Cooking
These 14 delicious recipes — including this one-pan roasted fish with cherry tomatoes — make eating more fish a delight and a breeze.
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For a while now, my husband and I have been making the same dinner every Sunday night. He makes the fish — a seared, salt-and-peppered fillet of whatever looked good (or was on sale) at the fish counter — while I make the vegetable side and the Zojirushi makes the rice. The vegetable side could be yamitsuki, gomaae, roasted broccoli sprinkled with furikake, easy savoy cabbage with a touch of miso, or whatever we have and whatever we feel like. It’s essentially Japanese breakfast for dinner, and it’s always anchored by a giant piece of fish, and we always love it.
That could be your fish dinner, or — if you’d like a clear recipe to follow, one that’s super flavorful and a breeze to make — you could click through to this aptly named collection, 14 Recipes Because You Want to Eat More Fish. My wonderful colleague Allison Jiang assembled this list, stacking it with winners: Zainab Shah’s sheet-pan fish tikka with spinach, Ali Slagle’s ginger-dill salmon and this one-pan roasted fish with cherry tomatoes from Lidey Heuck.
Because I like all things spicy, I usually add a heavy pinch of chile flakes and skip the honey if my tomatoes are especially sweet. Some readers note adding crushed fennel seeds, chopped sun-dried tomatoes or a dab of harissa. Which is to say: It’s your fish dinner! Make it as you please.
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One-Pan Roasted Fish With Cherry Tomatoes
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I’m still happily cooking my way through Allison’s 14 healthy dinner ideas, and I think this week’s chicken will take the form of this weeknight-friendly chicken tagine from Nargisse Benkabbou. I can’t do this dish any more justice than Eri, a reader:
“I hardly bother leaving comments on NYT Cooking recipes but I felt compelled to leave a note saying how much my family and I enjoyed this. I was surprised at how delicious this was considering it took far less time to prepare than a traditional chicken tagine. Do make the effort of sourcing the preserved lemons. They really make a difference together with good quality olives which I threw into the pot 5 minutes before the dish was done.”
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