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Roasted Fish With Tomatoes & Cilantro

There is richness in this dish from the stewed tomatoes but a lighter feel from the flakey white fish.

It comes together quickly and because most of the cooking happens on the stovetop it doesn’t require too much oven time. A great dish to try as we move from spring to summer (or summer to fall) and one that comes together in less than 30 minutes.

It is also very versatile allowing you to work with a wide range of fishes—our recipe suggests halibut or cod loin. Using mild and flakey white fishes like these keeps this recipe accessible even for folks who are not fish lovers but you can experiment with your favorite fish or even whole fishes such as red snapper (which add to the flavor of the sauce) as you iterate.

Cilantro in large quantities adds a wonderful flavor to this dish. If you have an aversion to cilantro you can substitute in flat leaf parsley or fresh basil.

This recipe features our extra virgin olive oil and California Sherry Wine Vinegar. You can also sub in our Chardonnay or Tarragon vinegars.


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