This recipe from economist Nicola Ceteorelli is included in John Donohue's anthology of men who cook at home, Man with a Pan (Algonquin, 2011). A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes. This recipe first appeared in our May 2011 issue, with the article Macho Meals.
Ingredients
- 2 tbsp. extra-virgin olive oil
- 4 (4-oz.) skin-on fish fillets, such as bass or snapper
- Kosher salt and freshly ground black pepper, to taste
- 1 medium yellow onion, thinly sliced lengthwise
- 1 1⁄2 lb. cherry tomatoes
- 2 tbsp. finely chopped parsley
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Instructions
Step 1
Heat oil in a 12" nonstick skillet over medium-high heat. Season fish with salt and pepper and add to skillet, skin side down. Cook until skin is browned and crisp, about 4 minutes. Remove from skillet; set aside. Add onions to pan; season with salt and pepper. Cook, stirring, until soft, about 4 minutes. Add tomatoes, cover with lid, and cook until soft and releasing their juices, about 8 minutes. Add fish, skin side up, and cook until done, 3 to 4 minutes. Sprinkle with parsley before serving.
- Heat oil in a 12" nonstick skillet over medium-high heat. Season fish with salt and pepper and add to skillet, skin side down. Cook until skin is browned and crisp, about 4 minutes. Remove from skillet; set aside. Add onions to pan; season with salt and pepper. Cook, stirring, until soft, about 4 minutes. Add tomatoes, cover with lid, and cook until soft and releasing their juices, about 8 minutes. Add fish, skin side up, and cook until done, 3 to 4 minutes. Sprinkle with parsley before serving.
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