Roasted Fish With Spice Butter and Tomatoes
You can use any savory spice blend in this easy dinner — anything from garam masala to za’atar, baharat or Chinese five spice. If you have a very fresh blend with loads of flavor, use just 1 teaspoon. But if your blend has been sitting in the cabinet since, well, you can’t quite remember, feel free to use a bit more. Serve this with rice or crusty bread to catch all the spicy, buttery juices.
- Serves: 4 persons
- 1pint cherry or grape tomatoes (halved or quartered, if they are large)
- Kosher salt
- 6tablespoons unsalted butter, melted
- 3garlic cloves, finely grated or minced
- 1teaspoon finely grated lemon or lime zest
- 1to 2 teaspoons spice blend of choice
- 4(6-ounce) mild white fish fillets (for example, cod, hake or blackfish)
- 2scallions, white and green parts, thinly sliced
- Fresh lemon or lime juice, for serving
- Torn fresh herbs, such as mint, dill, cilantro or parsley, for serving
Step 1Heat oven to 450 degrees. Place tomatoes on a rimmed baking sheet, sprinkle lightly with salt, and roast for 10 minutes as you prepare the fish.
Step 2In a small bowl, stir together butter, garlic, zest, spice blend and a pinch of salt.
Step 3Season fish lightly with salt. Pull pan from the oven, and nestle fillets among the cherry tomatoes. Pour spice butter over fish and tomatoes, tossing the tomatoes to coat them. Sprinkle scallions on top of everything.
Step 4Roast until fish is flaky and cooked through, about 5 to 10 minutes, depending on the thickness of the fillets. Top with a squeeze of citrus juice and fresh herbs, and serve.