Denise with roasted tomato sauce
Everyone cooks the same two fish - salmon and tilapia. And everyone says the same thing - I like fish if it doesn't taste too fishy. So listen carefully to me: fish should never taste fishy. Fish should just taste buttery and delicious. It only tastes fishy if it is poor quality or not fresh. So do yourself and all your fish non-fish lovers a favor and buy some quality fresh fish and you will discover how fish is supposed to taste.
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- 8 filet Denise fish no skin, no bones
- 2 boxes cherry tomatoes
- 1 teaspoon salt pink Himalayan
- 3 tablespoons extra virgin olive oil
- 10 cloves garlic peeled and sliced
- 2 lemons cut in half
- 1/2 cup garden cress called "Reshed" in Israel
- Preheat oven to 475°F. Prepare a large sheet pan with parchment paper. Add the tomatoes, garlic, 2 tablespoons of olive oil and mix well. Bake for 10 minutes.
- Season the fish with salt and place on same baking dish, squeeze the juice from 1 lemon on top and add 1 more tablespoon of olive oil. Cover tightly with tinfoil and bake for 8 minutes.
- Remove from oven and using a wooden spoon, smash the tomatoes (wear an apron!)
- Add the garden cress and the juice from the other lemon and serve.
Notes & Tips:
I used orange and red cherry tomatoes because they create such deep incredible color. Garden cress is a smaller version of watercress (in the sprouts family) and is filled with incredible nutrients. Feel free to substitute it with any fresh herbs or sprouts of your choice.