|
(I
found this in Cooking Light, but my
clipping does not have a date.
(In addition to the grape
tomatoes, I add a handful of our
homemade dried grape tomatoes after
reconstituting them in a small amount of
water in the microwave for a minute. I
add the dried tomatoes with the fish.
(This makes 2 servings.)
2 cups cherry tomatoes (I
use grape tomatoes, which are sweeter,
and I cut them in half)
1 ½ teaspoons chopped fresh
thyme (or dried thyme)
1 teaspoon olive oil
¼ teaspoon salt
2 garlic cloves, minced
(I always add a shallot and
about half a medium white or red onion,
chopped)
2 6-ounce salmon filets (I
use catfish or tilapia, and you probably
could use chicken.)
2 tablespoons fresh lemon
(or lime) juice
Preheat the oven to 400
degrees.
Combine the first six (or
seven) ingredients in a shallow baking
pan and toss to coat. Put in the oven
for 15-20 minutes, take out and flatten
the tomatoes with a spoon or a spatula
to make a bit of juice, return to the
over for 5 minutes. Add the fish and
bake about 10-15, test the fish for
doneness. When the fish is done, take
out of the oven and drizzle with the
lemon (lime) juice. |
