30 min

DF

GF

NF

Roasted Flounder

Whole roasted fish may seem intimidating to make and messy to eat but leaving the bones in preserves most of the flavor beautifully.

Share this recipe

Cook Time

30 Minutes

Serves

2

Directions

Step 1

Preheat the oven to 450°F. Wash the fish and pat it down dry with paper towels. Rub it with a bit of olive oil, turmeric, and 1 teaspoon salt.

Step 2

Rub the sliced onion and garlic with olive oil and lay them on a baking pan lined with parchment paper. Place the fish on top and put the pan in the oven.

Step 3

Let the fish cook for 5 minutes, then turn the temperature down to 350°F and cook it for another 5 minutes.

Step 4

In the meanwhile, toss the snap peas with 1/2 teaspoon salt, pepper, and olive oil and place them near the fish.

Step 5

Sprinkle amchur and chile powder over the fish, turn the oven off, and let the fish and snap peas finish cooking in the oven. Remove after 10 minutes and serve.

Notes & Variations

Flounder has thin filets, so it cooks quickly. If using snapper or other thicker fish, adjust the cooking time accordingly.
The best way to eat this fish is with your hands. Gently separate the skin from the fillet meat on both sides of the bone and flip over to do the same on the other side. The fish cheeks also have some meat worth digging into. I
Instead of amchur, squeeze lemon juice from half a lemon over the fish.

Ingredients

1 whole flounder (one pound in total weight)

3 to 4 tablespoons olive oil, divided

Pinch of ground turmeric

1 1/2 teaspoon sea salt, divided

1/2 small red onion, thinly sliced

3 to 4 garlic cloves, sliced thinly

1 cup whole sugar snap peas

1/2 teaspoon freshly ground black pepper

Generous pinch of amchur

Generous pinch of red chile powder

Step 1

Preheat the oven to 450°F. Wash the fish and pat it down dry with paper towels. Rub it with a bit of olive oil, turmeric, and 1 teaspoon salt.

Step 2

Rub the sliced onion and garlic with olive oil and lay them on a baking pan lined with parchment paper. Place the fish on top and put the pan in the oven.

Step 3

Let the fish cook for 5 minutes, then turn the temperature down to 350°F and cook it for another 5 minutes.

Step 4

In the meanwhile, toss the snap peas with 1/2 teaspoon salt, pepper, and olive oil and place them near the fish.

Step 5

Sprinkle amchur and chile powder over the fish, turn the oven off, and let the fish and snap peas finish cooking in the oven. Remove after 10 minutes and serve.

1 whole flounder (one pound in total weight)

3 to 4 tablespoons olive oil, divided

Pinch of ground turmeric

1 1/2 teaspoon sea salt, divided

1/2 small red onion, thinly sliced

3 to 4 garlic cloves, sliced thinly

1 cup whole sugar snap peas

1/2 teaspoon freshly ground black pepper

Generous pinch of amchur

Generous pinch of red chile powder

Notes & Variations

Flounder has thin filets, so it cooks quickly. If using snapper or other thicker fish, adjust the cooking time accordingly.
The best way to eat this fish is with your hands. Gently separate the skin from the fillet meat on both sides of the bone and flip over to do the same on the other side. The fish cheeks also have some meat worth digging into. I
Instead of amchur, squeeze lemon juice from half a lemon over the fish.

Tags:

30 min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

30 min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

How about some roasted sides for this roasted fish?

We guarantee either of these will make for an award worthy meal.

THE ROAST OF EVERYTHING

Cardamom Roasted Broccolini

Roasted Eggplant with Goat Cheese & Yogurt

DF

GF

NF

Amchur Fish Roast

Time and again, I come back to one spice_ amchur, which can create magic with so many foods. The sun-dried green mango powder works best as a finishing spice — so add it to foods that cook quickly or at the end of cooking.

DF

GF

NF

Asparagus Fish Curry

This fish curry is as simple as one can get.

30 Min

DF

GF

NF

Fenugreek Fish

Fenugreek is an incredible herb/spice that smells and tastes like nothing when dry but releases fragrance & a depth of flavor when cooked. If too much is added, it can make food bitter. When just right it is transformative.

65 Minutes

DF

Fish Kofta Curry

One of the best ways to use up leftover roasted, baked, or grilled fish is to make fish cakes or fish koftas. Then pour an aromatic curry on top, cook some rice and you have dinner. Here is a curry inspired by the coastal flavors of Sri Lanka with lemongrass, kari leaves and coconut.

DF

GF

NF

Fish Mango Curry

This is a simple, rustic fish curry & almost any firm fish will work.

GF

NF

Jaggery Glazed Salmon

Farmed salmon is an unmitigated disaster both from an environmental perspective and health perspective. Go for the wild stuff.

15 Min

GF

NF

Ocean Masala Roasted Fish Fillet

The best part about the ocean masala is that you can directly slather it on fish with very little else and roast it in the oven.

55 Min

DF

NF

Red Fish Curry

Known reverently as "Resplendent land" or the "The Land without Sorrow", Sri Lanka is a little jewel of an island sitting just below India. The Indian Ocean surrounding it is known for its fresh sea creatures that have been a part of the Sri Lankan diet for millennia. This fish curry is also called Sour fish curry and the sourness is inherently provided by a bright orange dry fruit called goraka however tamarind makes a good substitute. The curry is intense, rich, and delicious. Enjoy it with turmeric rice.

30 Min

DF

GF

NF

Roasted Wild Salmon with Kalonji

Kalonji, aka nigella sativa seed, is a spice commonly used in India for topping rotis or naans. It transforms into a whole new flavor - hauntingly smoky, deeply savory and just delicious.

GF

NF

Roasted Wild Snapper with Raita

The star of this recipe is amchur, a spice native to India. Amchur, a light brown in color sun dried mango powder is absolutely delicious on roasted fish. The lemon notes of the crushed coriander seeds accentuate the flavor of the amchur.

DF

GF

NF

Salmon Cakes

Salmon cakes are one of the most delicious ways to use up leftover roasted salmon. Or you could roast a piece of salmon just to make these cakes.

DF

GF

NF

Salmon Tikka

A deliciously quick way to enjoy salmon. This is perfect to marinate the night before and stick in the oven when you get home for dinner.

DF

GF

NF

Seared Tuna on Roasted Vegetables

Climate change has threatened a lot of our favorite foods, tuna being near the top of that list. We still like to eat tuna every once in a while, but like a precious treat.

115 Min

DF

GF

Whole Stuffed Fish

A whole fish is a showstopper to serve at a dinner party, especially right at the table. It is also relatively easy to assemble than to cut fish in steaks or chunks. All the guests must let their guard down and get their hands dirty to really enjoy the fish. The juices of the fish seep into the rice filling, adding even more flavor. The fish can be marinated and assembled entirely and refrigerated for up to 24 hours. This filling has cooked rice but vegetables like roasted butternut squash combined with nuts or roasted potatoes with lemon also made a delicious filling. Served with a tangy green salad on the side, the whole stuffed fish makes for a memorable meal.

GF

NF

Yogurt Braised Fish

This fish will take less than 10 minutes to cook and may be prepared with red snapper, halibut or any other seasonal fish.

45 Min

GF

Dum Roasted Vegetables

This is an alternate to the usual curried ‘dum’ (which means cooking under pressure) vegetables – we are using potatoes, radishes and beets instead of all potatoes. The dish is overall lighter in taste and yogurt being served alongside makes for a delicious texture to go with the decadent Lamb Roghan Josh.

40 Min

GF

Ghee Roasted Hakurei Turnips

The turnips make a great side or a main dish served over polenta or a pilaf.

30 Min

GF

Masala Stuffed Roasted Okra

This okra stuffed with a potato masala makes a delicious side or main dish.

50 Min

GF

Ocean Masala Roasted Cauliflower

Roasting cauliflower is one of best ways to cook a vegetable that can often get mushy when braising. The ocean masala adds a nice tart tone to the cauliflower.

45 Min

GF

Ocean Masala Roasted Potatoes

Ocean masala makes a wonderful tangy topping to roasted vegetables like regular or sweet potatoes, carrots, or parsnips.

60 Min

GF

NF

Patra Fish

Fish wrapped in banana or other leaves and steamed is common through India’s fish-eating communities.

20 Min

DF

GF

V

Pan Roasted Chickpea Salad

In my kitchen, there is no wrong way to cook chickpeas. What I love about this preparation is that it can be made ahead of time and tastes good at room temperature or cold.

20 Min

DF

GF

V

Roasted Brussel Sprouts

Brussels sprouts are essentially tiny cabbages. To me in many ways brussels sprouts are the perfect vegetable.

60 Min

DF

GF

V

Roasted Brussels Sprouts on the Stalk with Mint Chutney

Roasted Brussels sprouts on the stalk make for a delicious and dramatic splash on the dinner table. Originating in Brussels, Belgium, these tiny cruciferous wild cabbages have gained tremendous popularity in the United States. I have prepared them a dozen different ways and continue playing with new ideas. Though standard restaurant fare is to deep-fry the sprouts and douse them with a spicy sweet sauce, roasting them with aromatic spices such as cumin or coriander and herbs such as mint or oregano is far easier and tastier.

40 Min

DF

GF

V

Roasted Butternut Squash

When you see a beautiful local butternut squash, buy it!

120 Min

GF

Roasted Butternut Squash with Pumpkin Seed Masala

One day, I had a large chunk of butternut squash left over, here is the recipe that followed...

60 Min

GF

NF

Roasted Carrots with Black Bean Lamb Masala

Like these carrots roasted with sesame seeds — they are nice on their own but delicious with black beans cooked with a bit of lamb and spices.

40 Min

DF

GF

V

Roasted Cauliflower Salad

Enjoy one of our favorite market salads. The nuttiness of the cauliflower compliments the kale and sweet currants.

90 Min

GF

Roasted Eggplant with Goat Cheese & Yogurt

It’s almost the end of the local eggplant season in Texas, and I have been flush with hundreds of pounds to play with at the restaurant, courtesy of nearby Knopp Branch Farm. My favorite way to cook them is to smoke, mash and turn them into a pickle, masala or a spread. However, when cooking eggplants at home, I resort to simpler ideas, such as searing them on a skillet and finishing them in the oven. There are ample choices of what to top the eggplants with — cheese, herbs, chopped nuts, nut butter, yogurt, spices and more. I have tried them and love them all. When cooked perfectly, cutting into an eggplant almost feels like cutting into a good piece of meat.

40 Min

DF

GF

V

Roasted Hakurei Turnips

Crisp, delicious and a touch pungent when raw, they transform into small balls of flavorful sweetness when roasted with spices and good olive oil.

120 Min

Roasted Karela

Karela, or the Indian bitter melon, is an acquired taste but once tempered with sweet flavors like sweet potato, jaggery, corn or paneer, that same bitterness becomes just another delicious layer of flavor added.

45 Min

Roasted Local Cauliflower

Last weekend on a tiny table at the farmers market, I noticed three unusual heads of cauliflower and the farmer beaming at me with anticipation. The heads were not fluffy white like the supermarket cauliflower, but a beautiful creamy tan with tight skinny florets and greenish-purple stalks. I could sense he had grown them himself and that they would be packed with flavor. At a time when cauliflower has been processed into rice or pizza crusts, it’s wonderful to encounter one with deep original unspoiled flavors. So next time you see a scrawny-looking cauliflower, look again. It may be the best one you will ever eat.

10 Min

GF

Roasted Oyster Mushrooms with Corn Raita

There are many good reasons to eat mushrooms - they’re low in calories, naturally anti-inflammatory, high in vitamins and antioxidants and burst with flavor. Oyster mushrooms in particular contain ergothioneine, a unique antioxidant that promotes cell growth in our bodies. In traditional Chinese medicine, they have been used as a tonic for the immune system for thousands of years. The white mushrooms resemble oysters, have a sweet earth fragrance and can be found growing in the wild on dead or fallen trees. I have experimented with dozens of ways to cook them, but at home, oven roasting is the way to go. They will cook through and hold their shape beautifully and, if over- cooked slightly, may collapse - but fear not, they will still taste delicious. Cardamom here gives oyster mushrooms a fragrant finish to offset the earthy notes, and the grilled corn raita supplies a fitting creamy finish. The mushrooms may be served warm or at room temperature.

50 Min

DF

GF

NF

V

Roasted Peach Shitake Salad

Here is a supremely simple truly local salad made with grilled or roasted peaches, shiitake mushrooms and cucumbers.

60 Min

GF

Roasted Potatoes with Cranberry Chutney

Aside from their gorgeous color, purple potatoes have four times more antioxidants than regular potatoes.

45 Min

DF

GF

V

Roasted Radish Salad

Usually relegated to crudité plates or a salad add-on, radishes get little respect in the western cooking world. But one just has to look over at the vast and varied culture of Asia, where they first grew in the wild, to see the umpteen ways to enjoy these pungent cruciferous little globes. From quick pickles in a Vietnamese banh mi to brightening up a Thai cucumber salad to making the north Indian Punjabi “mooli” paratha, radishes are used all over Asia. Seeing the vast array of brightly colored radishes at the farmer’s markets these days makes me want to find more ways to enjoy them — particularly the large, purple heirloom Japanese radishes that appear perfect for roasting. Roasting radishes diminishes their pungent flavor and adds an interesting sweetness. The hardest part of this recipe may just be deciding how best to arrange the vegetables on the platter — it’s a visual feast.

90 Min

GF

Roasted Romanesco

Supporting local farmers is not only important to our economy, it’s just as vital to our health. For the next few weeks, brassicas including cabbages, Brussels sprouts and cauliflower with high doses of vitamins A and C, carotenoids and antioxidants will fill the market stands. If you want to get in on them, take my advice and get there early.

60 Min

GF

Roasted Spring Vegetables

In this recipe, the cooking happens in 2 stages. The first roast for the root vegetables like turnips, sweet potatoes, radishes, and small local potatoes, happens slow and long, or until they are cooked to a golden-brown color and soft inside. The ajwain and the fenugreek leaves add a slightly bitter depth of flavor to the sweetness of the vegetables. Once they are done, we add light vegetables like asparagus or sugar snap peas and roast additionally just until they are cooked. Topped off with tangy amchur (dried green mango powder) and garnished with pomegranate seeds, these vegetables can take center stage with a crusty bread and a dipping sauce or can be a delicious side dish.

30 Min

GF

Roasted Spring Vegetables with Yogurt Sauce

Peppers, asparagus and sugar snap peas are the epitome of spring. By roasting them lightly in the oven, they can be served at room temperature, cold or warm.

35 Min

GF

NF

Roasted Squash

Squash is one of those plain canvas kinds of vegetables that can absorb any flavor you put on them.

30 Min

DF

GF

V

Roasted Squash Curry

This curry is inspired by the stews of South India and can be prepared with other root vegetables also.

70 Min

DF

GF

V

Roasted Squash with Austrian Pumpkin Seed Oil

Emerald green, shiny, almost tarlike cold-pressed oil that tastes of smoky dark walnuts and pumpkin seeds, which pairs beautifully with roasted squash. I have also used it to top yogurt, chopped salads, roasted figs and to dip warm bread in.

60 Min

GF

Roasted Summer Squash with Avocado Raita

This is a quick and easy recipe to extract the best flavor out of summer squashes.

120 Min

GF

Roasted Turnip Salad

When Harukei turnips are in season during spring-time we try to find many ways to eat them however one of the best way to coax flavor out of them is to roast them.

30 Min

GF

Roasted Zucchini

The mildly flavored zucchini, which grows voraciously in Texas’ humidity, may be pedestrian in pedigree but is a great canvas for flavor.

55 Min

GF

Roasted Zucchini with Blossoms

Every summer I watch as zucchini flowers — or squash blossoms — appear at farmer’s markets. Despite the excitement they evoke and entire menus at some restaurants dedicated to this delicate flower, I often wonder what the fuss is all about. They are visually beautiful but, flavor-wise, for me it’s like biting into a wisp with mild zucchini flavor. When I do buy them, they get tossed into salads or used as a garnish for something related. A couple of weeks ago an old friend, Ben Berryhill, who now owns and operates the Red Drum Café in Charleston, S.C., texted me a photo of the dinner he had prepared for his family: roasted zucchini topped with squash blossoms. Ben was the executive chef at Café Annie back in the late ’90s, where I learned everything. Needless to say, he inspired me to pick up some beautiful, pungent, yellow and green zucchini with bright-yellow blossoms at Gundermann Farms that weekend and cook them in a way to incorporate the blossoms. I still could not taste any real flavor from the blossoms, but it made for a delicious and beautiful lunch, devoured by those around me. Blue Heron Farm’s wonderful goat chèvre adds a delicious creamy texture, but feel free to replace it with any cheese of your choice.

50 Min

DF

GF

V

Sesame Roasted Carrots

Serve these carrots warm with a drizzle of honey. Don’t discard the carrot greens; they make a great addition to a salad or stir-fry.

40 Min

DF

GF

V

Simple Roasted Carrots

While cumin is very common to Indian cooking, I first experienced the combination of carrots and cumin in a Moroccan cold carrot salad and subsequently began adopting that combination with many carrot dishes.

60 Min

DF

GF

V

Stuffed Roasted Karela

A common staple in my kitchen — and one I have been trying to bring attention to for years — is the incredible bitter melon, aka karela. For the most part, folks hear the word “bitter” and shy away. I understand. For years as a kid, I did, too. In fact, I have memories of sitting at the dinner table trying to eat it with tears streaming down my eyes as my parents lectured me on why it was a necessary part of our diet. As an adult, I have come to love it, not just for its tremendous capacity to cleanse our blood sugar and keeping our skin glowing but also for its flavor. Karela holds up well to spices and pairs beautifully with naturally sweet vegetables such as butternut squash, sweet potato or corn. However, cooking it can be tricky if the bitterness is not balanced with a brine or a marinade. Don’t be afraid to use a generous amount of olive oil or another fat to bring out the flavor of this stuffed karela.

DF

GF

NF

Amchur Fish Roast

DF

GF

NF

Asparagus Fish Curry

This fish curry is as simple as one can get.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra