Whitefish from the oven with cherry tomatoes

• About 300g cherry tomatoes, halved
• 4 teaspoons The Spice Club Seafood Lover Mix
• 1 large shallot, thinly sliced
• 2 cloves garlic, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 4 white fish fillets such as cod or halibut (approximately 150 g per fillet)
• Lemon zest (from about half a lemon)
• Fresh basil (optional for garnish)
• Serve with pasta or potatoes

Step 1: Prepare the tomatoes

• Preheat the oven to 200°C.
• In a bowl, mix the halved cherry tomatoes with the sliced ​​shallot, chopped garlic, olive oil, red wine vinegar, honey and 2 teaspoons of The Spice Club Seafood Lover Mix.
• Place this mixture on a baking tray lined with baking paper and roast for 15-20 minutes, or until the tomatoes begin to wrinkle and soften.

Step 2: Prepare the fish

• While the tomatoes are roasting, pat the whitefish fillets dry and drizzle lightly with olive oil. Sprinkle the fillets on both sides with the remaining 2 teaspoons of The Spice Club Seafood Lover Mix and lemon zest.
• After 15 minutes, add the fillets (skin side down) to the tomatoes and roast them in the oven for 15-20 minutes.

Step 3: Serve

• Remove the roasted fish and tomatoes from the oven and place on a serving platter.
• Garnish with fresh basil and extra lemon zest if desired.
• Serve immediately with, for example, baked potatoes or pasta