This combination of Chilean sea bass with the spices of the Roasted Chicken Shawarma that I made about 10 days ago turned out delicious! John marinated the fish briefly in olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes. Instead of lemon juice he used lemon zest so the fish would not cook in the acid. The lemon juice he added to the part of the marinade that the vegetables, red onion, tomatoes, and broccoli, cooked in.
The vegetables started first on a sheet pan in a 425F oven. After about 15 minutes we added the fish for another 12 minutes. When the fish was done everything came out. The broccoli got a bit over-roasted but the sea bass, tomatoes, and red onion were wonderful. Yay for fishawarma!