Broiled Fish & Tomatoes 4-18-11

I found this recipe in a Parents Magazine. It is super clean and I love the flavor! The tomatoes turn out perfect! It's super easy too!

Ingredients:
About 1 1/2 lbs. white fish fillets
4 Tbsp extra-virgin olive oil, divided
1 lb. cherry tomatoes
2-3 sprigs fresh oregano, thyme, rosemary or basil
Sea salt and freshly ground black pepper (optional)

1. Heat the broiler. Drizzle the fish with 2 Tbsp olive oil and sprinkle it with salt and pepper. In a separate bowl, toss the cherry tomatoes with remaining olive oil, salt, pepper and fresh herbs and place on rimmed baking sheet. Set aside.

2. Broil the fish for 5 to 8 minutes, depending on thickness, or until firm. When done, the fish will be juicy but opaque, and a thin-bladed knife will pass through it fairly easy. Cover and keep warm.

3. Broil tomatoes until their skins blister and crack, about 3 minutes; check often, shaking the pan frequently to keep them from burning.

Such a simple, delicious dish. Serve with salad or over a bed of brown rice. Love it! Happy cooking!