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Roasted White Fish with Cherry Tomatoes
and asparagus / quinoa

Active: 45 Total: 45

Roasting fish in the same pan as a buttery tomato sauce helps to build flavor in both elements of this colorful dish.
Smarts: This sauce is delicious spicy, but feel free to skip the red pepper flakes for a milder version. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
Roasted White Fish with Cherry Tomatoes:
  • Shallots - 3 cloves, diced
  • Garlic - 2 cloves, diced
  • Tomatoes, cherry or grape - 2 cups, halved
  • Fish, any flaky white variety like cod or halibut - 1 lb (sub salmon)
  • Butter - 1 Tbsp + 2 Tbsp
  • Wine, white - 1/2 cup (sub stock)
  • Capers - 1 Tbsp (drained and rinsed)
  • Oregano, dried - 1/2 tsp
  • Salt - 1/2 tsp
  • Red pepper flakes - 1/2 tsp
Lemon Asparagus:
  • Asparagus - 1 bunch, trimmed
  • Lemons - 1, wedges
  • Oil, cooking - 1 Tbsp

Nutrition Facts

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Prep

  1. Quinoa - (Double if making Thursday’s meal) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Asparagus / Shallots / Garlic - Prep as directed. Store asparagus in one container. Combine shallots and garlic in another container. (Can be done up to 5 days ahead)

  3. Tomatoes / Lemons - Prep as directed and store separately. (Can be done up to 2 days ahead)

  4. Fish - Rinse and pat dry. Place fish in a single layer in an oven-safe baking dish. Season on both sides with some salt and pepper.

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Make

  1. Heat oven to 400F / 204C. Move one oven rack to the lower third of the oven and one to the upper third.

  2. Melt first portion of butter in a large, oven-safe skillet. Add shallots and garlic and saute for 1 minute. Pour tomatoes over shallots and cook until tomatoes have softened and released juices, 8 to 10 minutes. 

  3. Add in second portion of butter, white wine, capers, oregano, salt, and red pepper flakes. Bring to a simmer.

  4. Remove pan from heat and nestle fish in tomatoes and sauce.

  5. Cover with a lid (or tightly with foil) and transfer to the lower rack of the oven. Roast fish and tomatoes, covered, until fish is flaky and cooked through, 14 to 18 minutes.

  6. Spread asparagus out on a sheet pan. Toss with cooking oil and some salt and pepper.

  7. Roast asparagus on the top rack until tender, 12 to 18 minutes (depending on thickness).

  8. If quinoa was made ahead, reheat in the microwave. (Reserve half if doubled.)

  9. Squeeze half the lemon wedges over the asparagus.

  10. Serve fish and asparagus over quinoa. Spoon cooking liquids from fish over the entire dish. Serve extra lemon wedges on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (44)
Gluten-free (6)
Paleo (3)
Vegetarian (9)

Most Helpful

Kids gobbled it up (a minor miracle)

By: Lauren
Posted: Aug 23, 2022
Diet: Original
1 Helpful

29 reviews

Great! Very easy to make. Enjoyed this dish immensely.

By: Madelyn
Posted: Sep 24, 2022
Diet: Original
0 Helpful

This was best all stirred together in my opinion. I liked the asparagus mixed in.

By: Caitlin
Posted: Sep 22, 2022
Diet: Vegetarian
0 Helpful

Tasty and pretty easy. Used couscous instead of quinoa because one kid won't eat quinoa and tonight wasn't a night I felt like fighting about it. Couscous was pretty good.

By: Jennifer
Posted: Sep 21, 2022
Diet: Vegetarian
0 Helpful

We loved this! Made it with large tilapia fillets. Instead of asparagus I used a great frozen fire roasted veggie blend. It was very quick and felt like a special meal. Also rice instead of quinoa.

By: Barbie
Posted: Sep 17, 2022
Diet: Original
0 Helpful

Delicious!! Would maybe grill the asparagus next time to get a bit more texture, but otherwise A+!

By: Meaghan
Posted: Aug 31, 2022
Diet: Original
0 Helpful

We didn’t like this at all:( Fish wasn’t great, sauce wasn’t flavorful. Just a disappointing meal :(

By: JESSICA
Posted: Aug 30, 2022
Diet: Original
0 Helpful