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  • Preheat the oven as high as it will go. (For most ovens, that's 500 degrees .)

  • Season the fish with salt and pepper. Stuff each with some lemon slices, 2 cloves crushed garlic, a few herb sprigs and a bay leaf. Drizzle the outside of the fish with olive oil; season.

  • Pour 1/3 cup olive oil in a large roasting pan. Add the tomatoes, shallots, vermouth, a few thyme sprigs and the remaining crushed garlic; toss. Arrange the fish on top. Place the halved lemon in the pan, cut side down.

  • Roast until the fish is flaky and opaque and the tomatoes are soft, 15 to 18 minutes. Douse the fish with the juice of the roasted lemon.

  • Divide the tomatoes among plates. Using a serving fork and serving spoon, carefully lift the fillets away from the bones; arrange on top of the tomatoes. Serve with bread.