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Broiled Fish with Summer Grape Tomato Sauce

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A bowl with broiled fish fillets topped with grape tomato sauce

Broiled fish topped with a quick garden tomato sauce using summer grape tomatoes, fresh basil and garlic. I served this over orzo for a complete meal.

This simple sauce is also great over pasta or chicken.

Grape tomatoes, garlic cooking in olive oil, basil leaves, cooked grape tomatoes with garlic

Broiled Fish with Summer Grape Tomato Sauce

4.80 from 5 votes
Course: Dinner
Cuisine: Italian
Yield: 4 servings
Serving Size: 1 /4


  • 1 tbsp olive oil
  • 6 cloves garlic, smashed
  • 1 lb grape tomatoes, cut in half
  • salt and fresh pepper
  • 1/4 cup fresh chopped basil
  • olive oil spray
  • 4 pieces 7 oz each flounder (or tilapia or sole)


  • In a large skillet heat oil on high heat.
  • Add garlic and cook until golden.
  • Add tomatoes, salt and fresh pepper and reduce heat to low.
  • Simmer for about 15 minutes, add fresh basil and cook another 5 minutes.
  • Meanwhile, while sauce is simmering, season fish with salt and pepper and lightly spray with oil.
  • Broil or grill fish on medium heat until cooked through.
  • When fish is cooked top with tomato sauce.

Last Step:

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Serving: 1 /4, Calories: 252.9 kcal, Carbohydrates: 9.6 g, Protein: 38 g, Fat: 5.8 g, Sodium: 164.5 mg, Fiber: 0.2 g


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41 comments on “Broiled Fish with Summer Grape Tomato Sauce”

  1. Very good and easy. I used a mix of grape tomatoes and ground cherries and served it over branzino fillets. A great way to use some of the produce from my garden

  2. Simply delicious!  What make this dish special is using really good tomatoes. I actually left the garlic cloves out because it wreaks havoc on my reflux.  I put a little high quality garlic powder in and I didn’t miss it.  I also dusted it with freshly grated parmesan.

  3. Avatar photo
    Lisa Childers

    Absolutely delectable sauce! I put it over baked cod and WOW.  Light and garlicky and fresh. Love the tomatoes. 

  4. Simple and delicious. We added some crushed red peppers to kick it up a bit and served it with broccoli orzo. What a great dinner!

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