Weakfish Roasted With Tomato And Cilantro Recipes

ROASTED FISH WITH SPICE BUTTER AND TOMATOES

Roasted Fish With Spice Butter and Tomatoes image

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.

Provided by Melissa Clark

Categories weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pint cherry or grape tomatoes (halved or quartered, if they are large)
Kosher salt
6 tablespoons unsalted butter, melted
3 garlic cloves, finely grated or minced
1 teaspoon finely grated lemon or lime zest
1 to 2 teaspoons spice blend of choice
4 (6-ounce) mild white fish fillets (for example, cod, hake or blackfish)
2 scallions, 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

Steps:

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

WEAKFISH ROASTED WITH TOMATO AND CILANTRO RECIPE

Weakfish Roasted With Tomato And Cilantro Recipe image

Provided by á-170456

Number Of Ingredients 10

Ingredients

1 whole weakfish - (3 to 4 lbs) scaled and gutted, with the head on or off
Salt to taste
Freshly-ground black pepper to taste
Olive oil as needed
1 cup minced green and white parts of scallions
1 teaspoon minced garlic
1 cup minced fresh cilantro (coriander)
3 cups diced seeded tomatoes
(canned are fine; drain them first)
1/2 cup dry white wine

Steps:

Preheat over to 450 degrees. Cut three or four vertical gashes on each side of the fish, then sprinkle it with salt and pepper. Brush a baking pan with olive oil and lay the fish on it. Mix together all but 1 tablespoon of scallions, the garlic, 3/4 cup of the cilantro and the tomatoes and season with salt and pepper. Stuff the fish with half of this mixture and spread the rest over the top. Pour the wine around the fish. Roast for 20 to 30 minutes, basting occasionally with the pan juices. The fish is done when it begins to flake and is opaque clear to the bone. (Bear in mind that weakfish is slightly pink, so don't expect it to become stark white. Remember, too, that it flakes and overcooks easily.) Spoon the remaining pan juices over the fish and garnish with reserved scallions and cilantro. This recipe yields 4 servings. Substitutions: Whole bluefish, grouper, mackerel, striped bass, sea bass or red snapper

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