Tandoori Fish Recipe - Oven Baked or Pan Seared | The Curry Mommy (2024)

FAQs

Should fish be covered when baking in the oven? ›

Bake, uncovered, for 15 minutes at 400 degrees. Fish is done when fish flakes easily with a fork.

You can even use whole fish, in which case go for sea bream, bass or red snapper. But anything fresh will work beautifully. Just remember to score the sides of the fish first to help the marinade penetrate into the flesh, then simply bake and enjoy.

Tandoori fish is nothing but whole fish marinated in yogurt and spice lemon marinate which is then grilled to smoky and charred. The charred texture add so much flavour into the fish. I used simple marination like chilli powder, cumin, turmeric, chaat masala, tandoori masala, lemon and yogurt. It was super delicious.

Baking fish is a great way to keep the important nutrients intact without upping the fat content to unhealthy levels. The key to baking fish in a healthy way is to use minimal oil and if you do add oil to the cooking process, make sure it is a heart-healthy one such as olive oil.

How To Roast Fish In The Oven: So for everyone who has asked just exactly how to cook fish in the oven, good news — this part is also incredibly easy. Roast on high heat: Cook your fish for 18-20 minutes at 450°F, or until it reaches an internal temperature of 145°F and flakes easily with a fork.

Fish - Firm white fish work best in this dish - some suggestions: Spanish mackerel – (this is what I used, excellent value), tilapia, snapper, barramundi, cod (all types), mahi-mahi, halibut, basa, ling. Salmon and trout are also mild enough to use here.

Some of the most popular fish for curries include salmon, tuna, tilapia, cod, haddock, and snapper.

Warm up the butter until it is sizzling then grab your salmon and place it skin down on the heated, buttered-up skillet. Press the fish into the warm skillet for just about 10-15 seconds and let the butter work its magic on the fish. It will also help you with even cooking of the skin.

But for tender, meaty skinless fillets or steaks of white fish like halibut, cod, striped bass, or swordfish, pan-searing is the everyday way to go, and it comes with its own set of problems, namely, sticking. Fish is notorious for falling apart in the skillet.

Tandoori fish has quickly become my new go-to fish recipe on busy weeknights! These tender and aromatic fillets are so simple to throw together and pack a big punch of flavor that your whole family will enjoy. This healthy recipe's versatile, keto, Whole30-friendly, and delicious!

Is tandoori fish good for health? ›

You may get addicted to this healthy fish recipe!

Oily fish is regarded as one of the healthiest food items one can have thanks to the omega 3 fatty acids in it.

Tandoori Fish Ingredients

Basa fish fillets – you can substitute these with any white fleshed fish you prefer (i.e. cod, halibut, sea bass). Lemon juice – from half a lemon. Olive oil – substitute with neutral oil, if desired. Spices – cumin, turmeric, garlic powder, onion powder salt, pepper.

Using moist-heat cooking methods -- poaching, steaming, braising or baking in parchment paper or foil -- and avoiding overcooking help keep lean fish succulent and flavorful.

The fish cooks well in a humid environment. This cooking, in fact, uses the cover of a sheet of tin foil or baking paper that hermetically closes the baking pan or wraps the fish completely so as to retain moisture. The sheet must then be removed halfway through cooking to facilitate browning.