This is fancy enough for entertaining but fast enough for a midweek dinner. Individual fillets work well too and they’ll take about 5 minutes less roasting time. Just roast the peach mixture a little bit earlier so everything is ready at once.
1 ¼ to 1½ lb (675 to 750 g) piece wild salmon, halibut or black cod, at least 1 inch (2.5 cm) thick, or 4 fillets
Finely grated peel of 1 lemon
1/2 tsp (2 mL) each paprika (preferably smoked), dried thyme leaves and granulated sugar
¼ tsp (1 mL) each salt and black pepper
1 can (14 oz/398 mL) California Cling peach halves, in fruit juice or light syrup
1 cup (250 mL) cherry tomatoes, preferably multi-coloured
2 green onions, cut into 1-inch (2.5 cm) pieces
1 garlic clove, minced
2 tsp (10 mL) olive oil
Pinch of salt
3 tbsp (45 mL) coarsely chopped fresh basil or mint
Preheat oven to 400F (200C). Line a baking sheet with foil for easier clean up. Place fish at one end of baking sheet. Stir lemon peel with seasoning and sugar. Sprinkle over fish and rub in. Roast fish 10 minutes.
Drain peaches well and cut into quarters. Place in a bowl along with tomatoes, green onions and garlic. Add oil and salt. Stir.
After 10 minutes of roasting fish, place peach mixture at other end of pan. Continue to roast 8 to 10 more minutes until fish flakes. Toss peach mixture with basil. Cut fish into serving-size pieces. Serve peach sauce spooned over top.
Serves 4 to 6.