2 pints cherry tomatoes
\n1 T. extra-virgin olive oil
\n12 to 15 garlic cloves, peeled
\nCoarse salt
\nCracked black pepper
\n1\/2 C. loosely packed basil leaves, torn into halves and thirds
\n1 to 1 1\/4 lb. white fleshed fish<\/p>\n
Preheat oven to 425 degrees F. In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1\/2 the basil. Roast for 15 minutes. Remove from oven, gently stir. Nestle fish in pan with tomatoes, place back in oven and continue roasting 7 to 10 minutes more or until fish is no longer translucent and tomatoes are just beginning to burst. Remove from oven. Divide fish among serving plates. Add remaining basil to tomatoes. Taste and adjust seasonings. Spoon over fish in equal portions.<\/p>\n
Yield: 4 servings
\nCalories: 204
\nFat: 7g
\nFiber: 1.5g<\/p>\n
Note: Instead of topping the tomatoes with fish, roast them longer, until they burst, about 20 minutes. Toss with your favorite pasta shape. <\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
2 pints cherry tomatoes 1 T. extra-virgin olive oil 12 to 15 garlic cloves, peeled Coarse salt Cracked black pepper 1\/2 C. loosely packed basil leaves, torn into halves and thirds 1 to 1 1\/4 lb. white fleshed fish Preheat oven to 425 degrees F. In a 9 by 13-inch baking pan, combine tomatoes, oil, garlic, salt, pepper and 1\/2 the basil. Roast for 15 minutes. Remove from oven, gently stir. Nestle fish in pan with tomatoes, place back in…<\/p>\n