Crispy Baked Fish with Tomatoes

The beauty of cherry tomatoes is their year-long availability. These little bite-sized wonder have good flavor even in the cold winter months, and roasting makes them even better!

Here, roasted tomatoes make a tasty bed for fish with a crispy topping. If you don't care for fish, you can also sub in boneless, skinless chicken thighs or breasts cut into smaller cutlets. Bake time once you add the chicken would be 25ish minutes.

Note: This dish is really excellent with roasted sweet potatoes.

Crispy Baked Fish with Tomatoes

Yield: 4 - 5 servings

Ingredients

Roasted tomatoes

3 - 4 pints cherry or grape tomatoes, halved

2 T olive oil

salt and pepper

Fish

2 tablespoons full-fat yogurt

1 tablespoon tomato paste

1 tablespoon soy sauce

2 pounds flaky white fish filets (like barramundi, halibut or cod)

Crumb topping

¾ cup panko bread crumbs

1 tablespoon dried oregano

1 T olive oil

salt and pepper

Directions

Heat the oven to 425 degrees.

Add the halved tomatoes to a 9-by-13-inch glass baking dish (lined with foil for easy clean-up, if you desire), season with salt and pepper and drizzle with the olive oil, and spread out into an even layer. Bake for 30 minutes.

Meanwhile, in a small bowl, combine the yogurt, tomato paste, and soy sauce. Spread the mixture on both sides of fish pieces, and set aside.

In a second small bowl, combine panko, oregano and salt and pepper to taste. Drizzle with olive oil, and toss to combine. Set aside.

After the tomatoes have roasted for 30minutes, remove the pan from the oven. Nestle the fish pieces into the tomatoes, trying to lay in one layer. Sprinkle the panko mixture over the top of the fish.

Slide the pan back in the oven and bake until the top crisps and the tomatoes collapse and get saucy, 20 to 25 minutes. Remove from oven and let sit for a few minutes. Enjoy!