Oven-roasted seafood with cherry tomatoes

What a glorious way to eat kaimoana! By doing as little to it as possible, the amazing quality of our New Zealand seafood is on full display.
Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch, Main
Servings 4
Dairy Free, Diabetic, Gluten Free, Kid Friendly


  • ¼ cup olive oil plus extra for serving
  • 2 cloves garlic finely sliced
  • 2-3 white fish fillets cut into large bite-sized pieces
  • 250 g salmon fillet skinned, pin bones removed, cut into large bite-sized pieces
  • 250 g fresh prawns shelled medium-sized
  • 8 fresh mussels in the shell
  • 1 punnet ripe cherry tomatoes halved
  • 10 basil leaves roughly torn, plus extra to garnish
  • ½ tablespoon fresh thyme leaves
  • 1 red chilli finely sliced
  • sea salt
  • freshly cooked spaghetti with pesto to serve gluten-free if required
  • parmesan to serve optional – omit for dairy-free


  • Preheat oven to 180°C.
  • Drizzle half the oil over base of a large, shallow oven tray and scatter garlic over it. Arrange fish, salmon, prawns and mussels in a single layer on tray. Dot tomato halves all over and sprinkle with basil, thyme, chilli and sea salt and cracked pepper to taste. Drizzle with remaining oil.
  • Bake for 8-10 minutes or until the fish is cooked and mussels have sprung open.
  • Toss gently on the tray and serve over hot spaghetti-and-pesto with an extra swirl of oil, some fresh basil and a grating of parmesan if desired.


In this recipe, the quality of the ingredients really matters. I love to head down the fish market when making this recipe and ask the staff what they would recommend – it’s the best way to get the freshest, best seafood! Good quality olive oil also makes a difference in this recipe, as well as lots of herbs.
Serve on a bed of fresh pasta tossed with some pesto, (or this lemon and parsley fettuccine) or with a fresh green salad for a light and healthy meal. Don’t forget to douse your plate with the juices on the bottom of the tray – they’re delicious.