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Week of 8/22/22

Roasted White Fish with Cherry Tomatoes
and asparagus / quinoa

Active: 45 Total: 45
Original GF Paleo Vegetarian
Roasted White Fish with Cherry Tomatoes

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
Low Calorie, Air-Fryer Friendly
Proteins
Fish, non-canned
Cuisines
European - Mediterranean
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103

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

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. 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!

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