Preheat the oven to 200°C (390°F) and line a baking pan with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Mix the olive oil, lemon juice, grated lemon zest, garlic, oregano, salt, black pepper, paprika and cumin and spread the mixture over the fillet.
3
Place the fillet in the lined baking pan.
Baking pan
4
Arrange the cherry tomatoes around the fillet.
5
Roast the fillet in a hot oven (200°C / 390°F) 18–22 minutes, until the fish flakes easily at the touch of a fork.
⚙ Oven roastingOvenBaking pan
💡A fillet is done when the flesh is opaque even in the thickest part and flakes when pressed with a fork; a few more minutes in the oven and it dries out.
6
Scatter the herbs on top and drizzle with the olive oil.
7
Serve immediately with white bread.
398calories
37 gprotein
4 gcarbs
25 gfat
● protein 38%● carbs 4%● fat 58%
Per serving (288 g), of 4 servings
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Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (2) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
By the steps, as the recipe is built now: another version or addition can change the list.
