Berbere Fish With Roasted Broccoli and Potatoes

Name: Berbere Fish With Roasted Broccoli and Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 pound yellow baby potatoes, quartered; 2 ½ tablespoons olive oil; 1 teaspoon dried oregano; Fine sea salt; Grated Parmesan (optional), for serving; 1 ½ pounds broccoli, cut into bite-size florets; 2 ½ tablespoons olive oil; ¼ teaspoon garlic powder; Black pepper, to taste; 3 tablespoons olive oil; 1 tablespoon berbere seasoning; 3 medium garlic cloves, finely grated; 1 tablespoon chopped fresh cilantro leaves; 1 pound skinless barramundi, cod or other firm white fish fillets

By Ifrah F. Ahmed

Published March 9, 2026

Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.

Media 1 of 1

Ready In: 1 hr
Rating: (0)
Comments: Read comments

In this simple and flavorful sheet-pan meal, barramundi (or another firm, white fish) is rubbed with a marinade made with berbere, a traditional Ethiopian and Eritrean spice mix with fenugreek and chile at its core. (As spice blends can vary, do make sure to adjust the amount of berbere in this recipe to your desired spice levels.) Herby Parmesan potatoes and garlicky broccoli florets are all roasted alongside, effortlessly rounding out this delicious weeknight dinner.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

For the potatoes

1 pound yellow baby potatoes, quartered
2 ½ tablespoons olive oil
1 teaspoon dried oregano
Fine sea salt
Grated Parmesan (optional), for serving

For the broccoli

1 ½ pounds broccoli, cut into bite-size florets
2 ½ tablespoons olive oil
¼ teaspoon garlic powder
Black pepper, to taste

For the fish

3 tablespoons olive oil
1 tablespoon berbere seasoning
3 medium garlic cloves, finely grated
1 tablespoon chopped fresh cilantro leaves
1 pound skinless barramundi, cod or other firm white fish fillets

Ingredient Substitution Guide

Preparation

1. Step 1
  Heat the oven to 425 degrees and arrange racks in the upper and lower thirds of the oven. Line two large sheet pans with parchment paper.
2. Step 2
  Prepare the potatoes: In a large bowl, combine the potatoes, olive oil and oregano until coated; season with salt. Spread the potatoes out on one of the sheet pans in an even layer.
3. Step 3
  In the same large bowl, toss together the broccoli, olive oil and garlic powder; season with salt. Spread evenly on the remaining sheet pan, setting the florets on their cut sides.
4. Step 4
  Transfer the potatoes to the bottom rack of the oven and the broccoli to the top rack. Roast, flipping halfway through, until golden brown with crispy edges, 20 to 25 minutes. Once cooked, transfer the potatoes to a plate and top with Parmesan, if using. Cover to keep warm.
5. Step 5
  While the potatoes and broccoli roast, prepare the marinade for the fish: In the large bowl, mix together the olive oil, berbere seasoning, garlic, cilantro and salt. Turn the fish in the marinade until it is fully coated, and set aside.
6. Step 6
  Once the potatoes and broccoli leave the oven, adjust the oven to 400 degrees and roast the fish with its marinade on one of the lined sheet pans for 15 minutes, until the fish is tender and flaky in the center and the marinade is no longer runny.
7. Step 7
  Plate the fish with the potatoes and broccoli, and serve right away.