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.
ingredients for whitefish with cherry tomatoes
It really couldn’t be simpler…
- whitefish
- cherry tomatoes
- olive oil (or butter, if you prefer)
- salt and fresh cracked black pepper
- lemons
- basil
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.
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!
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!
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.
Easy Whitefish with Burst Cherry Tomatoes
Ingredients
- 1 pound whitefish fillets, (2 large fillets) or any fish you like
- 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
- 1/4 cup (a handful) fresh basil leaves, green, purple, or both!
- 1 Tbsp minced fresh dill
- salt and fresh cracked black pepper, to taste
Instructions
- Turn the broiler on high, and set the rack on the highest setting.
- Toss the cherry tomatoes with 1 tablespoon of the olive oil and set aside.
- 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.
- Add about half of the tomatoes to the pan, along with the lemon wedges, 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.
- 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.
- 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.
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.
Oh you’re so welcome Sheryl ~ I think this healthy fish and the ganache cake makes for a nicely balanced diet 😉
Just gorgeous, Sue! This is the perfect meal for alfresco summer dinners 🙂
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!
I’m glad I could help inspire you to give tomatoes another try, Jeff 🙂
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.
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.
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!
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!
Such a light yet flavourful meal!
I always say that I love it when healthy and delicious collide, and they sure do in this dish 🙂 Thanks for stopping by Angie!
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!
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…
Gorgeous!
Thank you Kit ~ I guess I have to give the credit to those cherry tomatoes, though 🙂
Love this simple dinner! So pretty and a lovely way to simply enjoy the fish 🙂
It looks like it’s something that would be served in a fancy restaurant but I love how simple it is! Beautiful.!