Indian Spiced Baked Fish Recipe

Fish: Choose fillets like tilapia or cod for a mild flavor that absorbs the spices well.

Olive oil: Used to mix with the spices and coat the fish, adding a rich texture.

Turmeric powder: Adds a warm, earthy flavor and vibrant color to the dish.

Cumin powder: Provides a nutty, peppery taste that complements the fish.

Coriander powder: Offers a citrusy, slightly sweet flavor that balances the spices.

Garam masala: A blend of spices that gives the dish its distinctive Indian aroma and taste.

Salt: Enhances the overall flavor of the dish.

Red chili powder: Adds heat and a spicy kick to the fish.

Lemon juice: Provides a tangy freshness that brightens the flavors.

Garlic: Minced garlic infuses the fish with a robust, aromatic flavor.

To ensure the fish fillets are evenly coated with the spice mixture, use a pastry brush to apply the mixture. This allows for a more even distribution of the flavors and ensures that every bite is packed with the aromatic spices. Additionally, let the marinated fish sit for about 10-15 minutes before baking to allow the spices to penetrate the fish for a deeper flavor.

• fish fillets - Substitute with chicken breast: If you prefer poultry, chicken breast can be used. Adjust cooking time accordingly.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that complements Indian spices.

• turmeric powder - Substitute with saffron: Saffron provides a similar color and a unique flavor, though it is more expensive.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor profile to cumin.

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet and aromatic flavor similar to coriander.

• garam masala - Substitute with curry powder: Curry powder has a different blend of spices but can provide a similar depth of flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, enhancing the overall flavor.

• red chili powder - Substitute with paprika: Paprika offers a milder heat and a smoky flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the spices well.

• Allow the fish fillets to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Place the cooled fish fillets in an airtight container. If stacking the fillets, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator. The fish will remain fresh for up to 2 days.
• For longer storage, wrap each fish fillet tightly in plastic wrap, then place them in a freezer-safe bag. Squeeze out as much air as possible before sealing.
• Label the bag with the date of freezing. The fish can be frozen for up to 2 months.
• To reheat, thaw the fish fillets in the refrigerator overnight. Preheat your oven to 350°F (175°C) and bake the fish for 10-15 minutes, or until heated through.
• Alternatively, you can reheat the fish in a microwave. Place the fish fillet on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes, checking frequently to avoid overcooking.
• Serve the reheated Indian spiced baked fish with fresh lemon wedges and your favorite side dish.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover fish fillets on a baking sheet lined with parchment paper.
  3. Cover the fillets with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, or until the fish is heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the fish fillets in the skillet and cover with a lid.
  4. Cook for about 3-5 minutes on each side, or until the fish is warmed through.

• Microwave Method:

  1. Place the fish fillets on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming basket.
  2. Bring water to a gentle boil.
  3. Place the fish fillets in the steaming basket and cover.
  4. Steam for about 5-7 minutes, or until the fish is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the fish fillets in the air fryer basket.
  3. Air fry for about 5-7 minutes, checking halfway through to ensure even heating.

• Oven: Used to bake the fish at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine olive oil, turmeric, cumin, coriander, garam masala, salt, red chili powder, lemon juice, and minced garlic.

• Baking dish: Holds the fish fillets while they bake in the oven.

• Measuring spoons: Used to measure out the spices and olive oil accurately.

• Knife: Used to mince the garlic cloves.

• Cutting board: Provides a safe surface to mince the garlic.

• Spoon: Used to mix the spice mixture in the mixing bowl.

• Tongs: Helps to handle the fish fillets without breaking them.

• Fork: Used to check if the fish is cooked through and flakes easily.

• Lemon squeezer: Extracts juice from the lemon efficiently.

• Serving plate: Used to serve the baked fish hot with lemon wedges and your favorite side dish.

Prepare the marinade ahead: Mix the spices and olive oil the night before to save time on the day of cooking.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

Line the baking dish: Use parchment paper or foil to line the baking dish for easy cleanup.

Batch cook: Double the recipe and freeze extra fish fillets for a quick meal later.

Preheat the oven early: Turn on the oven before you start prepping to ensure it’s ready when you are.