Middle-Eastern Baked Fish

A Note on Baking Fish
Whitefish is a mild, flaky fish that bakes beautifully, but there are a few tricks to getting it just right. First, don’t overcook it—whitefish only needs about 8-12 minutes in a 450°F oven, depending on thickness. It should flake easily with a fork but still be moist inside. Second, if you’re not a fan of fish skin, here’s a little trick: bake it skin-side down on foil without oiling the foil. When the fish is done, the skin will stick, making it easy to lift the fillet right off.

Ingredients

• 4 whitefish fillets (about 8-12 oz each)
• 4 tsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 lemon, cut into wedges
• 2 cup basmati or jasmine rice
• 4 cups broccoli florets
• 1 tbsp Moo-Ville butter (optional)
• Sriracha, for serving (optional)

Instructions

1. Preheat the oven to 450°F. Line a baking sheet with foil. If you want crispy skin, lightly oil the foil. If you prefer to remove the skin after baking, leave it dry.
2. Prepare the rice. Rinse and cook according to package instructions. When done, fluff with a fork and stir in butter for extra richness.
3. Season the fish. In a small bowl, mix cumin, coriander, paprika, garlic powder, salt, and pepper. Rub the fish with olive oil, then sprinkle the spice mix evenly over the fillets.
4. Bake the fish. Place skin-side down on the prepared baking sheet. Bake for 8-12 minutes, or until the fish flakes easily with a fork.
5. Roast the broccoli. Toss florets with a drizzle of oil, salt, and pepper. Spread on another baking sheet and roast for 20-25 minutes until slightly crisp.
6. Plate it up. Serve the fish over rice with roasted broccoli on the side. Squeeze fresh lemon over the top. For a little extra heat, drizzle with Sriracha and enjoy.

Why We Love This Meal

It’s quick, flavorful, and lets the quality of the fish shine. The warm spices pair beautifully with whitefish, and the simple sides keep the meal balanced and satisfying. Whether it’s a busy weeknight or a slow Sunday dinner, this is the kind of meal that brings everyone to the table.

Can I Use a Different Fish?

Absolutely! This spice blend works well with a variety of mild, flaky fish. If whitefish isn’t available, try using:

• Walleye – Similar in texture with a mild, slightly sweet flavor.
• Lake Trout – A richer, more buttery option that pairs well with bold spices.

Just keep an eye on cook time—thicker fillets may need an extra few minutes in the oven, while thinner ones might be done even faster. The key is to bake just until the fish flakes easily with a fork.