Easiest flavorsome Baked Fish, marinated with a spicy lemony masala and oven grilled to perfection. Serve it with rice or as a side in any meal.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Yield: 2
- Category: Appetizer
- Cuisine: Indian
Ingredients
- 300 grams (1 medium) fish fillet ((any firm fish))
- 1 tablespoon oil
- ⅓ cup shallots ((sliced thin or yellow onion))
- 1 teaspoon ginger garlic paste ((or ½ tsp each grated))
- 1 teaspoon red chili powder (or paprika)
- ¼ teaspoon turmeric
- ¾ teaspoon garam masala
- 1 teaspoon coriander powder
- 1 to 1½ tbsp lemon juice ((adjust to taste))
- ⅓ teaspoon salt ((adjust to taste))
- 1 teaspoon roasted semolina ((optional))
Method
- Heat oil in a pan and saute shallots until golden. Add ginger garlic and saute for 1 minute. Stir in all the ground spices and salt. Saute for a minute. Cool down and grind or crush to a coarse thick paste with lemon juice. If it is too thick, add a splash of water.
- Grease a prepared tray with little oil. Pat dry the fish and score in 3 to 4 places, keeping the base intact. Apply half of this over the fish, on the skin side. (If you want remove the skin and apply.) Turn it to the other side and apply the rest.
- Grill in oven: Preheat your oven at 450 F - 230 C, set to grill function for at least 15 mins. Place your tray in the center rack and grill for 18 to 20 mins depending on the thickness of your fish. Optionally if you want - during the last 5 mins bring the tray out of the oven and sprinkle the semolina and continue to bake.
- When done your fish flakes easily at the prick of the fork. The internal temperature of the fish in the thickest part should reach 145 F.
- Serve Baked fish hot with rice or as a side in any meal.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.