In a medium bowl, toss together the shishito peppers, cherry tomatoes, and 1 tablespoon of olive oil. Season with salt and pepper. Arrange the vegetables around the fish. Top with any remaining herbs, if desired. Broil fish until fish skin is blistered and lightly charred, about 5 minutes. Using a slotted spatula, flip the fish and tossing the vegetables. Continue broiling fish until browned and lightly charred on the second side and fins pull easily from the body, about 5 minutes longer.
Published at Fri, 07 Sep 2018 13:00:56 +0000