Technique
Roasted Turmeric Fish and Grapes Recipe
4 (5- to 7-ounce) white fish fillets (such as cod, haddock or hake), see Tip
Ingredients · Servings 4
- 4 (5- to 7-ounce) white fish fillets (such as cod, haddock or hake), see Tip
- 3 tablespoons olive oil, plus more for the pan
- 3 tablespoons water
- 2 small garlic cloves, crushed through a garlic press or minced
- 2 teaspoons honey
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- ¼ to ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 10 ounces red grapes (about 2 cups), preferably still on the stem
- 3 tablespoons capers, roughly chopped
- 2 tablespoons chopped or slivered toasted almonds (see Tips)
- 1 tablespoon roughly chopped fresh cilantro
Method · 0 h 50 min
- Heat the oven to 400 degrees. Pat the fish fillets dry with paper towels.
- In a large bowl, combine the olive oil, water, garlic, honey, turmeric, ginger, salt and pepper.
- Add the fish to the bowl and gently mix until coated with marinade. (If prepping ahead, you can cover and refrigerate the fish for up to 2 hours before cooking.)
- When ready to roast, add the grapes to the bowl with the fish and gently toss to coat with remaining marinade. (If your bowl isn’t large enough to comfortably mix the fish and grapes together, move the fish fillets to a separate plate first.)
- Arrange the grapes on a lightly oiled sheet pan and roast until they just begin to soften and release their juices, about 8 minutes.
- Remove the sheet pan from the oven and arrange the marinated fish fillets among the grapes. Spoon over any remaining marinade and scatter the capers on top.
- Return pan to the oven and roast until the fish is cooked through and flakes easily with a fork and the grapes are soft and jammy, 12 to 14 minutes, depending on the thickness of the fish. (See Tips.)
- Scatter the almonds and cilantro generously over the sheet pan and serve immediately.
- Step 1. Heat the oven to 400 degrees. Pat the fish fillets dry with paper towels.
- Step 2. In a large bowl, combine the olive oil, water, garlic, honey, turmeric, ginger, salt and pepper.
- Step 3. Add the fish to the bowl and gently mix until coated with marinade. (If prepping ahead, you can cover and refrigerate the fish for up to 2 hours before cooking.)
- Step 4. When ready to roast, add the grapes to the bowl with the fish and gently toss to coat with remaining marinade. (If your bowl isn’t large enough to comfortably mix the fish and grapes together, move the fish fillets to a separate plate first.)
- Step 5. Arrange the grapes on a lightly oiled sheet pan and roast until they just begin to soften and release their juices, about 8 minutes.
- Step 6. Remove the sheet pan from the oven and arrange the marinated fish fillets among the grapes. Spoon over any remaining marinade and scatter the capers on top.
- Step 7. Return pan to the oven and roast until the fish is cooked through and flakes easily with a fork and the grapes are soft and jammy, 12 to 14 minutes, depending on the thickness of the fish. (See Tips.)
- Step 8. Scatter the almonds and cilantro generously over the sheet pan and serve immediately.
- To toast almonds, heat the oven to 350 degrees. Spread the almonds in a single layer on a sheet pan. Roast for 8 to 12 minutes, keeping a close eye on them as they can burn quickly and stirring once halfway through, until the almonds are golden and fragrant. Let cool completely before using.
- The timing here is for fillets that are ¾- to 1-inch thick. If you have very thin fish fillets, reduce the roasting time of the second cooking stage slightly.
