GREEK-STYLE FISH WITH MARINATED TOMATOES

Greek-Style Fish With Marinated Tomatoes image

Provided by Vickie Parks

Categories Fish

Time 1h

Number Of Ingredients 11

2 c cherry tomatoes, halved (preferably sun gold variety)
1/4 c olive oil, or more as needed
2 Tbsp white wine vinegar
1 Tbsp minced hot chili pepper (such as a jalapeno), or more to taste
1 Tbsp chopped fresh oregano (or 1 teaspoon dried oregano)
4 clove garlic, sliced (or more, to taste)
salt
black pepper
2 to 3 lb whole fish, butterflied and boned (striped bass, rockfish, snapper, or trout are good varieties)
1 large lemon, sliced
4 to 6 sprig(s) fresh thyme

Steps:

1. Heat oven to 450°F or prepare grill; heat should be medium-high and rack about 4 inches from fire.
2. Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, and a few slices of garlic, salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.
3. Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with a bit of salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
4. To roast: Put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). To grill: Grill until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
5. Taste tomato mixture and adjust seasoning and/or oil, if needed. Serve fish topped with tomatoes and their liquid.