Fish Fillets (Cod, Haddock, Pollack—You Name It!) In Roasted Tomato Broth Recipe

Name: Fish Fillets (Cod, Haddock, Pollack—You Name It!) In Roasted Tomato Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 to 3/4 pounds haddock, cod, pollack, mahi mahi; 2 pounds tomatoes, roughly 2 inches in diameter; or 2 pounds cherry or grape tomatoes; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 large bay leaf, dried, or 2 fresh; 1/2 teaspoon dried oregano; 1 tablespoon balsamic vinegar; 1 tablespoon dry vermouth; 3 tablespoons olive oil; Salt and freshly ground black pepper

Servings: persons

1/2 to 3/4 pounds haddock, cod, pollack, mahi mahi
2 pounds tomatoes, roughly 2 inches in diameter; or 2 pounds cherry or grape tomatoes
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 large bay leaf, dried, or 2 fresh
1/2 teaspoon dried oregano
1 tablespoon balsamic vinegar
1 tablespoon dry vermouth
3 tablespoons olive oil
Salt and freshly ground black pepper

1
["Preheat oven to 375 degrees F. With a paring knife, gouge out the stem end of the tomatoes. Pack the tomatoes stem side down in a baking dish sized so the tomatoes are tightly crowded together and there is no extra space in the dish. Alternatively, halve the tomatoes crosswise and place the cut sides down in the roasting pan. If you are using cherry or grape tomatoes, simply prick each tomato with a knife and continue with the recipe.", "Throw in the herbs; add the balsamic vinegar and dry vermouth. Add a bit of salt and pepper. Sprinkle with the olive oil to cover all the tomatoes.", "Place in the oven for 30 minutes. Then, reduce the heat to 325 and allow to cook until the tomato skins begin to get wrinkly and brown. Work toward reducing the liquid. The forgiving part of this recipe is within this step. Should you have late arrivals, you can stretch out this step before you add the fish.", "Return the heat to 375, and pack the fish fillets into the baking dish, making sure to submerge the fillets into the tomato concoction. Bake for 30 minutes.", "You have two choices at this point. Either serve the dish as a fish ""soup"

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 to 3/4 pounds haddock, cod, pollack, mahi mahi, 2 pounds tomatoes, roughly 2 inches in diameter; or 2 pounds cherry or grape tomatoes, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, and more.

Yes, Fish Fillets (Cod, Haddock, Pollack—You Name It!) In Roasted Tomato Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Fillets (Cod, Haddock, Pollack—You Name It!) In Roasted Tomato Broth

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