Brighten a simple baked fish with our Roasted Tomato Onion Salsa. This side salad made of fregola, olives, arugula and cherry tomatoes could not be more simple or delicious!
30 minutes, 2 servings
Baked fish
Ingredients
- 2 white fish filets
- Sea salt
- Black pepper
- Olive oil
- Chopped fresh parsley
- Roasted Tomato Onion Salsa
Preparation
- Heat oven to 400 degrees
- Season fish and drizzle with olive oil
- Place on a rimmed baking sheet skin side down
- Roast fish for 10 minutes per inch of thickness until the fish is tender
- Meanwhile, warm up 1/2 jar of Roasted Tomato Onion Salsa in microwave or on the stove
- Once fish is cooked through, top it with the Roasted Tomato Onion salsa and some fresh parsley
- Serve with a bright fregola salad (recipe below)
Fregola Salad
Ingredients
- 1 lb of fregola or Israeli Cous Cous
- Olive Oil
- 1/2 cup of halved olives
- 1/2 cup of halved cherry tomatoes
- 1/2 cup of washed arugula
- Lemon juice
- Sea Salt
- Pepper
Preparation
- Bring a pot of large salted water to a boil
- Cook fregola until al dente and tender (around 10 minutes)
- Toss with olives, cherry tomatoes, and argula
- Drizzly olive oil, lemon juice and salt and pepper
- Serve alongside fish!