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Ingredients

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Directions

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  • Heat the broiler. Drizzle the fish with 2 Tbs. olive oil and sprinkle it with salt and pepper. In a separate bowl, toss the cherry tomatoes with remaining olive oil, salt, pepper, and fresh herbs and place on rimmed baking sheet or gratin dish. Set aside.

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  • Broil the fish for about 5 to 8 minutes, depending on thickness, or until firm. When done, the fish will still be firm and juicy but opaque, and a thin-bladed knife will pass through it fairly easily. Cover and keep warm.

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  • Broil the tomatoes until their skins blister and crack, about 3 minutes; check often, shaking the pan frequently to keep them from burning.

Nutrition Facts

205 calories; 11 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 57 mg cholesterol; 257 mg sodium. 539 mg potassium; 4 g carbohydrates; 1 g fiber; 2 g sugar; 24 g protein; 0 g trans fatty acid; 632 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 2 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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