Fish Fillets (Cod, Haddock, Pollack - You Name It - in Roasted Tomato Broth

By • April 27, 2011 14 Comments

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Author Notes: Recently I have come to love Jamie Oliver's TV shows. Jamie has a democratic and kind sensibility to cooking, and he uses local and fresh ingredients whenever possible. He also did his best to alter the US school lunch program in its approach to feeding our school children healthy meals.

Recently Jamie made a sausage and roasted tomato dish that I thought was just lovely. The ingredients in the resulting sauce reminded me of some of the fish dishes that were concocted in a restaurant on the Outer Cape, where I worked for many summers. So, I replaced the sausage with haddock, added some vermouth, and left out chopped garlic, thinking that some extra roasting would create a succulent sauce that could be reduced or left as a broth.
You can use cod, haddock, mahi mahi, etc. based on what is fresh in your area.

Serves 2

  • 1/2 to 3/4 pounds haddock, cod, pollack, mahi mahi
  • 2 pounds tomatoes, roughly 2 inches in diameter; or 2 pounds cherry or grape tomatoes
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 large bay leaf, dried, or 2 fresh
  • 1/2 teaspoon dried oregano
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon dry vermouth
  • 3 tablespoons Olive Oil
  • salt and pepper
  1. Preheat oven to 375 degrees. With a paring knife, gouge out the stem end of the tomatoes. Pack the tomatoes stem side down in a baking dish sized so the tomatoes are tightly crowded together and there is no extra space in the dish. Alternatively, halve the tomatoes crosswise and place the cut sides down in the roasting pan. If you are using cherry or grape tomatoes, simply prick each tomato with a knife and continue with the recipe.
  2. Throw in the herbs; add the balsamic vinegar and dry vermouth. Add a bit of salt and pepper. Sprinkle with the olive oil to cover all the tomatoes.
  3. Place in the oven for 30 minutes. Then, reduce the heat to 325 and allow to cook until the tomato skins begin to get wrinkly and brown. Work toward reducing the liquid. The forgiving part of this recipe is within this step. Should you have late arrivals, you can stretch out this step before you add the fish.
  4. Return the heat to 375, and pack the fish fillets into the baking dish, making sure to submerge the fillets into the tomato concoction. Bake for 30 minutes.
  5. You have two choices at this point. Either serve the dish as a fish "soup", and make sure you have plenty of bread to douse up the broth; or, pour off the juices from the roasted tomatoes, and reduce them in a skillet until the sauce becomes thicker. Then you can plate the fish and tomatoes atop the reduced sauce.

More Great Recipes: Fish & Seafood|Vegetables|Entrees|Cod|Cherries

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Comments (14) Questions (0)


about 1 month ago Rae Pittman

Is white wine a good substitute for the vermouth?


about 1 month ago Bevi



over 1 year ago Helen Kirk

Cod, my least favorite fish to cook, but this recipe took it to another level! Both my husband and I loved it. I served it with leeks sautéed with shallots. Easy, colorful and fabulous what could be better!


10 months ago Bevi

Thank you Helen. I am you made the ordinary extraordinary!


10 months ago Bevi

am ^glad^ you made…. ;-))


almost 2 years ago Kristy Morrill

madethis just now added sliced red onion and green peppers really great used hake


almost 2 years ago Bevi

Hake! That's great! I am glad you enjoyed and put your own touches in.


over 2 years ago lapadia

So fresh and full of earthy flavors, love this!


over 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh, this is definitely something I need to add to my repertoire! I'm always looking for tasty ways to use pollock and scrod.


over 4 years ago Bevi

It's a very good and comforting dish. I hope you try it soon!


over 4 years ago Midge

Oh I'm so making this! What are Israeli style tomatoes?


over 4 years ago Bevi

They are the smaller tomatoes that are sold on the vine. I got mine in Costco, product of Canada. If you can get fresh tomatoes, obviously that's the best option. I am not seeing fresh tomatoes up my way for several months. The fragrance that comes from the tomatoes baking in their own juices and the herbs is amazing.

And I just realized I forgot an ingredient - dried oregano.


over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Now I know what to do with those two sprigs of rosemary sitting on my kitchen counter. Thanks! Lovely recipe!


over 4 years ago Bevi

Thanks drbabs! I hope you enjoy it!