Baked tandoori fish – Fresh from the oven and served with a tangy salad, there’s nothing more delicious and satisfying than this baked fish. Whether it’s a family dinner or any special occasion, this is sure to impress everyone at the table.
All the recipes on this blog are the ones that I enjoy preparing and sharing with my family. When it comes to cooking, I am partial to any food that can be made in a jiffy. I have a huge collection of such recipes on the blog, and here’s one more recipe to add to your ‘quick and easy’ recipe repertoire.
Baked tandoori fish. This is the kind of dish that is best enjoyed when everyone gathers around the dinner table with plenty of food and good conversation. And it’s also about healthy and nutritious meal that’s simply delicious.
This tandoori fish is unarguably one of the family favorites, and I have made this umpteen times already. And finally I’m sharing it with you guys. How exciting?
With this baked fish recipe, I also want to tell you all about one of the most popular recipes on the blog. You guessed it right. Homemade tandoori paste. My all-time favorite. I use it to marinate chicken, shrimp, fish, crab, mushrooms, paneer. You see, it’s an all-rounder. If you haven’t tried it yet, please check out the recipe. (Click here)
This tandoori paste forms the basic marinade for this tandoori fish recipe. You can also use store-bought tandoori paste, but honestly, it’s so simple to make. Again, the addition of tandoori red color is a personal choice. I usually do not add any color to my tandoori paste. However, if you want to make it colorful, just go for it.
My two most favorite kinds of fish that go really well with the tandoori marinade are pomfret and salmon. And I chose pomfret for this recipe. Even the fish needs only very little prepping, and I think that’s a bonus. Cover fish with the flavorful marinade, and pop this in the refrigerator until it’s ready to be baked. The entire baking process will only take around 20 minutes. You see, so simple and easy to prepare.
The rest of the recipe is all about the onion salad. Tandoori fish served with tangy onion tomato salad. Ridiculously delicious. To make this salad, just rub in plenty of salt onto the onions, and rinse them to get soft onion slices. Then stir in the rest of the salad ingredients, and drizzle with lemon juice. The simplest salad ever.
All in all, this is one freaking awesome tandoori fish made in the oven, and it’s pretty much a no-brainer.
I’m going to make this again this weekend because we are celebrating Father’s Day on Sunday in this part of the world. I’m pretty sure the whole family is going to love it.
A very happy Father’s Day to all those who are celebrating this weekend!
- Recipe link below this recipe
- 1.5 kg whole fish, cleaned (I chose pomfret)
- 1 large onion, thinly sliced
- 5 cherry tomatoes, quartered
- 1 red chili, sliced (optional)
- 1 tbsp lemon juice
- 2 sprigs of coriander (cilantro) leaves
- Salt and pepper, to taste
- Coriander (cilantro) leaves, red chilies, lemon wedges, to garnish
- Preheat oven to 220C or 420F. Line a baking dish with parchment paper. Set aside.
- Recipe link below this recipe. Follow the instructions to make tandoori paste. Set aside.
- Rinse fish under cold running water. Pat dry with a paper towel. Make shallow cuts, 1 cm apart, on both sides of the fish.
- Place fish on baking tray.
- Marinate fish with the tandoori paste for at least 30 minutes. Transfer to oven, and bake for 20-25 minutes.
- Place onions in a bowl. Sprinkle with salt. Using your fingertips, rub the onions in the salt. Set aside for 10 minutes. Drain, and rinse well under cold running water.
- Add in tomatoes, coriander (cilantro) leaves, and chilies (if using). Drizzle with lemon juice. Mix. Season with salt and pepper.
- Serve tandoori fish with onion salad. Garnish fish with red chilies, coriander (cilantro) leaves, and lemon wedges.
**** Click here to get the recipe for homemade tandoori paste
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