This White Fish with Roasted Eggplant and Garlicky Burst Tomatoes is the perfect, healthy weeknight dinner. White fish sits on a bed of roasted eggplant then is topped with a simple burst tomato garlic sauce and fresh basil. This dish tastes just as vibrant as it looks!
This post may contain affiliate links. Please read my Privacy Policy.
This has become one of my new favorite weeknight dinners. It requires only a few fresh ingredients, is easy and quick to prepare, and the colors are just as amazing as the flavor. With less than 500 calories per serving, I love how wholesome and healthy this dish is. I typically serve with a side of quinoa or couscous for a well rounded meal.
I sometimes underestimate the level of flavor in eggplant. While this dish may seem simple, the roasted eggplant carries so much flavor and really transforms the dish.
Ingredients for White Fish with Roasted Eggplant and Garlicky Burst Tomatoes
This dish requires just 6 simple ingredients plus salt and pepper! You can additionally serve this with a side dish like quinoa or rice if desired.
- white fish – like cod, halibut, sole or haddock.
- eggplant
- garlic
- cherry tomatoes – any type of tomatoes will work great in this recipe. You can use Campari tomatoes, heirloom tomatoes or even plum Roma tomatoes.
- extra virgin olive oil
- fresh basil
- salt and pepper
Here’s what else you’ll need:
- potato peeler
- cutting board and knife
- small baking sheet
- 9-inch x 13-inch baking pan
- medium skillet
- stirring spoon
How to Make White Fish with Roasted Eggplant and Garlicky Burst Tomatoes
Making this weeknight fish dinner is super simple. Broil the eggplant first then, while it’s broiling, prepare the burst tomato garlic sauce. Layer the eggplant, fish and burst tomato garlic sauce then broil until the fish is cooked. Once finished, garnish with fresh basil for a pop of freshness in every bite! It’s that simple.
More Seafood Recipes
- Skillet Quinoa with Buttery Kimchi Shrimp
- Sheet Pan Salmon Tacos with Mango Corn Salsa
- Thai Sweet Potato Curry Soup with Salmon
Please let me know how your White Fish with Roasted Eggplant and Garlicky Burst Tomatoes turns out in the comments below! I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Print
White Fish with Roasted Eggplant and Garlicky Burst Tomatoes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This White Fish with Roasted Eggplant and Garlicky Burst Tomatoes is the perfect, healthy weeknight dinner. White fish sits on a bed of roasted eggplant then is topped with a simple burst tomato garlic sauce and fresh basil. This dish tastes just as vibrant as it looks!
Ingredients
- 1 eggplant, peeled then sliced into 1/2” thick rounds
- 1/2 cup extra virgin olive oil, divided
- salt + black pepper to taste
- 5 garlic cloves, sliced thin
- 1 pint cherry tomatoes
- 1 1/2 lbs white fish like cod, halibut, sole or haddock (4 filets), skin removed
- 1 cup fresh basil (large handful), sliced thin
Instructions
- Roast the eggplant: Preheat your oven broiler to its highest heat setting. In a large mixing bowl, add the eggplant slices then toss with 1/4 cup olive oil, 1 tsp salt and 1/4 tsp black pepper. Place the eggplant slices on a baking sheet lined with parchment, making sure not to overlap them. Place in the oven directly below the broiler and let broil for 5 minutes. Flip each eggplant then broil another 5 minutes. Remove and set aside once the eggplant has browned nicely. Keep the broiler on to cook the fish.
- Cook the garlic and tomatoes: In a medium skillet, heat 1/4 cup olive oil over medium heat. Add the garlic and cook for a few minutes as it releases its aroma. Add the tomatoes and cook until the tomatoes begin to burst and char, about 7 minutes. Set aside.
- Roast the fish: Place the cooked eggplant slices on the bottom of a greased 9×13 baking dish (it’s okay if they overlap). Place the fish filets on top of the eggplant then season each filet with salt and black pepper. Pour the tomato garlic mixture over everything, then place the baking dish in the oven directly under the broiler. Cook for 8-10 minutes until the fish is fully cooked and flaky. Serve with a garnish of fresh basil. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Mains
- Method: Stovetop + oven
Nutrition
- Calories: 464
- Sugar: 9g
- Sodium: 106mg
- Fat: 29g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 73mg
Did you make this recipe? Tag @bitchininthekitchen__ on Instagram + #bitchinfoodthatslaps
I have made this two times now.
The first time I followed the recipe exactly as is. It was very good.
The second time I improvised.
Everything was the same, except for when it came time to place the ingredients into the casserole dish.
first, I placed a layer of marinara sauce on the bottom of the dish.
Then came the eggplant, followed by another layer of marinara sauce.
Then, the fish, followed by (Guess!) . . . that’s right! More marinara sauce!
Then, the lightly fried garlic (lots!), cherry tomatoes, and I also added onions.
This was topped off by a layer of cheese.
Was it good? . . . no.
It was GREAT! So much so that if someone told me that I would have to kill to have it made for me again,
I would give it serious thought!
Hope you don’t mind my improvisations.
I love the improvisation!! It sounds absolutely delicious! Thank you so much for sharing, I’m glad you enjoyed the recipe 🙂
This was an explosion of taste….ah can´t wait to make it again.
I’m so so glad you enjoyed it! This is a weeknight staple for me!
This recipe is just wonderful! Such a beautiful combination of flavours, so gentle and balanced, delicate spices, light and fluffy textures, I’m in love!
I’m so happy to hear that you liked it!!
Very good. Loved it!
Do you think you could do steps 1 & 2 the day before the meal would be eaten (and start with step 3 when you are ready)? Thanks!
Absolutely! I’d recommend storing the eggplant and tomato/garlic mixture in separate airtight containers in the fridge overnight. When you’re ready to cook the fish the next day, let the eggplant and tomato/garlic mixture come to room temperature and you’re good to go!