Fish Roasted with Tea Broth
 Dana Nahai of  ONE HAUTE PLATE

Fish roasted with tea broth

You can make a concentrate of tea by steeping a pouch of black tea in a half cup (4 oz) of water for five minutes. For the below recipe you will need half of this amount. Make sure your concentrate is freshly brewed or your broth will tend toward the acidic or bitter side. Allow that the oven dish is large and shallow enough so that you end up with roasted fish instead of poached. A thicker fish fillet will allow for more basting time and better flavoring. (I used cod- again.) This recipe served three at my table.

black tea concentrate, 1/4 cup
rice wine vinegar, 3 tbsp
sesame oil, 2 tbsp
honey, 2 tbsp
fresh garlic, 2 cloves minced
red pepper, 1/4 tsp ground
salt, 1 tsp

mild flavored fish (like cod or sole), 1 & 1/2 lbs

carrots, 6 large, julienned or sliced
spring garlic or green onions, 1 bunch, julienned or sliced
cooking oil
salt and pepper

-Preheat your oven to 400F.
-Whisk the first group of ingredients together in a bowl.
-Place fish in a roasting pan, cover with broth.
-Meanwhile warm a saute pan over medium heat, add cooking oil and saute the vegetables with seasoning to your taste. Take care to not overcook. Set aside.

-Place fish in oven and reduce heat to 375F. 
-Baste fish every few minutes with broth; total roasting time will be anywhere from 10-15 minutes depending on your size of fillet to start.
-Remove from oven and top with warm vegetables.
-Serve your dish hot with a side of steamed basmati rice. Breathe in the scent of your new version of tea.

About the author : Writer, blogger, and eater of all things good, Dana Nahai is a Dietitian committed to encouraging people to elevate their kitchen instincts. Her blog,, works to inspire one nourishing meal at a time through real foods, basic culinary techniques, and story-telling. Dana’s mantra is “room in the heart, room at the table”, and for her there is no better than a house full of people alongside tables heaving with food. You can find her, belly to the stove, in her Midtown kitchen where she pumps out the daily special for her multicultural family tree.”

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