Grilled Fish with Greek Herbs & Roasted Cherry Tomatoes

There’s something unmistakably Greek about the combination of fresh fish, ripe tomatoes, and fragrant herbs. This dish captures that Aegean feeling — light, clean flavors that come together with almost no effort. Cooking the fish in parchment (or foil) keeps it incredibly moist while allowing the tomatoes to release their juices, creating a naturally flavorful sauce infused with oregano, garlic, and good olive oil. It’s the kind of recipe you can prepare on a busy weeknight but also elegant enough to serve to guests with a chilled glass of white wine.

Ingredients (Serves 2–3)

  • 2 white fish fillets (sea bass, sea bream, cod, or haddock)
  • 250 g cherry tomatoes, halved
  • 2–3 tbsp extra virgin olive oil
  • 2 cloves garlic, finely minced (optional but delicious)
  • 1 tbsp fresh oregano or 1 tsp dried Greek oregano
  • 1 tbsp chopped fresh parsley
  • 1 tsp lemon zest
  • Juice of half a lemon
  • Sea salt and freshly ground black pepper
  • Parchment paper or foil

Method

  1. Preheat the oven to 200°C (390°F) or heat a grill to medium-high.
  2. Prepare the parchment packet:
    Cut a large sheet of parchment paper.
    Place the fish fillets in the center and sprinkle generously with salt and pepper.
  3. Add the tomatoes & seasoning:
    Arrange the halved cherry tomatoes all around the fish.
    Drizzle with olive oil and lemon juice.
    Sprinkle garlic, oregano, parsley, and lemon zest over the top.
  4. Seal the packet:
    Fold the parchment over the fish and crimp the edges tightly to seal.
    This traps steam and keeps everything juicy.
  5. Cook:
    Oven: Bake for 18–22 minutes, depending on fillet thickness.
    Grill: Place the packet on the grill for 15–18 minutes with the lid closed.
  6. Serve:
    Carefully open the parchment (watch for steam!).
    Spoon the herbed tomato juices over the fish and serve immediately.

Serving Suggestions

  • Pair with lemon potatoes, horta, or a simple Greek salad.
  • A fresh baguette or crusty bread is perfect for soaking up the juices.
  • Serve with a crisp Assyrtiko, Moschofilero, or Sauvignon Blanc.