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Baked White Fish with Burst Tomatoes & Caramelized Onions
This Mediterranean-inspired baked fish is simple, colorful, and built around fresh ingredients. Mild white fish is roasted until tender, then surrounded by sweet burst tomatoes and caramelized onions that create a naturally rich, savory sauce. Fresh herbs, garlic, lemon, and olive oil keep the dish bright and make it perfect for serving family-style with crusty bread.
Ingredients
2 lbs white fish fillets, such as cod, halibut, or sea bass
2 pints cherry or grape tomatoes
1 large yellow onion, thinly sliced
4 garlic cloves, minced
¼ cup extra-virgin olive oil, plus more for drizzling
1 lemon
1 tsp dried oregano
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
Salt + pepper
Crusty bread, for serving
Instructions
1
Preheat oven to 400°F (200°C).
2
Start the vegetables
Add the tomatoes, sliced onion, and garlic to a baking dish. Toss with olive oil, oregano, salt, pepper, and red pepper flakes.
3
Add the fish
Pat the fish dry and season lightly with salt and pepper. Nestle the fillets into the tomato mixture and drizzle with a little olive oil.
4
Bake again
Return to the oven for 10–15 minutes, depending on the thickness of the fish, until it is opaque and flakes easily.
5
Finish and serve
Squeeze fresh lemon over everything and scatter parsley and basil on top. Spoon plenty of the roasted tomatoes, onions, and juices over the fish when serving.
Wine Pairing
The bright acidity and layered fruit of Wente Family Vineyards Louis Mel Sauvignon Blanc pair beautifully with tender baked white fish and sweet roasted tomatoes. Its crisp, refreshing character complements the lemon and fresh herbs, while the wine’s lively acidity balances the richness of the olive oil and savory tomato juices without overpowering the delicate fish.
Serving Suggestions
Serve with crusty bread, creamy polenta, or buttery rice to soak up the flavorful tomato and herb juices. Fresh, colorful, and easy to share, this dish works beautifully for a relaxed weeknight dinner or casual entertaining.