We have the most amazing Sun Gold cherry tomatoes this week from Wild Onion Organic Farm. They are by far the best we have had all summer–soooo full of flavor! In fact, they are my snack at work because I cannot stop eating them.
I found some lovely, fresh Red Drum fillets from Locals Seafood on Wednesday and made this Italian dish last night. Red Drum is a local fish that has a very mild flavor–perfect with our tart sun gold tomatoes! This dish is perfect for summer–quick, easy and light. We thought it was pretty spectacular, but make this only if you have fresh cherry tomatoes. If you don’t have good tomatoes, make something else because the flavor of the dish really depends on them. We served this with local potatoes and green beans that we boiled together and tossed with the final cubes of last summer’s basil pesto. Locavore summer magic! Enjoy!
Fish with Cherry Tomatoes (serves 2)
- 2 fish fillets (any mild fish would be good here), preferably skin on
- 4 cloves garlic, peeled and whole
- 3-4 tbsp. olive oil
- Kosher or sea salt and pepper
- 1/2 cup white wine
- 1pint good quality cherry tomatoes, washed and cut in half
- 1 bunch flat leaf parsley
- Add olive oil to a saute pan that is big enough to handle the fish. Heat to medium low.
- Add the whole garlic cloves and saute for about 3 minutes, just to infuse the olive oil. Remove cloves.
- Turn heat up to medium high. Sprinkle salt and pepper on fish fillets.
- Add fillets to the oil and cover pan. Cook for about 2-3 minutes. Do not turn the fish.
- Remove lid and add the white wine and tomatoes. Cover and cook until the fish is flaky and cooked through (unless you are using a very thick fish like tuna, this will probably be another 2-3 minutes).
- Remove from heat, add chopped parsley and serve.