fish cooked just to the flaking point, the tomato juices, and the just plucked leaves of basil is about as good as it gets.

TIP:  Don’t slice the cherry tomatoes, they will naturally burst their skins as their juices heat up.  The interior of the tomatoes gets super heated so be careful when you bite into them!

Most nights I get up from my computer at 5:30, and head to the treadmill for 30 minutes.  I know I should do more but I get bored ever since they moved Ina and Giada from that time slot ;)  So that means I start dinner at 6 pm, and my goal is 30 minutes from prep to table.  The prep on this whitefish with burst cherry tomatoes might be the easiest one I’ve ever shared on  the blog ~ perfect for a busy night.   The variety of quick healthy meals you can make with fish is astonishing…my FISH WITH BLOOD ORANGE AND THYME is ready in minutes, and it’s gorgeous to boot.  Ditto my SIMPLE GREEK STYLE BAKED FISH or SALMON WITH PINEAPPLE JALAPENO SALSA.

For this whitefish recipe you’ll need a pan that can go from stove top to broiler.  I like a good heavy stainless steel skillet because it cooks the fish evenly and withstands the high heat of the broiler.

The secret to getting a good crust on the bottom of the fish that doesn’t stick to the pan?

Leave it alone!  Let it sear on medium high for several minutes, until you start to see the fish starting to cook along the sides (see the above photo.)  Then slide it under the broiler to finish cooking.

Literally any fish will work for this recipe, I could have bought salmon, swordfish, cod, halibut, trout, or tilapia. I bet lots of you have other local fish that would work great, I usually shop by price, and that naturally keeps us trying a variety of fish, which is a plus.

I love getting back to simple, unadorned flavors in the warmer weather!

What is purple basil?

  • Purple basil is a variety developed back in the 1950s, and you can use it in the same ways you use green basil.  It’s sometimes called Opal Basil.
  • It has a slightly more assertive aroma and anise flavor.
  • Purple basil gets its color from the same anthocyanin pigments that I talked about in my last post about BLUEBERRY LEMONADE.  They’re also in raspberries, red cabbage, and red onions.
  • Purple basil can be hard to find, so I recommend freezing it when you do find it.  Just wash and dry the leaves, then pack them in good quality zip lock freezer bags.

Easy Whitefish with Burst Cherry Tomatoes

Yield: serves 2

Easy Whitefish with Burst Cherry Tomatoes

Ingredients

  • 2 fillets of whitefish, or any fish you like, about a pound to a pound and a half
  • 1 pint multi-colored cherry tomatoes, rinsed
  • 1 lemon, cut in small wedges
  • 3 Tbsp extra virgin olive oil, divided
  • 1/4 cup dry white wine (optional)
  • a handful of fresh basil leaves, green, purple, or both!
  • 1 Tbsp fresh minced dill
  • salt and fresh cracked black pepper to taste

Instructions

  1. Turn the broiler on high, and set the rack on the highest setting.
  2. Toss the cherry tomatoes with 1 tablespoon of the olive oil and set aside.
  3. In a broiler safe skillet heat 2 tablespoons of olive oil until hot. Add the fish fillets, skin side down, and cook for about 3-5 minutes, without moving them, until you start to see them browning on the bottom, and the fish starting to cook and turn white along the sides.
  4. Add about half of the tomatoes to the pan, and put under the broiler for 5 minutes. Add the rest of the tomatoes and cook for a further 5 minutes, or until the fish just flakes and the tomatoes are bursting.
  5. Note: You can do the tomatoes separately on the stove top in a skillet if you like, just toss them around for a few minutes over medium high heat until they start to burst. Then add to the fish just before serving.
  6. Hit the pan with a splash of white wine, if using, season with salt and pepper, and serve, garnished with lots of fresh basil leaves and dill scattered over the top.
https://theviewfromgreatisland.com/whitefish-with-burst-cherry-tomatoes-and-basil/

Make it Your Own ~

  • Plain red cherry tomatoes and green basil would be just as spectacular in this dish.
  • Try this with shrimp or scallops.
  • Instead of garnishing with basil leaves, try drizzling the fish with a thinned down PESTO SAUCE or a CHIMICHURRI SAUCE.

 

Don’t forget to pin this healthy and easy Whitefish with Burst Tomatoes!

Whitefish with Burst Cherry Tomatoes is possibly the simplest summer meal on the planet ~ the jewel toned tomatoes burst their skins and create an instant sauce for the fish, with a pop of fresh flavor from the lemon and basil ~ it's delicious and it's ready in 15 minutes. | fish | 30 minute meal | dinner | healthy | low carb | gluten free | whhole 30 | Paleo | recipe |

22 Comments

  • Reply
    Supriya Kutty
    June 12, 2017 at 4:06 am

    First i thought this recipe would be tough in making but after reading your recipe i got some confidence to prepare this. Soon i am gonna make this with your help.

    • Reply
      Sue
      June 12, 2017 at 7:40 am

      It is one of the easier recipes on the blog, Supriya ~ but surprisingly delicious, I hope you like it.

  • Reply
    Liz
    June 12, 2017 at 12:03 am

    This is exactly the kind of summer meal I crave. Simple yet flavorful and healthy to boot! Cannot beat that combo.

  • Reply
    cheri
    June 10, 2017 at 2:28 pm

    what a gorgeous meal, I can only imagine the amazing flavor of the oven burst tomatoes when added to the whitefish. This pic should be on a magazine cover.

  • Reply
    zouhair fiorino najjar
    June 10, 2017 at 10:30 am

    Hi..Interesting mouthwatering recipe..shared to my social media accounts..

  • Reply
    Sheryl
    June 10, 2017 at 8:22 am

    Sue, I am so excited that I discovered you and all your fabulous recipes. I will be trying this asap!!! Just took out of the oven your chocolate ganache cake for a dinner party tonight. Thank you for sharing ALL your yummy recipes.

    • Reply
      Sue
      June 10, 2017 at 10:40 am

      Oh you’re so welcome Sheryl ~ I think this healthy fish and the ganache cake makes for a nicely balanced diet ;)

  • Reply
    Laura | Tutti Dolci
    June 9, 2017 at 5:17 pm

    Just gorgeous, Sue! This is the perfect meal for alfresco summer dinners :)

  • Reply
    Jeff
    June 9, 2017 at 4:00 pm

    I have to admit that Tomatoes aren’t my first choice of vegetable. I do like them though. However the colors they give to your dish are absolutely incredible! What gorgeous photos. And I’m looking for new ways to make fish so thank you for the recipe!

    • Reply
      Sue
      June 9, 2017 at 5:20 pm

      I’m glad I could help inspire you to give tomatoes another try, Jeff :)

  • Reply
    mwhiting
    June 9, 2017 at 12:58 pm

    I will be trying this dish this weekend! I just need the tomatoes, and we’re in business! I wish I had known this recipe last year when I had purple basil growing in my yard. This year, I only have the green kind, but it will have to do since I have so much of it and need to use it up.

    • Reply
      Sue
      June 9, 2017 at 1:03 pm

      Lucky you to have had the purple basil growing in your yard, but the green will do just as well, and I actually think the green basil with some really red cherry tomatoes would make an equally stunning dish.

  • Reply
    Robyn Gleason
    June 9, 2017 at 12:31 pm

    Oh, Sue! You just know that I would dive onto the table if I were at your house and I wouldn’t share, lol. I love simple and fresh and this is exactly what I crave. The photos are stunning!

    • Reply
      Sue
      June 9, 2017 at 12:59 pm

      Thanks Robyn ~ this is really the kind of recipe that gets me excited, and I know fish isn’t the most popular type of food I could post, but boy, I could eat like this every day for the rest of my life!

  • Reply
    Angie@Angie's Recipes
    June 9, 2017 at 11:01 am

    Such a light yet flavourful meal!

    • Reply
      Sue
      June 9, 2017 at 1:00 pm

      I always say that I love it when healthy and delicious collide, and they sure do in this dish :) Thanks for stopping by Angie!

  • Reply
    Tricia @ Saving Room for Dessert
    June 9, 2017 at 10:33 am

    Boy oh boy – all I need is the wine and I’ve got dinner! How easy and delicious – and healthy. A great meal in minutes – thank you!

    • Reply
      Sue
      June 9, 2017 at 1:01 pm

      I love that I can get up from the computer, or step off the treadmill, and have dinner on the table so quickly with so little effort…

  • Reply
    Kit B.
    June 9, 2017 at 9:15 am

    Gorgeous!

    • Reply
      Sue
      June 9, 2017 at 1:01 pm

      Thank you Kit ~ I guess I have to give the credit to those cherry tomatoes, though :)

  • Reply
    Jennifer @ Seasons and Suppers
    June 9, 2017 at 7:20 am

    Love this simple dinner! So pretty and a lovely way to simply enjoy the fish :)

  • Reply
    Chris Scheuer
    June 9, 2017 at 6:43 am

    It looks like it’s something that would be served in a fancy restaurant but I love how simple it is! Beautiful.!

  • Leave a Reply

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