Pan Roasted Whitefish with Tomatoes, Garlic and Shallots
I can’t tell you how many times I’ve eaten something at a restaurant and then come home and made it myself. This is one of those dishes. The hardest part of this dish was finding the Whitefish. I did finally find it at Whole Foods, but you could substitute halibut or talipia if you can’t find it. The only thing is that the Tilapia may fall apart more. Cod might also work, but I haven’t tried it. If the fish is thicker, you will need to cook it longer.
In a large frying pan, sauté the grape tomatoes, minced garlic and diced shallots in olive oil and butter. I forgot to cut the grape tomatoes in half and they started to burst. Easy fix, I turned off the gas and pricked each tomato with the tip of the knife. I thought about pan frying the fish first and get it nice and browned, but you really want the juices to soak into the fish.
Add the Whitefish. Season with kosher salt and freshly ground black pepper. Cook until the fish is done, turning as needed. Don’t overcrowd the pan with fish. Spoon some of the tomatoes, garlic and shallots on top of the fish toward the end. I did this in two batches.
NOTE: Whitefish has fine bones, so be careful when eating.
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Pan Roasted Whitefish with Tomatoes, Garlic and Shallots
Ingredients
- 2 tablespoons of olive oil
- 3 tablespoons of butter
- 2 lbs of Whitefish, skinned and trimmed to filets
- 1 pint of grape tomatoes, each sliced in half
- 2 large shallots, small dice
- 1 large garlic clove, minced
- Kosher Salt
- Freshly ground black pepper
Directions
- Step 1 In a large frying pan, sauté the sliced grape tomatoes, minced garlic and diced shallots in olive oil and butter.
- Step 2 Add the Whitefish.
- Step 3 Season with kosher salt and freshly ground black pepper.
- Step 4 Cook until the fish is done, turning as needed. Don’t overcrowd the pan with fish. Spoon some of the tomatoes, garlic and shallots on top of the fish toward the end.
