Sometimes I go back and forth on white fish, but when it’s perfectly flaky like this, I’m all in. Better yet, it takes only 10 minutes to cook and this marinade is just as quick to make. Serving with white rice to absorb any extra marinade is a must in my book. Next time I’ll have to add in some book choy as well!
This recipe is inspired and adapted from @everyonestablecookbook by @gg30000 (any top chef fans out there??). I’ve simplified down a bit, but highly recommend his book if you’re looking for some inspiration for more global flavors and ingredients.
What to serve this with: White rice and some grilled or sautéed zucchini or green beans were my go tos. White rice soaks up any of the extra marinade and zucchini keeps it fresh and light.
A quick note on this being “Whole 30”- I don’t follow Whole 30 at all and this recipe should appeal to anyone, despite their diet. However, it’s just the easiest way to quickly get across the ingredients here for those who are interested.
Ginger Turmeric Roasted Fish
- 1 pound white fish like turbot or cod
- 3/4 teaspoon diamond kosher salt
- 2 ’’ piece turmeric grated
- 1 ’’ piece ginger grated (or 1 tsp)
- 1 large piece of garlic grated
- 1 shallot diced
- 1 tablespoon olive oil
- 1 teaspoon fish sauce
- Generously season fish with salt.
- Preheat broiler.
- In a small bowl, grate ginger, garlic, and turmeric with a microplane. Add in shallot, olive oil and fish sauce. Stir to combine into a paste. Rub paste onto both sides of the fish and let sit while you prep other ingredients for dinner (see above for ideas), ideally 30 minutes or so.
- Broil 7-13 minutes, depending on the thickness of the fish. Having tried both a thicker (halibut) and thinner filet (cod and turbot), I prefer the thinner filet because it’s a bit flakier and cooks quicker.