Crispy Roasted Red Fish and Tomatoes with a Basil Yogurt Cream



  • ½ cup plain yogurt
  • 1 tsp. Dijon mustard
  • 1-1/2 handfuls of fresh basil, chopped fine
  • 1/8 tsp. salt
  • 3 Tbsp. olive oil, divided
  • 4 red fish fillets
  • 1 cup Panko crumbs
  • 8 cherry tomatoes
  • Black pepper


  1. Preheat broiler. In a small bowl combine yogurt, mustard, basil and salt.
  2. Oil the bottom of a baking dish with 1 Tbsp. olive oil. Lay fish skin side down. Divide the yogurt mixture between the 4 fillets and coat. Sprinkle the Panko evenly over the fillets.
  3. Place tomatoes around the fish. Drizzle the remaining olive oil over the fish and tomatoes. Season with black pepper.
  4. Broil the fish on the bottom rack of the oven until Panko is lightly browned and fish is flaky.


I served this with saffron rice which you can make easily with rice, chicken stock instead of water and a pinch of saffron.



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