PAN SEARED FISH WITH CHERRY TOMATOES

This Pan Seared Fish with Cherry Tomatoes is one of my top performing recipes – and it’s easy to see why!
Not only is it incredibly easy to make, it’s healthy, satisfying and big on flavor!
The fish is lightly coated in a dry batter and pan-seared to perfection –
remaining flaky, yet moist.
Then it’s paired with a beautiful sauce made with seasonal cherry tomatoes
that compliments the fish perfectly!

Looking for more easy dinner recipes? Try my Shrimp and Chicken Fried Rice, Kerala Beef Curry OR Easy Kerala Vegetable Stew!

This delicious meal can be on my dinner table
in less than 30 minutes? Let’s Make it!

What You’ll Love About This Recipe

Ingredient Notes

Oil: use a good quality olive oil as it carries the sauce for this recipe;

Fish: I use Basa Fillets, but you can use any firm white fish of your choice. Opt for fresh, high-quality fish fillets such as cod, halibut, hoki, perch or sea bass. Fresh fish will have a clean, mild aroma and firm flesh;

Cherry Tomatoes: I love making this dish when cherry tomatoes are in season, as they have a slight sweetness to them and I can incorporate all the different and beautiful colors available;

Garlic: in other recipes, I occasionally recommend using store-bought minced garlic in a jar, for ease. However, for this recipe, fresh garlic for the sauce, is always the way to go!;

Basil: In this simple dish, I prefer using fresh ingredients as each element can shine beautifully.

Recipe Tips

TIP 1 – DRY THE FISH: pat the fish fillets dry with paper towels before coating in the dry mix and searing – this helps achieve a nice, crispy crust;

TIP 2 – TIMING IS KEY: cook the fish for about 3-4 minutes per side, depending on the thickness of the fillet. The fish should be opaque and flake easily with a fork;

TIP 3 – FINISH WITH A SQUEEZE OF LEMON: A squeeze of fresh lemon juice over the fish just before serving brightens up the flavors and adds a zesty touch;

SERVING TIP
To enjoy the dish at its best, serve the fish and cherry tomato sauce immediately after cooking!

WATCH How To Make It

Storage & Reheating

Reheating: to preserve the texture of the fish, it’s best to gently reheat it in a pan, on the stovetop. Use a non-stick or cast iron skillet over low-medium heat. Add a splash of water for moisture, then cover with a lid to create steam. Heat for about 5-7 minutes, gently flipping the fish halfway through.

Storage: with any leftovers, store it in the fridge in an airtight container for upto 3 days. If possible, store the fish and the cherry tomato sauce in separate airtight containers, to preserve the texture of the fish and the integrity of the sauce.

Freezing: I do not recommend freezing the fish as it alters the flavor and texture once thawed. However, it can be frozen for upto 2 months – for best quality, consume within this timeframe. If you do need to freeze it, allow it to thaw completely before reheating.

I hope you enjoyed this delicious recipe for Pan Seared Fish With Cherry Tomatoes recipe! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!