Spicy Baked Cod Fillets

Cod fillets are marinated in a blend of yogurt and spices then oven baked. This is a rich Indian delicacy that will definitely win your hearts. Serve with basmati rice biryani (spicy Indian rice) or plain white rice and lemon and lentil soup.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 274 Calories

Ingredients

• 1 egg, beaten
• 1 teaspoon white vinegar
• 2 tablespoons olive oil
• 2 teaspoons butter
• 2 tablespoons ground cumin
• 5 tablespoons lemon juice
• 1 teaspoon ground turmeric
• 1 teaspoon soy sauce
• ½ red onion, thinly sliced
• 2 tablespoons ground coriander
• ½ teaspoon salt, or to taste
• 1 lemon, cut into wedges
• 1 teaspoon ginger-garlic paste
• ½ teaspoon fresh-ground black pepper
• 2 tablespoons plain non-fat yogurt
• 2 tablespoons tandoori masala paste
• 2 teaspoons canned pureed tomatoes
• 2 ½ tablespoons cayenne pepper, or amount to taste
• 5 (6 ounce) cod fillets, rinsed and dried with paper towels
• 2 teaspoons chopped fresh cilantro, for garnish

Recipe Instructions

Step 1

Mix together in a large bowl the yogurt, ginger-garlic paste, tandoori paste, tomato puree, soy sauce, vinegar, lemon juice, egg, cayenne pepper (adjust amount to suit your taste), coriander, cumin, turmeric, salt and pepper. Place the fish fillets into the marinade and turn to coat each side. Cover bowl with plastic film and refrigerate for an hour.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Use one teaspoon each of the butter and olive oil to coat a shallow baking dish large enough to accommodate the fish in a single layer.

Step 3

Remove fish from marinade and place in baking dish. Drizzle with remaining olive oil and dot with the remaining butter. Bake in preheated over until golden brown on top, about 30 to 40 minutes.

Step 4

Place fish on warm serving platter and garnish with cilantro, lemon wedges, and onions.