White Fish with Cherry Tomatoes, Basil, and White Wine
Y'all know I like to be fancy sometimes.
This new dinner recipe for Whitefish with Cherry Tomatoes, Basil, and White Wine checked all the boxes for me:
FAST. The beauty of seafood: it's some of the fastest-cooking protein on the planet. This whole thing comes together in about 15 minutes. (The longest part of cooking this dinner was roasting the potatoes that we ate as a side dish...)
SIMPLE. This recipe has 6 ingredients but tastes like you're dining out. You don't even have to flip the fish and the oven does most of the work here.
BEAUTIFUL. The combination of bright green basil and multicolor cherry tomatoes make this one Instagram-ready meal.
AFFORDABLE. You can make this recipe with whatever fish you like. My husband and I were at Costco this weekend, loading up on protein and produce, and found 2 giant filets of Wild Corvina for $20.
DELICIOUS. Corvina is a mild, sweet-tasting white fish. The combination of fish, vegetables, fresh herbs, and white wine - it's just magic, okay? P.S. The broth in the bottom of the pan - spoon it over the fish and tomatoes when serving. Steal a spoonful for yourself; perks of being the cook, eh? ;)
I know, fish can be a liiiiiittle intimidating to cook, especially if you're used to cooking chicken and turkey! But maybe it's time to change things up and get some new protein in the rotation? This recipe is worth branching out for and it's a good excuse to crack open a bottle of good white wine, too!
I served this with roasted fingerling potatoes, but polenta or rice would be equally amazing.
Make it. Snap a photo. Tag us on Instagram at @FatLoss_Foodies! We love seeing what's cooking in your kitchen!
Serves 2 - Inspired by this recipe
2 4-ounce fillets of whitefish, or any fish you like (I used wild Corvina)
3 c. multi-colored cherry tomatoes, rinsed
2 Tbsp extra virgin olive oil, divided
1/4 cup dry white wine
a handful of fresh basil leaves, rolled and sliced thin
sea salt and black pepper
1. Turn oven broiler to high. Position oven rack near the top of the oven.
2. In an oven-safe skillet over medium-high heat, add 2 Tbs. olive oil. When the oil gets hot, add fish filets and cook for 3-4 minutes. (DO NOT TOUCH/TURN THE FISH. Cover to prevent splattering on your stove top!) When time is up, remove cover and add half of the tomatoes to the pan.
3. Place the entire skillet under the broiler for 4-5 minutes, until tomatoes start to blister and char slightly.
4. Add the rest of the tomatoes and cook for 4-5 minutes longer. Remove skillet and test the fish with a fork; it should flake apart easily and be lightly browned on the bottom.
5. Season with sea salt and fresh black pepper, then add a splash of white wine. Top with fresh chopped basil and serve.