Roasted Turmeric Fish and Grapes
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(91)
Ingredients
4 servings
- 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
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Preparation
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.
Step 9
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