This is one of my go-to dishes when I have friends over for dinner. It’s the easiest and tastiest way to make fish for a group. Even if you double the recipe, you can cook all the pieces at the same time; there’s no splattering or mess whatsoever and there’s no chance of the fish sticking to the pan. And you can serve straight from the sheet pan, because it looks gorgeous and has that “I just threw this together” vibe. If all of what I just said weren’t small victory enough (yes, I just used “small victory” as an adjective), the roasted tomatoes themselves are a supreme small victory. The high heat blasts the juices out of the tomatoes, forming a quick, concentrated sauce that is not only great for roasting fish, it’s also terrific tossed with pasta or as an accompaniment for scrambled eggs, roast chicken, grilled pork chops . . . the world is your tomato.
Excerpted from Small Victories by Julia Turshen. Published by Chronicle Books. Text ©2016 Julia Turshen. Photograph ©2016 Gentl + Hyers.