Olive Oil & Vinegar Tasting Room

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Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located in the First Niagra Bank Courtyard

Shipping available

Baked Fish with Tomatoes and Potatoes 

Ingredients
1 ¼ lbs of new potatoes, cut into ½ inch pieces
2 tbsp of The Shoreline Vine Extra Virgin Olive Oil
3 tsp of chopped fresh thyme
kosher salt
freshly ground pepper
cooking spray
2 cups of cherry tomatoes
¼ cup pitted kalamata olives
2 tbsp of capers, drained
3 cloves of garlic, minced
¼ cup The Shoreline Vine A Premium White Balsamic Vinegar
4 6 oz halibut or cod filets

Preheat the oven to 400 degrees. Toss the potatoes with 1 tbsp of olive oil, 1 tsp of thyme, ¼ tsp of salt and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray. Add the potatoes and spread in an even layer. Roast until brown and crisp, tossing halfway through, (approx. 35 minutes). 

Meanwhile toss the tomatoes, olives, capers, and garlic with one tsp of olive oil, 2 tbsp of vinegar, and 1 tsp thyme in a bowl. Coat another baking sheet with cooking spray and add the tomato mixture spread in an even layer. Roast until softened (approx. 15 minutes). 

Mix the remaining 2 tsp of olive oil, 1 tsp thyme, 2 tbsp of vinegar and a ¼ tbsp of salt and pepper to taste in a bowl; brush on the fish. Place the fish on top of the tomato mixture and return to the oven until cooked through, about 10 minutes. Divide among plates and serve with potatoes.

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