Sheet-Pan Tandoori Pomfret with Mint Chutney
Whole pomfret coated in tandoori spices and roasted until charred, served with fresh mint chutney, raw onions, and lemon. Ready in 18 minutes with minimal prep.
- Total time
- 18 min
- Servings
- 2
- Calories
- 280
- Protein
- 38g
freshboldindianfishcharredtenderweeknightdinner
Ingredients
- 2 fish, 10–12 oz each whole pomfret (or snapper), cleaned and patted dry
- 3 tbsp tandoori spice blend (paprika, cumin, coriander, garam masala, chili powder)
- ¼ cup yogurt, plain
- ½ cup fresh mint leaves, packed
- 1 medium red onion, thinly sliced
- 1 lemon lemon (halved for wedges + juice)
Instructions
- 1
Mix yogurt with 2 tbsp tandoori spice, then rub all over the fish inside and out.
- 2
Spread on a sheet pan, drizzle with oil, and roast at 425°F for 12–14 minutes until edges char.
- 3
Blend mint, remaining 1 tbsp tandoori spice, juice of half a lemon, and salt with 2 tbsp water.
- 4
Transfer fish to a plate, top with mint chutney, scatter raw onions, and serve with lemon wedges.
Tools you’ll need
- sheet pan
- small bowl for spice rub
- blender or food processor
- oven preheated to 425°F
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