Roasted Tomato, Shallot & Fish One-Pan Dinner Recipe

Looking for a quick, simple, and flavorful dinner? This roasted tomato, shallot, and fish one-pan dinner is an ideal weeknight meal. Ready in under 30 minutes, it delivers bright roasted tomatoes, caramelized shallots, and tender, flaky fish with minimal cleanup.

Why You’ll Love This Recipe:

• One-pan convenience for easy cleanup.
• Fast — ready in under 30 minutes.
• Healthy ingredients that are fresh and wholesome.
• Vibrant flavor from roasted tomatoes, sweet shallots, and zesty lemon and herbs.

Ingredients:

• 1 pint cherry tomatoes, halved
• 1 large shallot, thinly sliced
• 3 tbsp olive oil (plus extra for brushing)
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• 4 thick-cut, skin-on white fish fillets (such as cod, halibut, or seabass)
• Zest of 1 lemon
• Fresh mint, thinly sliced

Step-by-Step Instructions:

1. Prep & roast the tomatoes

• Preheat the oven to 400°F (200°C).
• Place the halved tomatoes and sliced shallot in a 12-inch oven-safe pan or baking dish.
• Drizzle with olive oil and balsamic vinegar, season with salt and pepper, and toss to coat evenly.
• Roast for about 15 minutes, until the tomatoes begin to burst and release their juices.

2. Prep the fish

• While the tomatoes roast, pat the fish fillets dry and season both sides with salt and pepper.

3. Cook the fish

• Remove the pan from the oven once the tomatoes have burst. Make room for the fish and nestle the fillets into the pan among the tomatoes.
• Return the pan to the oven and bake for about 10 minutes, or until the fish is opaque, firm, and flakes easily with a fork. Thicker fillets (1–1.5 inches) typically need around 10 minutes.

4. Garnish & serve

• Spoon the roasted tomatoes, shallots, and pan juices over each fillet.
• Finish with fresh lemon zest and a sprinkle of thinly sliced mint for brightness.
• Serve immediately while hot and enjoy.

4.50 from 2 votes

Roasted Tomato, Shallot & Fish One Pan Dinner

An effortless, healthy weeknight recipe that pairs roasted cherry tomatoes and caramelized shallots with flaky white fish.

Servings:
4 people

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Ingredients

Ingredients:

• 1 pint cherry tomatoes, halved
• 1 large shallot, thinly sliced
• 3 tbsp olive oil, plus extra for brushing
• 1 tbsp balsamic vinegar
• Salt & pepper, to taste
• 4 thick-cut skin-on white fish fillets (cod, halibut, or seabass)
• Lemon zest
• Fresh mint, thinly sliced

Instructions

• Preheat oven to 400°F (200°C). In a 12-inch oven-safe pan or baking dish, combine halved tomatoes and sliced shallot. Drizzle with olive oil and balsamic vinegar, season with salt and pepper, and toss to coat. Roast for 15 minutes, until tomatoes start to burst.
• While the tomatoes roast, pat the fish fillets dry and season both sides with salt and pepper.
• Remove the pan from the oven when the tomatoes have burst. Arrange the fillets in the pan among the tomatoes, then return to the oven and bake about 10 minutes, until the fish is opaque and flakes easily (timing depends on thickness).
• Spoon the roasted tomatoes, shallots, and pan juices over the fish. Finish with lemon zest and sliced mint.
• Serve immediately and enjoy.

Nutrition

Calories: 188 kcal,
Carbohydrates: 7 g,
Protein: 6 g,
Fat: 15 g

Nutrition information is an estimate and should be used as a guideline only.

If you have questions or want to share feedback, feel free to comment below or send a message.

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