2fillets of whitefishor any fish you like, about a pound to a pound and a half
1pintmulti-colored cherry tomatoesrinsed
1lemoncut in small wedges
3Tbspextra virgin olive oildivided
1/4cupdry white wineoptional
a handful of fresh basil leavesgreen, purple, or both!
1Tbspfresh minced dill
salt and fresh cracked black pepper to taste
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.
https://theviewfromgreatisland.com/whitefish-with-burst-cherry-tomatoes-and-basil/ June 9, 2017