Easy Spice-Rubbed and Roasted Fish Fillets

Ingredients

• Orange roughy fillets, one per person
• Olive oil for rubbing fish
• 1/2 tsp. powdered Sumac
• 1/2 tsp. dried thyme
• 1/2 tsp. Tony Chachere's Creole Seasoning
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. salt lemon slices for serving

Directions

1. Heat the oven or toaster oven to 400F.
2. If your fish was frozen and thawed in the refrigerator, set it out on the counter so it can lose its chill before cooking.
3. In a small bowl, mix together the powdered Sumac, dried thyme, Tony Chachere's Creole Seasoning, garlic powder, onion powder, and salt. Stir everything well, or use a mortar and pestle if you want the blend a little finer.
4. Once the oven is heated and the fish is no longer cold, arrange the fillets on a roasting pan coated with non-stick spray or olive oil.
5. For each piece of fish, use about 1 tsp. olive oil and 1/2 tsp. of the spice mixture. Rub olive oil over both sides, scatter the seasoning over the fish, and gently work it across the surface.
6. Roast the fish for 9-10 minutes, until the pieces feel firm without being hard and separate easily into flakes.
7. If you swap in another kind of fish, it may need more time in the oven than orange roughy.
8. Serve the fish hot, with lemon slices for squeezing over the top.