Roasted Turmeric Fish and Grapes

By Nargisse Benkabbou · cooking.nytimes.com

35 min4 servings

White fish fillets and red grapes roasted together in a turmeric-honey marinade, finished with capers, almonds and cilantro.

prepPreheat oven to 400°F / 200°C
prepPat fish fillets dry with paper towels
45 ml olive oil, plus more for the pan	Whisk oil, water, garlic, honey, turmeric, ginger, salt & pepper	Add fish, coat with marinade	Add grapes, toss to coat with marinade	Transfer to oiled sheet pan, roast 400°F/200°C, 8 min	Spoon over marinade, scatter capers among fish & grapes	Roast 400°F / 200°C, 12–14 min until fish flakes	Scatter almonds & cilantro, serve
45 ml water
2 small garlic cloves, crushed 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
4 (5- to 7-ounce / 140–200 g) white fish fillets (cod, haddock or hake)
280 g red grapes (about 2 cups), preferably on the stem
3 tablespoons capers, roughly chopped
15 g chopped or slivered toasted almonds
1 tablespoon roughly chopped fresh cilantro

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