Roasted Turmeric Fish and Grapes
, 4 servings
White fish fillets in a turmeric-ginger marinade, roasted on a sheet pan with jammy grapes, capers and toasted almonds.
| prepPreheat oven to 400°F / 205°C | |||||||
| prepLightly oil a sheet pan | |||||||
| 45 ml olive oil, plus more for the pan | Whisk marinade | Coat fish with marinade | Toss in grapes | Roast grapes 400°F / 205°C, 8 min | Add fish & capers, spoon over marinade | Roast 400°F / 205°C, 12-14 min | 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 | |||||||
| 1/4 to 1/2 teaspoon fine sea salt | |||||||
| 1/4 teaspoon ground black pepper | |||||||
| 4 white fish fillets (5-7 oz / 140-200 g each), patted dry | |||||||
| 285 g red grapes (about 2 cups), on the stem if possible | |||||||
| 3 tablespoons capers, roughly chopped | |||||||
| 2 tablespoons chopped or slivered toasted almonds | |||||||
| 1 tablespoon roughly chopped fresh cilantro | |||||||
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