Fish Fillet with Herbs & Tomatoe & Onion Pasta

Please disregard the photo - it didn't seem to want to plate well.  It definitely was tastier than the photo!   I found these Martha Stewart recipes that I had cut out awhile ago and never made.  So, I decided to make them for dinner.  The pasta recipe is a separate recipe, but I felt like we needed more substance with dinner. 

Fish Fillets with Herbs & Zucchini

Recipe:
- 6 scallions, chopped
- 1 cup packed fresh cilantro
- 1/2 cup packed fresh mint
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped peeled fresh ginger
- 3/4 teaspoon ground coriander (optional)
- Coarse salt and freshly ground pepper
- 1 zucchini, cut into 3/4-inch-thick spears
- 4 skinless fillets firm white fish (5 ounces each),  such as hake or black cod

1. Preheat oven to 425 degrees. Pulse scallions, cilantro, mint, oil, ginger, coriander, and 1/2 teaspoon salt in a food processor until a coarse paste forms. Season with pepper.
2. Toss zucchini with 3 tablespoons herb paste in a bowl. Spread onto a rimmed baking sheet. Roast for 5 minutes.
3. Rub remaining herb paste onto both sides of fish fillets. Push zucchini to edges of baking sheet, and arrange fish in center, leaving about 1/2 inch between each fillet. Roast until fish is opaque and semi-firm to the touch, about 15 minutes.  

 
Pasta with Tomatoes & Red Onions:

- 1 pint cherry tomatoes, halved
- 1/2 medium red onion, sliced 1/2 inch thick
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- Coarse salt
- 1/2 teaspoon crushed red-pepper flakes
- 8 ounces dried pasta
- 1 garlic clove, minced
- 1 tablespoon chopped fresh oregano
- 1/4 cup part-skim ricotta cheese

1. Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5 to 7 minutes.
2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 cup cooking water.
3. Toss warm pasta with garlic, remaining 2 teaspoons oil, and 3/4 teaspoon salt. Stir in tomato mixture and the oregano. Add 1/4 cup reserved cooking water to moisten; stir in remaining water as needed. Divide pasta among 4 bowls, and stir 1 tablespoon ricotta into each.

Verdict:

It was good, not my favorite so far.  The herb paste for the fish was really delicious.  I think I would make that again.  But perhaps if we were grilling outside?  The pasta was really good.  The roasted tomatoes & onions were super delicious.  It was an easy pasta that was light.