A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.
2 tbsp. extra-virgin olive oil
4 (4-oz.) skin-on fish filets, such as bass or snapper
Kosher salt and freshly ground black pepper, to taste
1 medium yellow onion, thinly sliced lengthwise
1½ lb. cherry tomatoes
2 tbsp. finely chopped parsley
Heat oil in a 12" nonstick skillet over medium-high heat. Season fish with salt and pepper and add to skillet, skin side down. Cook until skin is browned and crisp, about 4 minutes. Remove from skillet; set aside. Add onions to pan; season with salt and pepper. Cook, stirring, until soft, about 4 minutes. Add tomatoes, cover with lid, and cook until soft and releasing their juices, about 8 minutes. Add fish, skin side up, and cook until done, 3 to 4 minutes. Sprinkle with parsley before serving.