Berbere Fish With Roasted Broccoli and Potatoes (Ifrah F. Ahmed; NYT Cooking)

Potatoes Ingredients:

  • 1 pound yellow baby potatoes, quartered
  • 2 ½ tablespoons olive oil
  • 1 teaspoon dried oregano
  • Fine sea salt
  • Grated Parmesan (optional), for serving

Broccoli Ingredients:

  • 1 ½ pounds broccoli, cut into bite-size florets
  • 2 ½ tablespoons olive oil
  • ¼ teaspoon garlic powder
  • Black pepper, to taste

Fish Ingredients:

  • 3 tablespoons olive oil
  • 1 tablespoon berbere seasoning
  • 3 medium garlic cloves, finely grated
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 pound skinless barramundi, cod or other firm white fish fillets

Heat the oven to 425 degrees and arrange racks in the upper and lower thirds of the oven. Line two large sheet pans with parchment paper.

Prepare the potatoes: In a large bowl, combine the potatoes, olive oil and oregano until coated; season with salt. Spread the potatoes out on one of the sheet pans in an even layer.

In the same large bowl, toss together the broccoli, olive oil and garlic powder; season with salt. Spread evenly on the remaining sheet pan, setting the florets on their cut sides.

Transfer the potatoes to the bottom rack of the oven and the broccoli to the top rack. Roast, flipping halfway through, until golden brown with crispy edges, 20 to 25 minutes. Once cooked, transfer the potatoes to a plate and top with Parmesan, if using. Cover to keep warm.

While the potatoes and broccoli roast, prepare the marinade for the fish: In the large bowl, mix together the olive oil, berbere seasoning, garlic, cilantro and salt. Turn the fish in the marinade until it is fully coated, and set aside.

Once the potatoes and broccoli leave the oven, adjust the oven to 400 degrees and roast the fish with its marinade on one of the lined sheet pans for 15 minutes, until the fish is tender and flaky in the center and the marinade is no longer runny.

Plate the fish with the potatoes and broccoli, and serve right away.