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ImageLidey Heuck’s one-pan roasted fish with cherry tomatoes.Credit...Andrew Purcell for The New York Times

For a while now, my husband and I have been making the same dinner every Sunday night. He makes the fish — a seared, salt-and-peppered fillet of whatever looked good (or was on sale) at the fish counter — while I make the vegetable side and the Zojirushi makes the rice. The vegetable side could be yamitsuki, gomaae, roasted broccoli sprinkled with furikake, easy savoy cabbage with a touch of miso, or whatever we have and whatever we feel like. It’s essentially Japanese breakfast for dinner, and it’s always anchored by a giant piece of fish, and we always love it.

That could be your fish dinner, or — if you’d like a clear recipe to follow, one that’s super flavorful and a breeze to make — you could click through to this aptly named collection, 14 Recipes Because You Want to Eat More Fish. My wonderful colleague Allison Jiang assembled this list,66br casino stacking it with winners: Zainab Shah’s sheet-pan fish tikka with spinach, Ali Slagle’s ginger-dill salmon and this one-pan roasted fish with cherry tomatoes from Lidey Heuck.

Because I like all things spicy, I usually add a heavy pinch of chile flakes and skip the honey if my tomatoes are especially sweet. Some readers note adding crushed fennel seeds, chopped sun-dried tomatoes or a dab of harissa. Which is to say: It’s your fish dinner! Make it as you please.

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Featured Recipe

One-Pan Roasted Fish With Cherry Tomatoes

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I’m still happily cooking my way through Allison’s 14 healthy dinner ideas, and I think this week’s chicken will take the form of this weeknight-friendly chicken tagine from Nargisse Benkabbou. I can’t do this dish any more justice than Eri, a reader:

“I hardly bother leaving comments on NYT Cooking recipes but I felt compelled to leave a note saying how much my family and I enjoyed this. I was surprised at how delicious this was considering it took far less time to prepare than a traditional chicken tagine. Do make the effort of sourcing the preserved lemons. They really make a difference together with good quality olives which I threw into the pot 5 minutes before the dish was done.”

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