Easy, healthy and super delicious. And so fresh! These words come to mind when I think about this One Pan Roasted Fish with Cherry Tomatoes.
This bright, flavorful meal comes together in one pan and is bursting with fresh produce like lemons and juicy tomatoes.
This is also one of our family’s favorite meals for busy weeknights. In under an hour, the entire dish is ready and on the table. And cleanup is ridiculously simple!
What’s in this One Pan Roasted Fish Recipe
A short list of simple ingredients is all you’ll need to make this light and healthy meal:
- Mild white fish fillets. My recommendation is tilapia. It’s light, flaky and not fishy at all. You could also use cod fillets, halibut or snapper.
- Fresh cherry tomatoes. When the tomatoes roast in the oven, they’ll burst open and the juices are so yummy with the other ingredients.
- Extra virgin olive oil
How to Make this Roasted Fish and Cherry Tomatoes Recipe
The only prep work required for this simple recipe is slicing the onion, lemon and garlic cloves. The rest is so very simple. Just place all of the ingredients into a large baking dish.
I start with the fish and then arrange the sweet cherry tomatoes, thin onion slices, lemon wedges, capers and garlic around the baking dish.
The flaky sea salt is key, too. The larger crystals help bring out the natural flavor of the tilapia and vegetables. If you don’t have sea salt, try using kosher salt instead.
Serving this Roasted Fish and Tomatoes Dish
If you’re looking for a very low fat, low calorie meal, this recipe is perfect just as it is. To round out the meal, there are lots of great options:
- Serve the roasted fish and cherry tomatoes over a bed of pasta like linguine or angel hair. The pasta will soak up all of those flavorful juices and create a satisfying meal.
- Serve with a simple salad with mixed greens, cucumbers, and a light balsamic vinegar dressing. This will complement the roasted fish nicely.
- Keep things gluten free by serving the fish and tomatoes over a bed of white rice, brown rice or even quinoa. This is how we do it at our house!
- For more heartiness, serve this dish with crusty bread paired with olive oil or a creamy dip like hummus.
Variations on this One Pan Roasted Fish with Cherry Tomatoes Recipe
Tilapia is such a mild and versatile fish that it will take on whatever flavors you add to it. Here are some fun flavor variations for this easy recipe:
- Keep the Mediterranean vibes going by adding kalamata olives and chunks of feta cheese to the sheet pan. These ingredients add a briny, tangy dimension to the roasted fish and tomatoes.
- If you enjoy a bit of heat, try sprinkling some crushed red pepper flakes or smoked paprika over the fish and cherry tomatoes before roasting.
- Experiment with fresh herbs. While fresh basil leaves are my favorite, you could also try a combination of fresh herbs like rosemary, thyme, basil, and oregano to infuse the dish with different aromatics and flavors.
Storing this Roasted Fish and Cherry Tomatoes
Allow the roasted fish and cherry tomatoes to cool to room temperature before transferring them to an airtight container. Refrigerate promptly and consume within 2-3 days.
I hope you’ll try this One Pan Roasted Fish with Cherry Tomatoes for dinner tonight!
And when you do, I’d love to hear about it. Drop a rating or leave a comment below. Enjoy!
For more seafood recipes, try these:
- Baja Fish Tacos with Chili Lime Crema
- Best Chicken Chesapeake Recipe with Maryland Crab
- Asian Tilapia Recipe (Easy & Healthy)
For more easy weeknight meal ideas, try these:
- Creamy Stuffed Chicken with Boursin Cheese & Spinach
- String Bean Chicken Recipe (Just Like Panda Express!)
- Easy Shrimp Mei Fun Recipe (Singapore Rice Noodles)
Roasted Fish with Cherry Tomatoes (One Pan Recipe)
- 2 lbs. tilapia filets
- 2 cup cherry tomatoes
- 1 white or yellow onion thinly sliced
- 1 lemon sliced
- 2 cloves garlic minced
- 1 Tbsp. capers
- 1/2 Tbsp. flaky sea salt
- Preheat oven to 400 degrees.
- Pat the tilapia filets dry with paper towels. Place fish in a 9×13 baking dish. It is okay if they are not in a single layer. They will still cook if they overlap slightly.
- Arrange the tomatoes, sliced onion, sliced lemon, garlic and capers on top of the fish and along the sides of the dish.
- Drizzle everything with extra virgin olive oil. Sprinkle sea salt evenly across the fish and vegetables. Sprinkle with cracked black pepper, if desired. Roast for 40 minutes.
- Plate the fish and spoon the roasted cherry tomatoes and remaining juices over top.