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Mediterranean white fish with tomato and thyme

Healthy, quick and easy baked fish dish

Course Main Course
Cuisine Lebanese, Mediterranean, Middle Eastern
Keyword Healthy, Quick and Easy, Seafood
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6
Author Zaatar and Zaytoun

Ingredients

  • 2 sea bream or any white fish
  • 250 g approx of baby tomatoes
  • small handful of fresh thyme
  • 1 lemon sliced into rounds
  • a pinch of black pepper
  • a pinch of paprika
  • a good pinch of salt
  • a drizzle of pomegranate molasses
  • a drizzle of mild olive oil
  • a drizzle of extra virgin olive oil

Instructions

  1. Ask your fishmonger to remove the insides of the fish, descale and trim the fins
  2. Preheat your oven to 180°C (350°F)
  3. Add the washed fish to a baking tray, and insert 1-2 slices of lemon in each fish with half the thyme
  4. Arrange the baby tomatoes around the fish and drizzle a little mild olive oil. Sprinkle the salt along with the paprika and black pepper
  5. Bake for around 25 minutes until the skin is slightly crispy
  6. To plate up, add a few of the roasted tomatoes, a slice of lemon and a sprig of thyme, with a section of the white fish on top. Drizzle with a little pomegranate molasses and extra virgin olive oil

Recipe Notes

I used sugar drop tomatoes, you can also use plum or cherry tomatoes

If you don't have pomegranate molasses, use cream of balsamic vinegar

You can also use oregano instead of the thyme