Photo by Michael Piazza / Styled by Catrine Kelty

This versatile spice mix and preparation isn’t just limited to fish; it’s a culinary canvas for your favorite seafood, chicken or cut of pork. Perfect for those who crave bold and savory flavors, this spice mix is an excellent addition to your culinary repertoire.

Serves 2

FOR THE SECRET-SPICE CRUST MIX: 

2 cups all-purpose flour 
1½ tablespoons paprika 
1½ teaspoons fine sea salt 
1½ teaspoons freshly ground black pepper 
1½ teaspoons garlic powder 
1½ teaspoons onion powder 
1½ teaspoons dried basil 
1½ teaspoons dried oregano 
1½ teaspoons dried thyme 
1 teaspoon cayenne pepper

FOR THE FISH: 

2 (6-ounce) portions frozen cod, pollock or hake, safely defrosted and patted dry of excess moisture 
¼ cup low-sodium soy sauce 
½ cup Secret-Spice Crust Mix, recipe above 
olive or avocado oil

FOR THE SECRET-SPRICE CRUST MIX:

Mix all spice ingredients well to incorporate evenly. Store in an airtight container at room temperature. (You will not need all of this crust mix for the fish recipe below.)

FOR THE FISH:

Preheat oven to 400˚F.

Dip each fish filet into a pool of soy sauce. Allow to soak for 1 minute.

Shake off excess soy sauce and dredge in Secret-Spice Crust Mix. Shake off any excess.

Coat an oven-safe dish with oil, add fish and brush the top of each filet with more oil.

Bake for 12–14 minutes. Test for doneness. If desired, broil briefly until deep golden brown. Serve with a wedge of lemon and an easy salad of dressed shredded cabbage.

NOTE: Recipe works well in an air fryer, too. 

This recipe appeared in the Fall 2024 issue as part of a larger story on Frozen Fish.