cherry tomatoes, left whole if small, halved if large
extra-virgin olive oil, plus 2 tablespoons
flounder or other flat fish fillets
black olives (pitted if you’d like, OK if not)
small handful of chopped fresh Italian parsley, chives and/or basilPreparation 1. Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper. 2. Put the shallot, garlic and tomatoes on the prepared baking sheet. Drizzle with the 1/4 cup (60 ml) olive oil and sprinkle with 1 teaspoon salt. Use your hands to mix everything together. 3. Roast the mixture until the tomatoes start to give off some of their juice and the juice is bubbling, about 20 minutes. If you are making this with not-great tomatoes (i.e., it’s February in New England or something), feel free to roast the tomatoes for another 10 to 15 minutes to concentrate the flavors and compensate for the out-of-season produce. 4. Take the baking sheet out of the oven and give the tomato mixture a stir. Lay the flounder fillets on top of the mixture in a single layer (it’s okay if they overlap a little bit). Drizzle the fish with the remaining 2 tablespoons olive oil and sprinkle evenly with 1 teaspoon salt. Scatter the olives on top of the fish and put the baking sheet back in the oven. Roast until the fish is opaque and flakes easily when poked with a fork or a paring knife, 10 to 15 minutes longer. 5. Scatter the herbs on top of the fish. Serve immediately. It’s OK if the fish falls apart when you serve it, that’s part of its rustic beauty. If you’re serving the olives unpitted, be sure to let your guests know.
Sheetpan suppers areideal for just aboutanything – beef, chicken, fish, pork, turkey or even just vegetables – and it reallyall is amatter of timingeverything right andchoppingeverything to a uniform size so all the ingredients cook at the samerateandare done at the same time
Thankfully my son hada very easyadjustment to middle school, we were very lucky. SheetPan S’mores Tart – S’mores aren’t just for around the campfire, check out this tart with a light marshmallowmeringue type topping
Combine flour, saltandyeastina bowl. Stir so that the saltandyeast is evenly distributed before adding the warmwater Stir with at wooden spoon or your hands until a consistent dough is formed Wrapplastic foil around the bowl and cover the bowl with aclean kitchen towel