Pan-Roasted Fish with Burst Tomatoes and Chive Gnocchi

Pan-Roasted Fish with Burst Tomatoes and Chive Gnocchi
  • Prep Time
  • 4Servings


  • 1 pint grape tomatoes
  • 3 cloves garlic, chopped
  • 1 shallot, chopped
  • 5 tablespoons extra-virgin olive oil (EVOO)
  • Salt and pepper
  • 2 10 ounce packages fresh gnocchi, or one 16-ounce package frozen gnocchi
  • 4 6 ounces fillets halibut or sea bass
  • 4 tablespoons butter
  • 6 sprigs fresh tarragon, leaves chopped and stems discarded
  • 3 tablespoons snipped chives


Preheat the oven to 425 degrees . On a rimmed baking sheet, toss the tomatoes, garlic and shallot with 3 tablespoons EVOO; season to taste with salt and pepper. Bake until the tomatoes burst, about 25 minutes. Mash the tomatoes with a potato masher directly on the baking sheet; set aside.

While the tomatoes cook, bring a large pot of water to a boil, salt it, add the gnocchi and cook until they rise to the surface and resemble fluffy pillows, 3 to 8 minutes; drain and set aside. Reserve the pot.

Season the fish with salt and pepper. In a large, ovenproof skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the fish, skin side down, and cook, turning once, until firm to the touch, 2 minutes on each side. Transfer the skillet to the oven and cook the fish for 3 minutes longer.

In the reserved gnocchi pot, melt the butter over low heat. add the cooked gnocchi, tarragon and chives and toss well; season to taste with salt and pepper.

Top the fish with the mashed tomatoes and serve the gnocchi alongside.