Roasted Fish With Spice Butter and Tomatoes

If you’re looking for a vibrant, no-fuss seafood dinner that delivers bold flavor with minimal effort, Roasted Fish With Spice Butter and Tomatoes deserves a spot on your table. This oven-roasted fish recipe brings together tender white fish fillets, juicy blistered tomatoes, and a deeply flavorful spice butter that melts into every bite. It’s the kind of dish that feels fresh and comforting at the same time—perfect for busy weeknights, relaxed weekends, or when you want something impressive without complicated steps.

The magic lies in the contrast: sweet roasted tomatoes, rich butter infused with garlic, citrus zest, and warm spices, and delicate fish that cooks to flaky perfection in minutes. With one pan and simple ingredients, this recipe sets the tone for confident, stress-free cooking that still tastes special.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & oven-friendly – Everything cooks in one pan, making prep and cleanup effortless.
• Simple ingredients, bold results – Pantry spices and fresh tomatoes transform basic fish into something memorable.
• Perfect for any occasion – Easy enough for weeknights, elegant enough for guests.
• Juicy, flaky fish every time – High-heat roasting locks in moisture and flavor.
• Customizable flavor profile – Use your favorite spice blend and herbs to make it your own.

What truly sets this recipe apart is the spice butter. As it melts over the fish and tomatoes, it creates a glossy, aromatic sauce that feels indulgent without being heavy—proof that simple techniques can deliver restaurant-quality results.

Ingredients Needed

For the Roasted Tomatoes

• 1 pint cherry or grape tomatoes, halved or quartered if large
• Kosher salt, to enhance natural sweetness

For the Spice Butter

• 6 tablespoons unsalted butter, melted
• 3 garlic cloves, finely grated or minced
• 1 teaspoon finely grated lemon or lime zest, for brightness
• 1 to 2 teaspoons spice blend of choice (such as za’atar, ras el hanout, curry powder, or smoked paprika)
• Pinch of kosher salt, to balance the butter

For the Fish & Finishing

• 4 (6-ounce) mild white fish fillets, such as cod, hake, or blackfish
• 2 scallions, thinly sliced (white and green parts)
• Fresh lemon or lime juice, for serving
• Torn fresh herbs, such as mint, dill, cilantro, or parsley

How to Make Roasted Fish With Spice Butter and Tomatoes

Step 1: Roast the Tomatoes First

Preheat your oven to 450°F (230°C). High heat is essential here—it concentrates the tomatoes’ sweetness and creates flavorful juices.
Spread the tomatoes on a rimmed baking sheet and sprinkle lightly with kosher salt. Roast for 10 minutes, just until they begin to soften and blister while you prepare the rest of the ingredients.

Step 2: Mix the Spice Butter

In a small bowl, combine the melted butter, garlic, citrus zest, spice blend, and a pinch of salt. Stir until smooth and fragrant.
Why this matters: Mixing the butter ahead of time ensures even distribution of flavor over both the fish and tomatoes.

Step 3: Add the Fish

Season the fish fillets lightly with salt on both sides. Carefully remove the pan from the oven and nestle the fish among the roasted tomatoes. Pour the spice butter evenly over the fish and tomatoes, gently tossing the tomatoes so they’re coated in the butter. Scatter the sliced scallions over the top for a mild oniony bite.

Step 4: Roast Until Flaky

Return the pan to the oven and roast for 5–10 minutes, depending on the thickness of the fillets.
Visual cue: The fish is done when it turns opaque and flakes easily with a fork. Avoid overcooking to keep it moist.

Step 5: Finish and Serve

Remove from the oven and immediately squeeze fresh lemon or lime juice over everything. Finish with torn fresh herbs just before serving to add freshness and color.

Serving and Storage Tips

Serving Suggestions:

• Serve with steamed rice, couscous, or crusty bread to soak up the buttery tomato juices.
• Pair with a crisp green salad or roasted vegetables for a complete meal.
• For a more elegant presentation, transfer the fish and tomatoes to a serving platter and spoon extra sauce over the top.

Storage & Reheating:

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a low oven (300°F) covered with foil. Avoid microwaving, as it can dry out the fish.

Helpful Notes

• Spice blend ideas: Mediterranean blends, North African spices, or mild curry powder all work beautifully.
• Butter alternative: Use olive oil for a lighter version, though the flavor will be less rich.
• Tomato swap: In cooler months, canned cherry tomatoes (drained) can work in a pinch.
• Extra sauce: Add an extra tablespoon of butter if you like more sauce for serving.

Conclusion

This Roasted Fish With Spice Butter and Tomatoes recipe is a perfect example of how effortless cooking can still feel exciting. With one pan, a handful of ingredients, and less than 30 minutes, you get tender fish, sweet roasted tomatoes, and a rich, aromatic sauce that brings everything together. It’s versatile, approachable, and endlessly customizable—ideal for both beginners and confident home cooks.

If you try this recipe, don’t forget to leave a comment and a star rating below. Sharing your experience helps others discover it too! Feel free to pin it on Pinterest or share it on Facebook.
Did you experiment with a different spice blend or herb? Let us know—we’d love to hear your twist on it.

Frequently Asked Questions (FAQ)

Can I use a different type of fish?

Yes. Any mild white fish such as haddock, pollock, or sea bass works well. Adjust cooking time based on thickness.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Why did my fish turn dry?

Overcooking is the most common cause. Remove the fish as soon as it flakes easily with a fork.

Can I make this dairy-free?

Yes. Substitute butter with olive oil or a dairy-free butter alternative.

How thick should the sauce be?

The sauce should be silky and spoonable, lightly coating the fish and tomatoes rather than pooling heavily.