Sheet-Pan Tandoori Pomfret with Raita
Whole pomfret marinated in tandoori spices, charred on a sheet pan in 18 minutes. Served with cooling raita, rice, and lemon—a restaurant-quality Indian dinner that tastes like a long braise but cooks in one pan.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 fish (8–10 oz each) whole pomfret, cleaned and scored
- 4 tbsp tandoori spice paste (or garam masala + chili powder + cumin + turmeric)
- ½ cup Greek yogurt
- 2 whole (juiced + sliced) lemon, divided
- 1 cup cooked basmati rice (steamed or boiled)
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Pat pomfret dry inside and out. Season cavities and skin with salt. Mix tandoori paste with 3 tbsp yogurt and juice of 1 lemon.
- 2
Rub marinade all over fish, working it into scores and cavity. Let sit 5 minutes while oven preheats to 475°F.
- 3
Arrange fish on an oiled sheet pan. Roast 12–14 minutes until skin chars and flesh flakes at thickest point.
- 4
While fish roasts, whisk remaining yogurt with juice of 1 lemon and a pinch of salt. Divide rice between plates.
- 5
Transfer fish to plates. Top raita with cilantro. Arrange lemon slices alongside. Serve immediately.
Tools you’ll need
- sheet pan
- small bowl (for marinade)
- paper towels
- instant-read thermometer (optional, for flesh doneness)
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