Easy Spice-Rubbed and Roasted Fish Fillets
What do you need?
How to make?
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
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. In a small bowl, combine powdered Sumac, dried thyme, Tony Chachere’s Creole 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.