Sunday, May 04, 2014

Garlic Roasted Tomatoes with Fish 蒜烤小番茄

For today, the focus is the roasted grape tomatoes with garlic, and not the fish. Do not under-estimate the umami in roasted tomatoes. Roast a batch and you can use it in several dishes though I bet these garlic roasted tomatoes will be gone without knowing, so don't even think of several dishes.

With these cod fillets, you can either roast/bake or steam.

When baking the fish, it should be done in a different baking tray/pan from the tomatoes. That is to prevent the fish and tomatoes from turning soggy by their inherent moisture liquid in the baking process.

If you choose to steam the fish, roast the tomatoes first; then place the roasted tomatoes with the fish and steam them together. For example, you can make Parchment-Baked Cod Fillets/Cod En-Papillote with roasted tomatoes in it and it should turn out delicious. In such a steamed dish, the fish will be infused with the umami, savory, sweet flavors of the garlic roasted tomatoes. 

Roasted Tomatoes with Garlic 蒜烤小番茄
1 small punnet of grape or cherry tomatoes, rinsed, pat dry with paper towels, halved
6 cloves garlic, lightly smashed
Drizzle of organic canola oil or olive oil

Directions: Place ingredients on a baking tray. Roast in preheated 425F oven for about 20-30mins till tomatoes are slightly caramelized on their skins and some "juices" are released

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