From the Cook

1/5

Tandoori-Style Baked Fish

Jule’s Menu Verified

Julesmenu.de

Ingredients

Warning0 allergens identified

Tandoori-Style Baked Fish

1 shallotfinely chopped

5 cups fresh spinach leaves

¼ cup plain yogurt

1 tablespoon olive oil

1 small garlic clove

1 teaspoon garam masala

1 teaspoon smoked paprika

½ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon turmeric

salt and pepperto taste

2 white fish fillets

1¼ cups cooked basmati rice

Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Halve the shallot, peel it, and slice it into very thin rings. Wash the spinach and spin it dry (or drain it thoroughly).

Mix yogurt, oil, grated garlic (optional), and spices in a bowl and season generously with salt and pepper. Rinse the fish under cold water, pat dry with paper towels, and cut into slices about 2 to 3 centimeters thick.

Add the fish to the marinade and carefully turn it over in the marinade using a dough scraper or similar tool, ensuring that all pieces of fish are completely coated.

Place spinach and onions on a baking sheet, mix with a little extra olive oil (about 1 teaspoon) and spread evenly on the baking sheet.

Distribute the fish pieces evenly over the spinach and bake the tray in the oven at 200°C for 10 minutes, or until the fish is cooked through but the spinach is not burnt. (Your fish is done when it has an internal temperature of 55 to 60°C or is no longer translucent in the center).

Remove the baking tray from the oven and serve the fish fillets and vegetables with rice or a side dish of your choice.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Marinade Timing for Maximum Flavor 🕐
Marinate the fish fillets for at least 30 minutes (up to 2 hours) before baking to allow the yogurt and spices to penetrate deeply, creating a more authentic tandoori crust and tender interior.
Dry Your Fish Before Marinating 💧
Pat the fish fillets completely dry with paper towels before applying the yogurt marinade—this prevents excess moisture from steaming the fish and allows better browning in the oven.
Bloom Your Spices in Oil First 🌶️
Toast the cumin, chili powder, and garam masala in the olive oil for 30 seconds before mixing into the yogurt marinade to release their essential oils and intensify their warm, complex flavors.
Use High Heat and Position Correctly 🔥
Bake at 425°F on the upper-middle rack to get a caramelized, tandoori-style crust on the fish while keeping the spinach bed underneath from overcooking—this mimics traditional clay oven cooking.
Finish with Smoked Paprika Garnish ✨
Sprinkle the smoked paprika on top of the fish in the last 2 minutes of baking rather than adding it to the marinade, preserving its smoky aroma and creating a visually stunning presentation.