Roasted Fish With Spice Butter and Tomatoes
  • Dinner

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. If your blend has been sitting in the cabinet for a while, feel free to use a bit more. Serve with rice or crusty bread to catch all the spicy, buttery juices.

4 servings

~40 min

Ingredients

  • Cherry or Grape Tomatoes, halved or quartered if large1 pint
  • Kosher Saltto taste
  • Unsalted Butter, melted6 tbsp
  • Garlic, finely grated or minced3 cloves
  • Lemon or Lime Zest, finely grated1 tsp
  • Spice Blend of Choice1–2 tsp
  • Mild White Fish Fillets, 6 ounces each, such as cod, hake or blackfish×4
  • Green Onions, white and green parts, thinly sliced×2
  • Fresh Lemon or Lime Juice, for serving optionalto taste
  • Fresh Herbs, such as mint, dill, cilantro or parsley, for serving optionalto taste

Instructions

  1. Roast the Tomatoes

    Heat the oven to 450°F. Place the tomatoes on a rimmed baking sheet, sprinkle lightly with salt and roast for 10 minutes while you prepare the fish.

  2. Prepare the Spice Butter

    In a small bowl, stir together the butter, garlic, zest, spice blend and a pinch of salt.

  3. Nestle the Fish

    Season the fish lightly with salt. Remove the pan from the oven and nestle the fillets among the tomatoes. Pour the spice butter over the fish and tomatoes, tossing the tomatoes to coat them. Sprinkle the scallions over everything.

  4. Finish Roasting

    Roast until the fish is flaky and cooked through, about 5–10 minutes depending on the thickness of the fillets. Finish with a squeeze of citrus juice and fresh herbs, then serve.

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