Cooking Tip of the Week Roasted Fish with Tomatoes

Heat your oven to 200°C. In a glass pan combine ½ liter sliced tomatoes and ½ cup sliced shallots. Mix 2 tbsp olive oil, 1 tbsp semi-sweet red wine, and 1 tsp sugar syrup; drizzle over. Roast tomatoes, then push to side of pan. Place in center an olive-oiled cod or halibut fillet, roast until flaky, sprinkle with lemon juice. Serve with the caramelized tomatoes. Simple, flavorful, and perfect for Pesach!

Alizah Hochstead
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