Equipment
Ingredients
Marinated Tomatoes
- 300 g cherry tomatoes, halved
- 45 ml extra virgin olive oil
- 15 ml red wine vinegar
- 2 garlic, minced
- 50 g kalamata olives, pitted and halved
- 5 g fresh oregano, finely chopped
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Roasted Fish
- 600 g snapper fillets, skinless, divided into 4 equal portions
- 15 ml olive oil
- 15 ml lemon juice, freshly squeezed
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Garnish
- 5 g fresh parsley, roughly chopped
- 1 lemon, cut into wedges
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent sticking.
In a mixing bowl, combine the halved cherry tomatoes, extra virgin olive oil, red wine vinegar, minced garlic, kalamata olives, fresh oregano, salt, and black pepper. Stir gently to combine and let sit at room temperature to marinate.
Pat the snapper fillets completely dry using paper towels. Place them evenly spaced on the prepared baking sheet.
Drizzle the fish fillets evenly with olive oil and lemon juice, then season all over with kosher salt and black pepper.
Roast the fish in the preheated oven for 12 to 15 minutes, or until the flesh turns opaque, flakes easily, and reaches a safe internal temperature of 63°C (145°F).
Carefully transfer the roasted fish fillets to individual serving plates. Spoon the marinated cherry tomato mixture and its collected juices generously over the top of each fillet.
Scatter the chopped fresh parsley over the plates and serve immediately with fresh lemon wedges on the side.
Chef's Notes
- Allowing the cherry tomatoes to marinate at room temperature rather than the refrigerator ensures their natural sweetness is fully expressed and the cell walls soften slightly.
- Patting the fish fillets completely dry before oiling and seasoning is a crucial step. It guarantees an even coating of the fat and prevents the fish from steaming in its own surface moisture.
- For the best texture, select firm-fleshed white fish such as snapper, cod, or halibut of even thickness so that all portions finish cooking at the exact same time.
- The sharp acidity in the tomatoes and red wine vinegar acts as a palate cleanser, cutting through the richness of the olive oil and perfectly complementing the delicate, sweet flavor of the fish.
Storage
Refrigerator: 2 days — Store the fish and the tomato salad in separate airtight containers to prevent the fish from becoming mushy.
Reheating: Gently warm the fish in a 150C oven until heated through. Serve the tomatoes cold or at room temperature.
