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Tandoori Fish by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
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5 from 1 vote

Tandoori Fish

Tandoori fish has quickly become my new go-to fish recipe on busy weeknights! These tender and aromatic fillets are so simple to throw together and pack a big punch of flavor that your whole family will enjoy. This healthy recipe's versatile, keto, Whole30-friendly, and delicious!
Prep Time10 mins
Cook Time10 mins
Total Time40 mins
Course: Dinner
Cuisine: Indian
Keyword: fish, gluten-free, keto, low carb, paleo, Primal, seafood, Whole30
Servings: 4 servings
Calories: 357kcal
Author: Michelle Tam


  • 4 6-ounce white fish fillets (e.g., cod, sea bass, etc.)
  • 1 teaspoon Diamond Crystal kosher salt ½ teaspoon if using Morton’s brand kosher or a fine grain salt
  • ½ cup plain coconut yogurt coconut cream, or full-fat coconut milk
  • 1 tablespoon tandoori spice mix (no salt added)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 lemon sliced into wedges


  • Blot the fish fillets dry with paper towel. Sprinkle salt on both sides of the fillets.
  • In a large bowl, combine the coconut yogurt, tandoori spice mix, and lemon juice. Mix well to combine. (Using my bottled Tandoori marinade? Shake up the bottle and measure out ½ cup for the marinade.)
  • Add the salted fish fillets and coat them well with the marinade. Marinate for 20 minutes and up to 1 hour in the fridge. (Heck, you can totally skip this part and the fish will still taste fab.)
  • Heat oven to 400°F with the rack in the middle. Lay the four fillets on a rimmed baking sheet lined with a piece of parchment paper.
  • Pop the tray of fish in the oven. Bake for 8-15 minutes (depending on the thickness of the fillets) or until the internal temperature in the thickest part of the fillet reaches 145°F. No meat thermometer? Cook until the fish is opaque and flakes easily when nudged with a fork. (P.S.: 1-inch fillets take about 10 minutes, but thinner fillets can cook quicker).
  • Serve with lemon wedges and your favorite veggie side dish. I like to serve the fish with a big green salad, roasted veggies, or cauliflower rice.



  • If you’re using my bottled Tandoori marinade, just measure out ½ cup of it for step 2!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 357kcal | Carbohydrates: 7g | Protein: 29g | Fat: 19g | Fiber: 2g