Sheet-Pan Tandoori Fish
Crispy-skinned fish coated in tandoori spices, roasted on a sheet pan in 20 minutes. Serve with lemon wedges and fresh cilantro for a restaurant-quality dinner at home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 245
- Protein
- 32g
Ingredients
- 2 fillets (about 6 oz each) fish fillets (salmon, cod, or halibut), skin-on
- ¼ cup plain yogurt
- 1.5 tablespoons tandoori spice blend
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- ½ teaspoon salt
Instructions
- 1
Set the oven to 425°F and wait for the indicator light or beep to show it is fully heated, about 10 minutes.
- 2
Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 3
In a small bowl, stir together the yogurt, tandoori spice blend, lemon juice, minced garlic, and salt until the mixture is smooth and uniform.
- 4
Pat both fish fillets dry with a paper towel so the skin will crisp up when roasted.
- 5
Lay both fillets skin-side down on a sheet pan lined with aluminum foil.
- 6
Spread about 2 tablespoons of the tandoori yogurt mixture evenly across the top of each fillet, covering the flesh side completely.
- 7
Slide the sheet pan into the preheated oven and roast until the fish flesh is opaque throughout and flakes apart easily with a fork, about 12–14 minutes.
- 8
Carefully remove the sheet pan from the oven using oven mitts.
- 9
Slide each fillet onto a plate using a wide spatula, keeping the skin intact.
Tools you’ll need
- oven
- sheet pan (13 x 18 inches)
- aluminum foil
- small mixing bowl
- spoon
- paper towels
- fork
- wide spatula
- oven mitts
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
