As seen in our latest Instagram reel
This Roasted Fish with Tomatoes & Lemons went viral in our latest reel on @osamashealthyrecipes — crispy golden fish skin, tender flaky fillets, and juicy roasted tomatoes with bright bursts of lemon. Fresh, flavorful, and downright irresistible.
Perfectly roasted fish meets fragrant garlic, fresh herbs, and sweet, blistered tomatoes for a delicious balance of savory richness and zesty freshness. Light yet satisfying, beautiful enough for guests, and easy enough for a weeknight dinner that feels a little extra special.
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Why you’ll love them
- 34g protein per serving in a light, fresh dinner
- One sheet pan — minimal cleanup
- Crispy skin and blistered tomatoes with zero fuss
Ingredients
- 4 white fish fillets (cod, halibut, or sea bass), skin-on
- 2 cups cherry tomatoes
- 1 lemon, half sliced into rounds and half juiced
- 4 cloves garlic, smashed
- 3 tbsp olive oil
- Fresh herbs (thyme or parsley)
- Salt and freshly cracked black pepper, to taste
Instructions
- Heat the oven. Preheat to 425°F (220°C). Line a sheet pan with parchment.
- Season the fish. Pat fillets dry, rub with olive oil, and season generously with salt and pepper.
- Build the pan. Arrange the fish skin-side up on the sheet pan with the cherry tomatoes, lemon slices, garlic, and herbs scattered around.
- Roast. Roast 12–15 minutes, until the fish flakes easily, the skin is golden and crisp, and the tomatoes are blistered.
- Finish. Squeeze the lemon juice over everything and serve straight from the pan.
Tips
- Pat the fish very dry — that’s the secret to crisp skin in the oven.
- Use a sturdy white fish that holds its shape; thin fillets cook faster, so check early.
- Save the garlicky pan juices — spoon them over the fish like a sauce.
Nutrition
Estimated per serving: ~310 kcal | ~34g protein | ~14g fat | ~8g carbs
Would you pair this with crusty bread or rice? Follow @osamashealthyrecipes on Instagram for the reel and more easy recipes.
