Golden Cumin Fish with Paprika Spiced Wedges
Make room for a new family favorite. For a dish that is so easy and fresh, this recipe sure is loaded with flavor! Think buttery golden fish with crunchy, paprika-spiced wedges and a simple side salad. Pair with a nice Sancerre or dry Riesling and you’ll never look at weeknight cooking the same again.
Golden Cumin Fish with Paprika Spiced Wedges
Rated 5.0 stars by 2 users
Category
Main Course
Servings
4
Prep Time
10 minutes
Cook Time
55 minutes
Ingredients
potatoes, 2 pounds, washed with skin on
olive oil, 2 tablespoons
sweet paprika, 2 teaspoons
ground black pepper, ¼ teaspoon
kosher salt, ½ teaspoon
dried chives, 1 ½ teaspoons
white fleshed fish fillets, 4 fillets or about 1 pound
garlic scape powder, 1 teaspoon
ground cumin, 1 teaspoon
salt and pepper, season generously
butter or olive oil, 2 tablespoons, for cooking
lemon juice, ½ lemon, squeeze over fish before serving
fresh chives, 3 teaspoons, finely chopped, for serving
mixed lettuce leaves, about 3 cups
cucumber, 1 small, peeled
tomatoes, 3 small, cut into wedges
lemon juice, ½ small lemon
olive oil, just a drizzle
Potato Wedges
Cumin Fish
Green Salad
Directions
Preheat the oven to 400ºF (200ºC) bake function. Line a roasting pan with parchment paper.
Wash the potato skins and then cut the potatoes into chunky wedges. Take a clean lint-free tea towel and pat the potato wedges dry (removing the moisture will help make them crispy).
Place the wedges into a large bowl and drizzle in the olive oil. Sprinkle over the paprika, black pepper, salt, and dry chives, then mix until the potatoes are evenly coated in the oil and spices. You want the wedges to turn a soft golden orange.
Spread the wedges onto the lined roasting pan. Make sure the wedges aren’t stacked on top of each other. Try to give each wedge a little bit of space so the potatoes aren’t all touching. If your wedges are too crowded, they won’t get crispy.
Place wedges in the oven and roast for 30 minutes, then turn and roast for another 25 to 30 minutes until golden brown. While the potato wedges cook, make the salad.
Wash the lettuce leaves and gently shred if needed. Peel the cucumber and roughly chop into small chunks.
Cut the tomatoes into wedges. Place the salad ingredients in a large bowl and gently toss with a small drizzle of olive oil and a squeeze of lemon juice.
Next, prep the fish by patting the fillets dry and then place the fish fillets on a plate. Sprinkle over the cumin and garlic scape powder, and generously season with a few grinds of salt and pepper.
Gently pat the spices onto the fish so they stick.
About 10 minutes before you serve the fish, place a large non-stick pan over medium heat. Once hot, add the butter or olive oil, and cook 2 fish fillets at a time (so you don’t overcrowd the pan).
Allow the fish to cook for 1 to 2 minutes (depending on how thick the filets are), then flip and cook the other sides. You can tell your fish is cooked when the flesh turns from translucent to white, and the spice-rubbed side turns golden brown.
Once the first 2 fillets are cooked, place them on a plate and cover with tin foil, then cook the remaining 2 fillets in the hot pan.
Serve the fish fillets with a squeeze of lemon juice and a sprinkle of fresh chives. Add the spiced paprika wedges and green salad on the side. Enjoy!