Roasted Fish with Spice Butter and Tomatoes

1 pint cherry or grape tomatoes (halved or quartered if they are large)

Kosher salt

6 tablespoons unsalted

butter, melted

3 garlic cloves, finely grated

or minced

1 teaspoon finely grated

lemon or lime zest

1 to 2 teaspoons spice blend

of choice

4 (6-ounce) mild white fish

fillets (for example, cod, hake or blackfish) 2 scallions, white and green

parts, thinly sliced Fresh lemon or lime juice,

for serving

Instructions: Heat oven to 450 degrees.

Place tomatoes on a rimmed baking sheet, sprinkle lightly with salt and roast for 10 minutes as you prepare the fish.

In a small bowl, stir together butter, garlic, zest, spice blend and a pinch of salt.

Season fish lightly with salt. Pull pan from the oven and nestle fillets among the cherry tomatoes.

Pour spice butter over fish and tomatoes, tossing the tomatoes to coat them.

Sprinkle scallions on top of everything.

Add lemon or lime juice over fillets and serve.

Makes 4 servings From Melissa Clark