Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 8/22/22

Roasted White Fish with Cherry Tomatoes
and asparagus / cauliflower rice

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
Save recipe
103

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower florets - 1 lb
  • Butter - 1 Tbsp
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
  • Stock, any type - 1/2 cup
  • 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. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter (portion for cauliflower rice). Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter (portion for cauliflower rice). Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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 (for fish) 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 (for fish), stock, 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 cauliflower rice was made ahead, reheat in the microwave.

  9. Squeeze half the lemon wedges over the asparagus.

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

Reviews

Ratings

0 reviews