Greek-Style Fish With Marinated Tomatoes
Total cooking time will vary, depending on whether you choose to oven roast or grill. The total time listed is for roasting the fish, but it'll take less time if you choose to grill.
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- 2 c
- cherry tomatoes, halved (preferably sun gold variety)
- 1/4 c
- olive oil, or more as needed
- 2 Tbsp
- white wine vinegar
- 1 Tbsp
- minced hot chili pepper (such as a jalapeno), or more to taste
- 1 Tbsp
- chopped fresh oregano (or 1 teaspoon dried oregano)
- 4 clove
- garlic, sliced (or more, to taste)
- black pepper
- 2 to 3 lb
- whole fish, butterflied and boned (striped bass, rockfish, snapper, or trout are good varieties)
- 1 large
- lemon, sliced
- 4 to 6 sprig(s)
- fresh thyme
1Heat oven to 450°F or prepare grill; heat should be medium-high and rack about 4 inches from fire.
2Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, and a few slices of garlic, salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.
3Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with a bit of salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
4To roast: Put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size).
To grill: Grill until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes.
Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
5Taste tomato mixture and adjust seasoning and/or oil, if needed. Serve fish topped with tomatoes and their liquid.