Author Archives: robertaklapper

By Margaux Laskey

I made this the other night for a family barbecue. It was a wonderful accompaniment to our hamburgers and hot dogs. The canned beans may be a little soft for some, but if you want a firmer bean in the dish, try chick peas. Author suggests eating this with a pile of tortilla chips. 🙂

INGREDIENTS

Yield:8 cups

• ⅓ cup olive oil
• ¼ cup red wine vinegar
• 3 to 4 garlic cloves, minced
• 1 teaspoon granulated sugar
• Kosher salt and black pepper
• 3 plum tomatoes, cored, seeded if desired, and diced
• ½ red onion, finely diced (about ¾ cup)
• 1(15-ounce) can black beans, rinsed
• 1(15-ounce) can black-eyed peas, rinsed
• 1½ cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
• 1 red, green or yellow bell pepper, seeded and finely diced
• 1 jalapeño, seeded and finely diced
• ½ cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
• 1 scallion, white and green parts, chopped, for garnish (optional)
• Tortilla chips, for serving

PREPARATION

1. Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, ½ teaspoon salt and ½ teaspoon pepper to combine.
2. Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
3. To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.

Recipe from Elaine Kaufman

Jack O. was a fan of this recipe from the famed upper east side restaurant, Elaines, in NYC. It was a celebrity hot spot from the early 60’s to 2011, closing only after its proprietress, Elaine Kaufman, died. It’s a glorified mac and cheese, however, there are several additions which can change up the recipe.

INGREDIENTS

Yield: 6 servings

• Salt
• 2 tablespoons butter
• 1 small clove garlic, finely chopped
• 1½ cups heavy cream
• 1 large egg yolk
• 1 pound fresh fettuccine
• 1 cup freshly grated Parmigiano-Reggiano
• Freshly ground pepper to taste

PREPARATION

1. Bring 6 quarts generously salted water to a boil.
2. While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; sauté until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
3. Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it’s done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.

James Beard Pleasant Pasta, recipe by Marion Cunningham

INGREDIENTS

Yield: 4 servings

• Salt
• 1 pound of spaghetti
• 1 10-ounce package frozen peas
• 4 tablespoons butter
• ½ pound thinly sliced prosciutto di Parma, rolled up and cut in ¼-inch-wide strips (or ham)
• ⅔ cup heavy cream
• Freshly ground black pepper
• ½ to ¾ cup grated Parmesan cheese; more as needed

PREPARATION

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender. While pasta cooks, combine peas and 1 cup water in a small saucepan. Bring to a boil, and stir until peas are thoroughly heated. Drain and set aside. (Or add peas to almost finished pasta. Drain together.)
2. Drain pasta, return to pot and toss with butter. Add peas, prosciutto and cream. Toss to mix well and to separate prosciutto strips. Season with salt and pepper to taste. Add Parmesan to taste, and toss again. Serve piping hot, passing more Parmesan separately at the table.

Chicken Alfredo by Naz Deravian

2 large boneless skinless chicken breasts (1 pound total), patted dry. Season both sides of the chicken breasts well with salt. In a pan, place 2 tablespoons of olive oil over medium-high heat. Once hot, reduce heat to medium and add the chicken; cook for 5 minutes.

 Add 1 tablespoon of butter, swirl it around the pan and continue cooking until the chicken is golden brown, about 3 minutes more. Flip the chicken, add another tablespoon of butter, swirl it around and cook the other side until golden brown, 5 to 8 minutes.

Transfer the chicken to a cutting board and rest for 3 minutes. Slice the chicken in ½-inch-thick diagonals and loosely tent with aluminum foil.

Top spaghetti with the sliced chicken and serve immediately topped with parsley, if desired.

By Dan Pelosi

 I have been looking for a stew recipe with chicken for a long time and am delighted to share this one with you. Boneless chicken thighs are used instead of breasts, as they stay juicier longer. Simmering them in the stew along with sweet paprika, chicken stock and a touch of apple cider vinegar adds surprising depth of flavor alongside dried herbs and plenty of vegetables for dimension and texture. Heavy cream is in the mix as well, wrapping everything in a silky blanket. This stew is as versatile as it is easy to make, so feel free to add in other vegetables like mushrooms or peppers and replace the heavy cream with coconut milk, or leave the cream out altogether.

I have made this recipe twice, the second time with bone in, skin on chicken beasts. Both were equally delicious. I didn’t add the herbs – just the salt and pepper.

INGREDIENTS

Yield:4 servings

• 2 tablespoons butter 
• 2 tablespoons olive oil
• 1 medium onion, diced (about 6 ounces) 
• 2 medium carrots, peeled and diced (about 5 ounces)
• 3 stalks celery, diced (about 3 ounces) 
• 4 garlic cloves, minced
• ½ teaspoon sweet paprika
• Salt and black pepper
• 3 tablespoons all-purpose flour 
• 4 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1½ pounds boneless, skinless chicken thighs ( 3 to 4 depending on size)
• 1 pound baby potatoes, cut into quarters (Use regular potatoes. The task of peeling the small ones was tedious.)
• 1 cup (1-inch pieces) green beans (about 4 ounces)
• ½ cup heavy cream 
• ½ teaspoon dried sage 
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• Fresh parsley, for serving 
• Lemon wedges, for serving

PREPARATION

1. Heat a large pot or Dutch oven on medium. Add butter, olive oil, onion, carrots, celery, garlic, paprika and a big pinch of salt and cook, stirring frequently, until onion is translucent, 5 to 7 minutes.
2. Add flour and stir for 1 minute. Add chicken broth and vinegar and stir until flour is incorporated.
3. Add chicken thighs, potatoes, green beans, heavy cream, sage, thyme, oregano, and 1 teaspoon each of salt and black pepper. Bring the stew to a gentle boil on medium-high and then reduce heat to maintain a simmer. Simmer, with the lid partially covering the pot, until the chicken is cooked through, about 20 minutes.
4. Transfer the chicken to a plate. Completely cover the pot with the lid and let the vegetables cook for 5 to 10 minutes, until desired doneness. Meanwhile, shred the chicken into bite-size pieces with two forks, then return the chicken to the pot. Season to taste with more salt and pepper. Serve warm, garnished with parsley, with lemon wedges on the side if desired.

TIP

• The stew can be frozen for up to 3 months, then defrosted for easy reheating.

By Eric Kim

 In this recipe, chicken thighs are slow seared using a technique from the chef Paul Bertolli called “bottom-up cooking” where the chicken cooks almost entirely on the skin side over moderate heat, resulting in shatteringly crisp skin. Start them in a cold pan, skin-side down, then leave them mostly undisturbed. For more even browning, you could press them down and rotate the skillet, but either way, if you’re off doing something else, the gradual, moderate heat will slowly render the skin golden-crisp. Finish cooking the chicken on the second side, let the chicken rest, then consider how you’ll use all that flavorful fat that’s accumulated in the skillet: Sauté any vegetables, make toast or stir the liquid left in the skillet into a pan sauce.

 A quick pan sauce of chicken stock, lime juice and maple syrup, made glossy with a few pats of butter, completes this dish.

INGREDIENTS

Yield: 4 servings

• 4 large bone-in, skin-on chicken thighs (about 2 pounds)
• Salt and pepper
• 1 tablespoon peanut or canola oil
• 2 garlic cloves, crushed 
• ½ cup chicken stock or ¼ cup water
• 2 tablespoons fresh lime juice, plus wedges for serving
• 2 teaspoons maple syrup
• 3 tablespoons cold unsalted butter, cut into pats
• Parsley, cilantro, basil or mint leaves, for serving (optional)

PREPARATION

1. Pat the chicken dry and season with salt and pepper. If you have time, set aside at room temperature for at least 10 minutes and up to 30 minutes.
2. Heat a large skillet over medium. Add the oil and swirl the pan to coat it. Place the chicken skin side down and cook without moving it until the skin is crispy and golden brown, 20 to 25 minutes. Reduce the heat if the chicken splatters too much or browns too quickly.
3. Add the garlic to the pan. Flip the chicken and cook until the bottom is lightly browned and the meat is cooked through, about 5 minutes. Transfer the chicken to a plate, skin side up. Remove all but 3 tablespoons of the fat from the pan and save for another use (see Tip).
   
4. Add the chicken stock, lime juice and maple syrup to the skillet. Season with salt and pepper. Bring to a simmer over high, then reduce the heat to medium and cook, stirring occasionally, until reduced by half, about 3 minutes. Add the butter and continue simmering, now stirring constantly, until incorporated; the sauce will thicken and become shiny as the butter melts. Taste and add more salt and pepper as desired.
5. Serve the chicken with the pan sauce, lime wedges and the optional fresh herbs (spritzed with a little lime juice and lightly seasoned with salt and pepper).

TIP

• Rendered chicken fat, sometimes called schmaltz when clarified, can be used to pan-fry vegetables and meat; to enrich a soup, stew, sauce or tomato-based braise; or to spread on toast.

Note: The chicken was scrumptous. Really crispy skin. Eric Kim mentioned that at 180 degrees, dark meat is well cooked. Only problem: Stove top could get messy from splattered grease. Worth the clean up!

Recipe from Eduardo Machado and Michael Domitrovich

Adapted by Pete Wells

Delicious recipe. The only problem might be in locating a smoked ham hock. I actually got one in Whole Foods along with a smoked ham shank, either one is acceptable. It helped that it was just before Easter, however a good butcher shop will probably have a fresh one. That works also.

According to Pete Wells:  The secret is the homemade sofrito.

INGREDIENTS

Yield: 8 to 10 Servings

1½ green peppers, stemmed and seeded

10 garlic cloves

1 pound dried black beans, rinsed and picked over to remove any stones

1 smoked ham hock

2 bay leaves

5 teaspoons salt, or to taste (may not need so much salt)

¼ cup olive oil

4 slices thick bacon, cut into ½-inch pieces

1 Spanish onion, diced

1 jalapeño, stemmed and finely chopped

1 teaspoon dried oregano

½ teaspoon ground cumin

½ teaspoon freshly ground black pepper

3 tablespoons distilled white vinegar

1 tablespoon turbinado or other brown sugar (optional)

PREPARATION

1. Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
2. Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the remaining garlic, jalapeño (leave out the seeds if you don’t want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.
3. When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.
4. Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.

By David Tanis
“In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type. Since I like things a bit spicier, my boulettes are more like Tunisia ones, in which hot pepper is more assertive.”

Note: While making this recipe, I used lamb instead of beef and made some substitutions.

The saffron tomato sauce for North African Meatballs:

2 tablespoons olive oil

1 and ½ cups finely diced onion

3 garlic cloves, minced

2 tablespoons tomato paste (This sauce was too thin, so I substituted 1 can of Muti crushed tomatoes.)

1 inch piece cinnamon stick

Large pinch saffron, crumbled

• Salt and pepper
• vegetable broth or water (One empty Muti can of water)

For the meatballs:

1 and ½ cups cubed day-old firm white bread (I substituted 1/2 cup of breadcrumbs)

1 cup milk

1 pound ground beef or lamb

1 large egg, beaten

1 teaspoon salt

¼ teaspoon black pepper

4 garlic cloves, minced

⅛ teaspoon grated nutmeg

1 teaspoon ground ginger

1 teaspoon turmeric

2 teaspoons paprika

¼ teaspoon cayenne (optional)

¼ teaspoon ground cloves

¼ teaspoon ground coriander

½ teaspoon ground cumin

3 tablespoons chopped parsley

3 tablespoons chopped cilantro

3 tablespoons finely chopped scallion

All-purpose flour, for dusting

Olive oil or vegetable oil

For the couscous: (optional)

1 cup giant couscous, m’hamsa, or medium couscous

2 tablespoons butter

½ cup golden raisins, soaked in hot water to soften, then drained

Salt

¼teaspoon ground cinnamon

Preparation:

Step 1: Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add crushed tomatoes, water or broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.

Step 2: Make the meatballs: Put bread cubes(or crumbs) and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.

Step 3: In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.

Step 4: With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20-40 minutes, until tender. (May need to simmer longer.)

Step 5: Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.

Step 6: Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.

By Naz Deravian

Another delicious potato recipe! The recipe is simple and mostly hands off; the potatoes just need to be tossed every so often for even crisping. While russets can be used, Yukon Gold potatoes are soft and creamy, and the longer they roast, the crispier the outsides will become. (Just don’t overdo it, or they’ll dry out.) 

Note: I didn’t have chili powder. Still tasty.

INGREDIENTS

Yield: 4 to 6 servings

Chopped parsley or cilantro (optional)

1 teaspoon black pepper

1 teaspoon ancho chile powder or chili powder of choice, to taste (1/4 teaspoon may be enough) (optional)

½ teaspoon smoked paprika (1/4 teaspoon may be enough)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried oregano

2 pounds Yukon Gold potatoes, diced into 1-inch cubes (about 5 large potatoes)

⅓ cup extra-virgin olive oil

1½ teaspoons kosher salt (such as Diamond Crystal), plus more to taste (start with 1 teaspoon)

Step 1: Heat the oven to 425 degrees with the rack in the center position.

Step 2: In a small bowl, combine the black pepper, chili powder (if using), smoked paprika, garlic powder, onion powder and dried oregano.

Step 3: Place the potatoes in the middle of a sheet pan, drizzle with olive oil and toss well. Sprinkle on the salt and toss again. Add the spice mix and toss once more, until the potatoes are coated. Scatter the potatoes across the pan in a single layer.

Step 4: Roast potatoes, turning with a flat metal spatula every 10 minutes, until they’re tender, about 35 minutes. If you’d like them crispier on the outside, continue roasting for 10 to 15 minutes more. Don’t worry if any pieces stick to the pan a little; just give them a little nudge with the spatula. (The crispy bits are the best.) Taste and sprinkle with more salt, if needed. Sprinkle with fresh herbs, if using, and serve.

By Ali Slagle

This delicious recipe comes together quickly, and the thinly sliced asparagus doesn’t need much time to cook. Feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, or frozen peas. My only suggestion Is to use a little less honey, although my son loved this as printed.

INGREDIENTS

Yield: 4 servings

• 3 tablespoons honey
• ¾ teaspoon black pepper, plus more to taste
• Kosher salt (such as Diamond Crystal)
• 2 tablespoons all-purpose flour
• 1½ teaspoons ground turmeric
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (or breasts)
• 1 tablespoon coconut or canola oil (can use 2-3 tablespoons of oil)
• 12 ounces asparagus, trimmed and thinly sliced on an angle
• 1 teaspoon unseasoned rice vinegar
• 1 lime, cut into wedges (optional)

PREPARATION

In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side.

Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

Note: I highlighted all the additions of salt. Definitely not necessary! Also, recipe needs the lime.

By J. KENJI LÓPEZ-ALT

A master class from J. Kenji Lopez on how to make the best roasted potatoes ever!

WHY IT WORKS

• Parboiling the potatoes with a hint of vinegar builds strong pectin bonds and a starchy outer layer of potato. 
• Tossing the parboiled potatoes in a bowl with a metal spoon creates microscopic nooks and crannies that make for an extra-crunchy exterior.
• Roasting in animal fat adds extra crispness and rich flavor.

So what is it that makes a potato crisp?

The potatoes above have been parboiled, then tossed roughly in a bowl with a metal spoon until their surfaces were roughed and scratched up. All those microscopic nooks and crannies will make for an extra-crunchy surface.

Potato Variety (Note)

You can use any type of potatoes you like for this, but there’s a tradeoff:

• Starchy russet potatoes will produce the crispest crust because of their high starch content, with fluffy, powdery interiors.
• Yukon gold potatoes (what I’ve used here) will produce crusts that are still very crisp, but not quite as crisp as that of a russet. They’ll also have interiors that are more creamy than fluffy. Some people like this contrast of textures. I’m on the fence, so I usually alternate between the two varieties.
• Red waxy potatoes will have the creamiest texture of all, but will lack a very strong, crisp crust. I don’t recommend them for this purpose.

Fat (Note)

Next question: What’s the best fat to use?

Well, if you can get your hands on it, this:

People often tout the awesomeness of duck fat with potatoes, and for good reason: It tastes awesome. Duck fat has a distinct richness and aroma that get absorbed very easily into the surface of a spud. On top of that, it’s got plenty of saturated fat and a high smoke point, which makes it an ideal medium for crisping up fried or roasted foods. (In general, the higher the saturated fat content of an oil, the more efficiently it’ll crisp foods.) Can’t get duck fat? Well, turkey fat or chicken fat collected from roasted birds will do just fine.

Bacon fat and rendered lard are also fine choices, as is just about any sort of animal-derived fat.

If you must use it, extra-virgin olive oil will certainly do admirably well, though you won’t get quite the same level of crispness you’d get out of an animal fat.

Once your potatoes are tossed in fat and seasoned well, all you’ve got to do is roast them in an extremely hot oven until they crisp up.

I roast mine directly on a heavy rimmed baking sheet—they have a tendency to stick to foil. The key is to make sure you let the underside crisp up completely before you even attempt to lift or flip them. If the potatoes don’t come off relatively easily, you run the risk of breaking off the tops, leaving the crisp bottom cemented to the bottom of the pan. This is not an ideal situation.

Moral: Your potatoes will release themselves from the pan when they’re good and ready. Don’t force them.

Ingredients:

4 1/2 pounds (2 kg) russet potatoes (see note), rinsed, peeled if desired, and cut into 2-inch chunks

Kosher salt

1 tablespoon (15 ml) white vinegar

1/4 cup (60 ml) duck fat (see note)

Freshly ground black pepper

12 sprigs thyme

Directions:

Adjust oven racks to lower and upper positions and preheat oven to 500°F (260°C). Place potatoes in a large saucepot and cover with cold water by 1 inch. Add 2 tablespoons (28g) salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl.

Add fat to bowl with potatoes. Season with pepper and more salt to taste, then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Divide potatoes evenly between 2 heavy rimmed baking sheets. Spread thyme sprigs over potatoes.

Transfer baking sheets to oven and roast until bottoms of potatoes are crisp and golden brown, about 20 minutes total, swapping trays top for bottom and rotating them once halfway through roasting. Using a thin metal spatula, flip potatoes and roast until second side is golden brown, another 15 to 20 minutes. Discard thyme sprigs and serve.

Enjoy!!!!

By Lidey Heuck

I want to incorporate more fish into my diet and have been trying out new recipes. This one, in which cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turn them into a sweet and savory condiment for simple roasted fish such as halibut, cod, haddock, sole or flounder. A thick white fish works best.

INGREDIENTS

Yield: 4 servings

• 1 pint cherry tomatoes, halved
• ½ cup thinly sliced shallots (about 1 large)
• 2 teaspoons minced garlic (about 2 large cloves)
• 2 tablespoons olive oil, plus more for brushing fish
• 1 tablespoon sherry or red wine vinegar
• 1 teaspoon honey
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 4(6-ounce) skin-on mild white fish fillets, such as cod or halibut (I used skinless)
• 1 teaspoon freshly grated lemon zest (from about ½ lemon) (I used freshly squeezed lemon juice)
• Chopped fresh basil, for serving
• Chopped fresh mint, for serving

PREPARATION

1. Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
2. While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
3. Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
4. Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

Note: I always roast 1/2 of a fresh lemon alongside the fish and then squeeze on hot lemon juice when serve.