A healthy one-pan fish dinner with sweet cherry tomatoes and tender zucchini roasted together to create a beautiful harmony of tastes and textures. It’s a quick and easy dish to celebrate the best of the season.
I like to keep dinner as easy as possible—especially in summer when life feels more carefree. This easy, foolproof one-pan meal comes together with minimal prep and hardly any chopping, so you can have it ready before the oven even finishes preheating. Then, you can relax while the oven does all the work for you.
Roasting the cherry tomatoes with garlic, shallots, vinegar, and a drizzle of honey, transforms them into a luscious sweet-and-savory sauce infusing the fish and zucchini with incredible flavor.
While your dinner cooks, use this time to, shuck some fresh corn, toss together a simple green salad, make pot of quinoa or just sit out on the deck enjoying the summer breeze with a glass of wine.
In this dish tender, flaky white fish (cod or halibut ) is roasted to perfection over garden fresh cherry tomatoes and zucchini but since these vegetables are available all year-long it can be made anytime. Even though there isn’t a lot of fuss it’s incredibly delicious.
Why You’ll Love This Easy Fish with Tomatoes
- Easy to make one pan meal, very little clean up
- Minimal chopping
- Flaky, melt-in-your-mouth fish
- Tender juicy tomatoes and zucchini
- Beautiful presentation
- Nourishing meal – paleo‑friendly, gluten‑free, full of vegetables
- Highlights seasonal ingredients
Ingredients and Substitutions
- Fish – Choose a thick firm white fish. I love halibut but it’s not always available and can be pricey. In the photos I use cod because it’s what was available. Sea bass or mahi mahi would also be good. Frozen wild-caught Alaskan cod is great. If using frozen fillets, just be sure to thaw them first.
- Tomatoes – Cherry or grape tomatoes are ideal for this dish. They have a concentrated sweetness that balances the savory elements of fish and herbs.
- Zucchini – When roasted with the fish and tomatoes, zucchini takes on a slightly sweet, tender flavor with savory, umami notes. It’s an additional vegetable here to provide more nutrients.
- Shallots and garlic – Provides balanced and complex flavor base that complements the natural sweetness of the roasted tomatoes and the fish.
- Simple sauce – olive oil, red wine vinegar, honey, salt and pepper. Sherry vinegar is also delicious, if available.
- Granulated garlic powder – to season the fish.
- Fresh herbs – A sprinkle of fresh herbs over the fish before serving enhances the flavors. Basil is essential. I also like to add fresh oregano or thyme.
Flavor Variations
- Mediterranean flair—add olives and/or capers.
- Include corn kernels with the tomatoes and zucchini
- Add chopped sweet red peppers for an additional vegetable and flavor
How To Make One Pan Fish with Tomatoes and Zucchini
There are only a few steps to make this recipe and it’s practically foolproof. Since the fish cooks quickly we roast the vegetables first so they begin to get tender then add the fish to prevent it from cooking too long and drying out. These are the basic steps, the exact directions are in the recipe card below.
Step 1 – Make the simple sauce. In a small bowl, mix together the olive oil, vinegar, honey, sea salt and pepper.
Step 2- Roast the tomatoes and zucchini. Place the tomatoes, zucchini, shallots and garlic in a 9 x 13 inch baking dish. Pour the sauce over the vegetables and mix to combine. Roast until the tomatoes are beginning to soften and the shallots are translucent, about 15 minutes.
Step 3 – Add the fish. Brush fish with olive oil and sprinkle with garlic powder, salt and pepper. Move the vegetables to the sides of the dish and place the fish fillets into the pan.
Step 5 – Roast the fish until it’s cooked through and flakes easily with a fork, 10 to 12 minutes. The tomatoes will be juicy and the shallots and zucchini soft and tender. Top with basil, additional herbs and lemon zest if desired.
Chef Tips
- Use paper towels to pat the fish dry before seasoning it.
- Lightly brush the filets with olive oil and sprinkle both sides with garlic powder, salt and pepper to ensure they’re well seasoned.
- Cut the zucchini into uniform chunks about the size of the tomatoes so they cook at the same rate and stay tender without turning mushy.
Serving
Serve with quinoa, rice or fresh corn. If you plan in advance, you could also serve it with some roasted potatoes. A green salad would also be good. Since fish and vegetables are best served hot, prepare your sides and salad in advance or while the fish is cooking.
Storing
Store in the refrigerator. Leftovers can be stored in the fridge for 2 to 3 days in an airtight container. Freezing is not recommended, the vegetables will get too mushy.
Reheating. Reheat in a covered pan on low heat or in the microwave until the fish and vegetables are warmed through.
More Easy Fish Recipes To Love
- Easy Mediterranean Fish with Tomatoes and Basil – A beautiful dish of fresh tomatoes and lemons layered over the fish with oregano & olives and topped with fresh basil.
- Sheet Pan Miso Maple Salmon with String Beans – An earthy, sweet, salty one pan supper made in 30 minutes, full of protein and vegetables.
- Pan Roasted Fish Filets with Sweet Peppers – The delicate flaky fish is seasoned with a simple thyme and garlic rub then roasted with sweet red and golden peppers.
- Grilled Scallops with Grilled Tomato Sauce – Buttery sweet scallops take just minutes to cook and are paired with a simple grilled fresh tomato sauce, perfect for summer.
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One Pan Fish with Cherry Tomatoes and Zucchini
Print Recipe
Pin RecipeTender white fish is roasted with cherry tomatoes and zucchini flavored with garlic, shallots, vinegar, and a drizzle of honey, transforming them into a luscious sweet-and-savory sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roast
- Cuisine: Paleo, Gluten Free, Dairy Free
Ingredients
- 2 cups grape or cherry tomatoes, halved (1 pint)
- 2 cups zucchini, cut into cubes (about 2 small)
- ½ cup thinly sliced shallots (about 1 large)
- 3 teaspoons minced garlic (about 3 large cloves)
- 2 Tablespoons olive oil, plus more for brushing the fish
- 1 1/2 Tablespoon red wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon sea salt, plus more for the fish
- 1/4 teaspoon black pepper, plus more for the fish
- 4 (6 ounce) mild thick white fish fillets, such as cod or halibut
- 1 teaspoon granulated garlic powder
- Chopped fresh basil, for serving
- Optional garnishes: fresh oregano or thyme, lemon zest and lemon wedges
Instructions
- Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper.
- Place the tomatoes, shallots and garlic in a 9-by-13-inch baking dish. Pour the sauce over the tomatoes and toss to combine.
- Roast until the tomatoes are beginning to soften and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with garlic powder, salt and pepper.
- Toss the vegetables, move them to the sides of the dish and place the fish fillets, into the pan surrounded by the vegetables.
- Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle with the basil and additional herbs.
- Serve the fish with lemon wedges, and the vegetables on the side, spooning the juices on top.
Equipment
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