INGREDIENTS:
- orange roughy fillets, one per person (or use any type of white fish such as cod, halibut, or tilapia)
- olive oil for rubbing fish (about 1 tsp. per piece)
- 1/2 tsp. powdered Sumac (or use sweet paprika)
- 1/2 tsp. dried thyme
- 1/2 tsp. Tony Chachere's Creole Seasoning (or use any type of Creole seasoning of your choice)
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. salt (I used fine grind sea salt)
- lemon slices for serving (optional, but highly recommended)
INSTRUCTIONS:
- Preheat oven or toaster oven to 400F. If using frozen fish that that you've thawed in the refrigerator, put fish on the counter and let it come to room temperature. (This is very important! Don't cook fish that's still cold or the outside will get dry before the center is done.)
- In a small bowl, combine powdered Sumac, dried thyme, Tony Chachere's seasoning, garlic powder, onion powder, and salt. Stir to combine, or crush in a mortar and pestle if desired.
- When oven is hot and fish has come to room temperature, place fish fillets on a roasting pan that you've sprayed with non-stick seasoning or olive oil. Using about 1 tsp. olive oil and 1/2 tsp. rub mixture per piece of fish, rub each side of the fish with olive oil, sprinkle with rub mixture, and then rub the mixture so it's covering the surface of the fish.
- Roast fish 9-10 minutes, or until fish pieces are firm but not hard to the touch, and fish flakes easily. (If using other types of fish, they may take longer to cook than orange roughy.) Serve hot, with lemon slices to squeeze over fish.
Source: Kalyn's Kitchen
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