Mediterranean Pan-Seared Fish with Roasted Cherry Tomatoes & Herbs

A bright, juicy, and flavor-packed dish that tastes like a whole vacation on a plate.

Ingredients

For 2 servings:

• 2 whole fillets (sea bass, trout, or snapper work beautifully)

• 2 tbsp olive oil

• 1 tbsp butter

• 1 lemon (½ for juice, ½ for searing slices)

• 2 cups cherry tomatoes (mixed colors if you want that extra aesthetic)

• 3–4 garlic cloves, smashed

• Fresh herbs: thyme + rosemary

• ½ tsp paprika

• ½ tsp black pepper

• ½ tsp salt

• A pinch of chili flakes (optional but fire)

• Pink peppercorns (optional but makes it look gorgeous)

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Instructions

1. Prep the vibes

Pat the fish dry (this is what gives that crispy skin).
Season both sides with salt, pepper, and paprika.
Squeeze a bit of lemon juice on top. Let it rest for 5 minutes.

2. Build the flavor base

Heat olive oil + butter in a pan over medium-high heat.
Add garlic, rosemary, and thyme. Let them sizzle for 30 seconds for max aroma.

3. Sear the fish

Place the fillets skin-side down first.
Let them cook untouched for 3–4 minutes until the edges turn golden and the skin crisps up.
Flip and cook another 2 minutes.

4. Add the juicy stuff

Add cherry tomatoes around the fish.
Toss in lemon slices and a sprinkle of pink peppercorns.
Let everything roast together for 3–4 minutes.
The tomatoes will blister and release sweet, tangy juice that coats the fish naturally.

5. Finish like a pro

Spoon the pan juices over the fish.
Turn off the heat, let it rest 1 minute for flavors to settle.
Serve hot with crusty bread, pasta, or rice—anything works because the sauce hits hard.

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Why this dish slaps

• Crispy skin + buttery flesh = elite combo.

• Cherry tomatoes turn into mini flavor bombs.

• Herbs + lemon bring that Mediterranean sunshine vibe.

• Easy, fast, but looks like restaurant-level plating.