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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 350 kcal
- Protein
- 32 g
- Carbohydrates
- 8 g
- Fat
- 21 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 829 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 56 mg
- Potassium
- 884 mg
- Calcium
- 79 mg
- Iron
- 1.1 mg
- Magnesium
- 51 mg
- Phosphorus
- 303 mg
- Zinc
- 0.6 mg
- Vitamin A
- 55 mcg
- Vitamin C
- 13 mg
- Vitamin D
- 15.3 mcg
- Vitamin E
- 3.6 mg
- Vitamin K
- 31 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 4.5 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.5 mg
- Folate
- 12 mcg
- Water
- 136 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Fish is dry, tough, or rubbery
Cause: The fillets were overcooked and left in the oven too long
Fix: Cannot be fixed, but serving with extra olive oil and the juicy tomato marinade will help return some moisture to the bite.
Prevention: Begin checking the internal temperature of the fish at the 10-minute mark, especially if your fillets are thin.
Tomato salad is bland
Cause: Under-seasoning or using out-of-season tomatoes
Fix: Add an extra pinch of kosher salt and a tiny splash of red wine vinegar just before serving.
Prevention: Always taste your marinade before dressing the fish and adjust salt and acidity as needed.
Cultural Context
This style of preparation draws heavily from the coastal tavernas of the Greek islands, where fresh daily catches are treated with absolute minimal intervention. Combining warm, simply roasted seafood with a bright, room-temperature raw vegetable element perfectly showcases the Mediterranean philosophy of letting high-quality, seasonal ingredients speak for themselves.
