Best 3 Roasted Fish With Spice Butter And Tomatoes Recipes

**Roasted Fish with Spice Butter and Tomatoes: A Culinary Symphony of Flavors**

Indulge in a tantalizing culinary journey with our roasted fish extravaganza, where succulent fish fillets are enveloped in a symphony of flavors. This dish showcases a vibrant blend of spices, aromatic herbs, and juicy tomatoes, all harmoniously orchestrated to create an unforgettable dining experience.

**Recipe 1: Roasted Salmon with Herb Butter and Cherry Tomatoes**

Embark on a culinary adventure with our Roasted Salmon with Herb Butter and Cherry Tomatoes. Fresh salmon fillets are artfully roasted, achieving a tender and flaky texture, while a luscious herb butter, infused with the vibrant flavors of parsley, thyme, and lemon, elevates the fish to new heights. The dish is adorned with a medley of sweet cherry tomatoes, bursting with sun-kissed sweetness, completing this tantalizing masterpiece.

**Recipe 2: Roasted Cod with Spicy Butter and Roasted Tomatoes**

For those who crave a touch of heat, our Roasted Cod with Spicy Butter and Roasted Tomatoes is a fiery delight. Firm cod fillets are roasted to perfection, complemented by a spicy butter that ignites the taste buds with its piquant blend of chili flakes, paprika, and garlic. Roasted tomatoes, caramelized in their own juices, add a smoky sweetness, creating a harmonious balance of flavors.

**Recipe 3: Roasted Tilapia with Lemon Butter and Medley of Tomatoes**

Experience the refreshing zest of our Roasted Tilapia with Lemon Butter and Medley of Tomatoes. Delicate tilapia fillets are roasted until flaky, basted in a luscious lemon butter sauce that awakens the senses with its bright citrusy notes. A colorful array of tomatoes, including juicy grape tomatoes, flavorful Roma tomatoes, and sweet sun-dried tomatoes, adds a vibrant touch and a symphony of textures.

**Recipe 4: Roasted Trout with Garlic Butter and Grilled Tomatoes**

For a rustic and earthy delight, our Roasted Trout with Garlic Butter and Grilled Tomatoes is a must-try. Fresh trout fillets, known for their delicate flavor, are expertly roasted, resulting in a tender and succulent texture. A fragrant garlic butter, infused with the savory aroma of roasted garlic, enhances the trout's natural flavors. Grilled tomatoes, bearing beautiful grill marks and smoky undertones, add a delightful smoky dimension to the dish.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED FISH WITH LIGHT HERB SAUCE

Roasted Fish with Light Herb Sauce image

An easy sauce with the flavors of Provence makes fish fillets into a meal worthy of company. I like to add steamed rice and sautéed spinach to complete the plate. The recipe works with many types of fish such as cod, flounder, sole, trout, tilapia or catfish. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 haddock fillets (6 ounces each)
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 shallot, thinly sliced
1/2 teaspoon herbes de Provence or dried rosemary, crushed
1 tablespoon butter
1/4 cup marinade for chicken
2 tablespoons half-and-half cream

Steps:

Place the fillets in a greased 15x10x1-in. baking pan. Brush with oil; sprinkle with salt and pepper. Bake at 450° for 14-18 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan over medium heat, cook and stir shallot and herbes de Provence in butter until shallot is tender. Stir in marinade for chicken; cook and stir for 1 minute. Add cream; cook and stir 1 minute longer. Spoon over fish.

Nutrition Facts : Calories 222 calories, Fat 7g fat (3g saturated fat), Cholesterol 109mg cholesterol, Sodium 726mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

ROASTED FISH

Roasted Fish image

Provided by Tyler Florence

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

Extra-virgin olive oil
2 smallish Italian eggplants
Kosher salt and freshly ground black pepper
1 large zucchini, cut crosswise into 1-inch sections
3 anchovy fillets
1 onion, finely sliced
3 garlic cloves, finely chopped
1 bulb fennel, thinly shaved vertically, use a mandolin if you have one
2 pints cherry tomatoes
1 tablespoon tomato paste
Pinch red pepper flakes
Crunchy herbed bread crumbs, recipe follows
1 whole side of salmon (about 4 pounds), boned tail piece, skin on
1 bunch fresh basil
2 sticks unsalted butter, room temperature
1/2 loaf old country-style bread, crust removed
1 clove garlic, minced
1/2 bunch basil
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat oven to 500 degrees F.
Begin by preparing the vegetable base for the fish. Heat 1/3 cup of olive oil in a large saucepan over medium heat. Add the eggplant, season with salt and pepper and cook for 10 minutes until just tender. Set aside on a platter. Add the zucchini to the pan and cook in the same way until just tender and remove to the platter with the eggplant. Add to the pan, smashed anchovies, onion, garlic and fennel. Cook for 5 to 7 minutes until caramelized then add tomatoes and tomato paste and cook for a further 5 minutes until wilted. Season with salt and pepper and add the red pepper flakes. Combine all the vegetables together in a large roasting pan.
Now prepare the fish. Get your fishmonger to prepare the tail piece of your fish so it is cleaned and boned, and ready to go when you get home. Begin by vertically scoring the fish in 4 places, skin side up so the cuts pierce the skin and reveal the flesh. Prepare the basil compound butter by chopping half of the basil and mixing it with the room temperature butter until well combined. Season with salt and pepper.
Season the piece of fish with salt and pepper and smear the top of the fish with basil butter then take the whole fish and transfer to the roasting tray and place on top of the bed of vegetables.
Sprinkle the buttered fish with the bread crumb mixture.
Place in hot oven and roast for 12 to 15 minutes for medium rare, then finish under the broiler for 2 minutes to crisp the skin. Do not over cook, otherwise the fish will be dry.
To serve, portion the fish along the score marks, serve with a scoop of the vegetables.
Put bread, herbs, garlic and 1/3 cup of olive oil in a food processor and pulse until you have the texture of coarse bread crumbs. They should be a vibrant green from the olive oil and the herbs. Season well with salt and pepper and toast over medium heat in a large saute pan until crispy.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

One-Pan Roasted Fish With Cherry Tomatoes image

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

Provided by Lidey Heuck

Categories dinner, lunch, weekday, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pint cherry tomatoes, halved
1/2 cup thinly sliced shallots (about 1 large)
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons olive oil, plus more for brushing
1 tablespoon sherry or red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
Chopped fresh basil, for serving
Chopped fresh mint, for serving

Steps:

Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

Tips:

Choose the Right Fish: Select a firm-fleshed fish suitable for roasting, such as salmon, halibut, or cod.
Fresh Herbs and Spices: Use a variety of fresh herbs and spices to enhance the flavor of the fish. Common choices include thyme, rosemary, oregano, paprika, and garlic.
Make a Flavorful Spice Butter: Combine softened butter with herbs, spices, and lemon zest to create a flavorful spread for the fish.
Roast at High Temperature: Roast the fish at a high temperature (400°F or 200°C) to achieve a crispy exterior and tender interior.
Use Ripe, Juicy Tomatoes: Select ripe, juicy tomatoes for the sauce to ensure a rich, flavorful result.
Add Vegetables for a Complete Meal: Roast vegetables such as zucchini, bell peppers, or asparagus alongside the fish for a complete and delicious meal.

Conclusion:

Roasted fish with spice butter and tomatoes is an easy yet elegant dish that showcases the natural flavors of fresh fish. By following these tips, you can create a perfectly roasted fish with a crispy exterior, tender interior, and a flavorful sauce. This dish is perfect for a weeknight dinner or a special occasion and is sure to impress your family and friends. Experiment with different types of fish, herbs, spices, and vegetables to create your own unique variations of this delicious recipe.