Jammy Roasted Seafood en Tomate

This is one of my favorite ways to serve seafood.  The tomatoes cook down and roast up to form a fresh jammy sauce that should be scooped up with crusty bread.

2 Tbsp butter plus 1 Tbsp olive oil

1/2 lb haddock fillet, cut into 1-inch pieces (about 4)

4 jumbo shrimp, shelled and deveined

4 sea scallops

1 pint grape tomatoes, halved lengthwise

1/2 yellow sweet onion, diced

2 cloves garlic, minced

1 tsp fresh thyme leaves

1/4 tsp dried dill weed

1/4 tsp crushed red pepper flakes, or to taste

Preheat oven to 400F.  

Melt butter in the olive oil in a large oven-going skillet. Add onion and cook for about 5 minutes.  Add garlic, thyme and tomatoes and cook another 5 minutes. 

The tomatoes should only just be breaking down.

Add 2 tablespoons water or broth to the tomatoes. Now nestle the seafood among the tomatoes, distributing evenly.  

Bring to a boil and season with dill and red pepper flakes to taste.

Bake for about 15 minutes, just until the scallops and shrimp are heated through.  Garnish with fresh parsley or capers, if desired. Serve with crusty bread to soak up all that jammy tomato sauce.

Serves 2.

Cook’s Note: You can substitute many different varieties of your favorite seafood for this prep. I did not use water, but rather the liquid resulting from defrosting the frozen seafood I used for the prep - it was about 2-3 tablespoons.