Roasted Fish With Tomatoes & Cilantro

May 31, 2024By Rex Marketing & CX Team

American Vinegar Works Roasted Fish With Tomatoes & Cilantro

Name: Roasted Fish With Tomatoes & Cilantro
Ingredients: 1lb of skinless/boneless Cod Loin, Halibut, or other mild, flakey white fish; ¼ cup of AVW Olive Oil, more for drizzling; ¼ teaspoon of crushed red pepper; 1 medium sweet onion (about 2 cups sliced); 1 bunch of fresh cilantro (about 1 cup chopped); 3 cups of fresh, ripe tomatoes like cherry or Roma varieties; ¼ teaspoon of salt, more for fish seasoning; ½ teaspoon of paprika (Sweet Hungarian, not smokey/Spanish); 2 tablespoons of tomato paste; 2 tablespoons of California Sherry Wine Vinegar; 2 sliced tomatoes (beefsteak/sandwich style tomatoes)

There is richness in this dish from the stewed tomatoes but a lighter feel from the flakey white fish.

It comes together quickly and because most of the cooking happens on the stovetop it doesn’t require too much oven time. A great dish to try as we move from spring to summer (or summer to fall) and one that comes together in less than 30 minutes.

It is also very versatile allowing you to work with a wide range of fishes—our recipe suggests halibut or cod loin. Using mild and flakey white fishes like these keeps this recipe accessible even for folks who are not fish lovers but you can experiment with your favorite fish or even whole fishes such as red snapper (which add to the flavor of the sauce) as you iterate.

Cilantro in large quantities adds a wonderful flavor to this dish. If you have an aversion to cilantro you can substitute in flat leaf parsley or fresh basil.

This recipe features our extra virgin olive oil and California Sherry Wine Vinegar. You can also sub in our Chardonnay or Tarragon vinegars.

Roasted Fish With Tomatoes & Cilantro

Author:

American Vinegar Works

Ingredients

1lb of skinless/boneless Cod Loin, Halibut, or other mild, flakey white fish
¼ cup of AVW Olive Oil, more for drizzling
¼ teaspoon of crushed red pepper
1 medium sweet onion (about 2 cups sliced)
1 bunch of fresh cilantro (about 1 cup chopped)
3 cups of fresh, ripe tomatoes like cherry or Roma varieties
¼ teaspoon of salt, more for fish seasoning
½ teaspoon of paprika (Sweet Hungarian, not smokey/Spanish)
2 tablespoons of tomato paste
2 tablespoons of California Sherry Wine Vinegar
2 sliced tomatoes (beefsteak/sandwich style tomatoes)

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Directions

Preheat oven to 400 degrees
Lightly salt the fish so that the salt penetrates while you prepare the rest of the dish.
Select a pan that is stove top and oven safe. We are only using one pan for this dish.
Add olive oil and crushed red pepper to pan at medium heat. Careful not to burn the oil. You may want to have the other ingredients ready.
Quarter the onion and then slice. These are not minced or chopped onions. You are looking to keep some of the texture in the dish. Add to pan
Discard cilantro stems and roughly chop the upper part of the cilantro bunch. Reserve a very small amount of the leaves for plating. Add most of the cilantro to pan and stir into onions. Cook until onions start to soften.
Roughly chop the Roma or cherry tomatoes. You are looking for ripe tomatoes that will make a good sauce for this phase. Add tomatoes to pan and stir.
Add salt, tomato paste, and paprika to pan and stir. Allow tomatoes to soften and cook about 5 minutes.
Add California Sherry Vinegar to pan and stir to release any bits that had stuck to pan. Allow 30 seconds or so for some of the vinegar to dissipate.
Shut off stove top. Carefully spread out the sliced tomatoes over your cooked sauce so they create one layer. Lightly salt the tomatoes. Place the cod loin over the sliced tomatoes and lightly drizzle some olive oil over the fish.
Place the pan in the preheated over and cook until the fish is flakey. This should be about 12 minutes but will vary depending on how thick your fish is. Careful when you pull the pan from the oven. It is easy to forget that that pan handle has been in a 400 degree oven once it is out.
Plate by spooning the chunky sauce that is around the fish into a deep plate. Carefully place the fish on top and then spoon more sauce over the fish. You can then top with a few leaves of fresh cilantro.
Serve with crusty bread and a simple, bright salad such as arugula with lemon, parmesan, and hazelnuts.

Roasted Fish With Tomatoes & Cilantro

American Vinegar Works Roasted Fish With Tomatoes & Cilantro

Roasted Fish With Tomatoes & Cilantro

Author:

Ingredients

Directions

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