Description
This Baked Tandoori Cod recipe offers a vibrant and flavorful twist on classic cod fillets, marinated in a rich blend of Indian spices and yogurt for tender, aromatic results. Perfectly baked to flaky perfection, it’s an easy and healthy dish that brings the essence of tandoori cooking into your oven without the need for a traditional tandoor.
Ingredients
Scale
For the Marinade
- 1/2 cup plain yogurt (or dairy-free yogurt)
- 2 tablespoons tandoori masala powder
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Main Ingredient
- 1 lb cod fillets (about 4 fillets)
For Garnish
- Fresh cilantro, chopped
- Lemon wedges
Instructions
- Prepare the Marinade: In a medium bowl, mix together the plain yogurt, tandoori masala powder, lemon juice, olive oil, ground cumin, ground coriander, turmeric, smoked paprika, ground ginger, garlic powder, salt, and pepper. Stir well until all the spices are fully incorporated into the yogurt base.
- Marinate the Cod: Pat the cod fillets dry with paper towels. Coat each fillet thoroughly with the marinade, ensuring they are evenly covered. Place the coated fillets in a shallow dish, cover with plastic wrap, and refrigerate for at least 15 minutes to allow the flavors to infuse.
- Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature allows the fish to bake quickly while developing a slightly charred exterior reminiscent of traditional tandoori cooking.
- Bake the Cod: Arrange the marinated cod fillets on a baking sheet lined with parchment paper or lightly greased baking dish. Bake in the preheated oven for 12-15 minutes or until the fish is opaque and flakes easily with a fork.
- Garnish and Serve: Once baked, transfer the cod fillets to serving plates. Garnish with freshly chopped cilantro and serve with lemon wedges on the side to squeeze over the top, adding a fresh burst of citrus flavor.
Notes
- To keep the fish moist, avoid overbaking; check at the 12-minute mark.
- Use dairy-free yogurt to make this recipe suitable for those with lactose intolerance.
- The tandoori masala powder can be adjusted in quantity to suit your spice preference.
- This dish pairs wonderfully with basmati rice, naan bread, or a fresh cucumber salad.
- For an extra smoky flavor, use smoked paprika instead of regular paprika.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
