Roasted Duke's Fish Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper or lightly oil a baking dish sized to hold the fillets in a single layer.

Make the marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 1 tbs Dijon mustard, minced garlic, smoked paprika, dried oregano, 1 tsp sea salt and 1/2 tsp black pepper until combined.

Marinate the fish

Pat the fish fillets dry with paper towels. Place them in a shallow dish or rimmed plate and spoon the marinade over each fillet, ensuring both sides are lightly coated. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). If refrigerated, bring back to room temperature for 10 minutes before roasting.

Arrange for roasting

Place the marinated fillets on the prepared baking sheet or dish skin-side down if the fillets have skin, spacing them so they do not touch.

If roasting vegetables, toss halved baby potatoes, cherry tomatoes and red onion wedges with 2 tbs olive oil, 1/2 tsp salt, 1/4 tsp pepper and the fresh thyme or rosemary. Spread in a single layer on one side of the baking sheet (or on a separate sheet). Roast in the preheated oven for 20–25 minutes until potatoes are tender and edges are caramelized. If roasting on the same sheet as the fish, start the vegetables first for 10–12 minutes before adding the fish to ensure even cooking.

Roast the fish

Place the baking sheet with fillets into the preheated oven. Roast for 10–14 minutes depending on thickness (about 10 minutes for 1-inch thick fillets; up to 14 minutes for thicker cuts). Fish is done when opaque throughout and flakes easily with a fork; internal temperature should read 60°C (140°F)–63°C (145°F) depending on preference.

Finish under broiler (optional)

If you prefer a lightly browned top, switch oven to broil for 1–2 minutes at the end of cooking—watch closely to avoid burning.

While the fish roasts, combine softened butter, chopped parsley, chopped chives, lemon zest and hot sauce (if using) in a small bowl and mix until smooth. Taste and adjust salt if needed.

When fish is done, remove from oven and immediately place a dollop (about 3/4 tbs) of the herb butter onto each fillet so it melts over the hot fish. Let rest 2–3 minutes to allow flavors to settle.

Transfer fillets to plates or leave on the serving platter. Spoon any pan juices from the baking sheet over the fish. Garnish with extra chopped parsley and serve with lemon wedges on the side.

Serve with the roasted vegetables, steamed greens, or a simple salad and crusty bread or rice.