Roasted Fish With Spice Butter and Tomatoes

Isabella

Roasted Fish With Spice Butter and Tomatoes

This vibrant roasted fish dish pairs tender white fish fillets with sweet blistered tomatoes and a rich, aromatic spice butter. Made on one pan with minimal prep, it delivers bold flavor and elegant comfort perfect for weeknights or relaxed entertaining.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: American

Ingredients Method Notes

Ingredients

Roasted Tomatoes

1 pint cherry or grape tomatoes halved or quartered if large
kosher salt to taste

Spice Butter

6 tablespoons unsalted butter melted
3 cloves garlic finely grated or minced
1 teaspoon lemon or lime zest finely grated
1-2 teaspoons spice blend such as za’atar, ras el hanout, curry powder, or smoked paprika
1 pinch kosher salt

Fish and Finishing

4 fillets white fish fillets about 6 ounces each (cod, hake, or blackfish)
2 stalks scallions thinly sliced
fresh lemon or lime juice for serving
fresh herbs mint, dill, cilantro, or parsley, torn

Method

Preheat the oven to 230°C (450°F). Spread the tomatoes on a rimmed baking sheet, season lightly with salt, and roast for 10 minutes until just beginning to blister.
In a small bowl, mix the melted butter, garlic, citrus zest, spice blend, and a pinch of salt until smooth and fragrant.
Season the fish lightly with salt. Remove the pan from the oven and nestle the fish among the tomatoes.
Pour the spice butter evenly over the fish and tomatoes, gently tossing the tomatoes to coat. Scatter the scallions on top.
Return the pan to the oven and roast for 5–10 minutes, until the fish is opaque and flakes easily with a fork.
Finish with fresh citrus juice and torn herbs. Serve immediately.

Notes

Any mild white fish works well. For a dairy-free option, substitute olive oil for the butter. Serve with rice, couscous, or crusty bread to soak up the flavorful tomato juices.