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Roasted Fish with Eritrean Spices and Autumn Vegetables

This vibrant dish combines roasted fish with seasonal vegetables, infused with warm spices reminiscent of Eritrean cuisine, perfect for a comforting weeknight meal.

Main
Prep 20m · Cook 30m · Total 50m
13 ingredients

The rich flavors of Eritrean spices celebrate the region's culinary heritage, while the seasonal vegetables reflect the harvest of November in Belgium. This dish honors the resilience of those seeking refuge and the diverse experiences that shape our lives. Inspired by An Eritrean Woman Seeking Asylum in Canada Was Almost Deported From the U.S. and Vahid Abedini, University of Oklahoma Professor, Released After ICE Detainment.

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. In a bowl, mix olive oil, cumin, coriander, paprika, salt, and black pepper to create a marinade.
  3. Add the fish fillets to the marinade, ensuring they are well-coated. Set aside.
  4. Prepare the vegetables: slice the carrots, halve the brussels sprouts, and cut the red onion into wedges. Mince the garlic.
  5. On a large baking sheet, toss the vegetables with a drizzle of olive oil, salt, and pepper. Spread them out in a single layer.
  6. Roast the vegetables in the preheated oven for 15 minutes.
  7. After 15 minutes, push the vegetables to the sides of the baking sheet and place the marinated fish in the center.
  8. Return the baking sheet to the oven and roast for an additional 12-15 minutes, or until the fish is cooked through and flakes easily.
  9. Remove from the oven and garnish with fresh cilantro and lemon wedges before serving.