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!
Servings: 4 servings
Ingredients
- 4 6-ounce boneless and skinless white fish fillets e.g., cod, sea bass, tilapia, barramundi
- 1 teaspoon Diamond Crystal kosher salt ½ teaspoon if using Morton’s brand kosher or a fine grain salt
- ½ cup plain coconut yogurt or 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
Instructions
- 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.
- 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.
Video
Nutrition
Calories: 357kcal | Carbohydrates: 7g | Protein: 29g | Fat: 19g | Fiber: 2g