This baked tandoori fish is a simple, oven-baked recipe made with flaky haddock, olive oil, garlic, lemon juice, and a bold tandoori spice blend. It's an easy way to enjoy classic tandoori flavors at home without a grill or long marinating time.
A Quick Look at the Recipe
✅ Recipe Name: Tandoori Fish
🕒 Ready In: ~25 minutes
👪 Serves: 4 servings
🍽 Calories: ~280 per serving
🥣 Main Ingredients: Haddock fillets, tandoori spice mix, garlic, lemon juice, olive oil
📖 Dietary Info: Gluten-free, dairy-free
👌 Difficulty: Easy - simple prep and oven-baked
SUMMARIZE & SAVE THIS CONTENT ON
The fish bakes quickly, staying tender on the inside while the spices form a flavorful coating on the outside. With just a handful of ingredients and minimal prep, this recipe works well for both weeknight dinners and lighter, protein-forward meals.
If you enjoy easy seafood dishes like this one, you may also like our Seafood Stew, Cod Fish Tacos, or Creamy Garlic Scallops for more easy weeknight meals.
Jump to:
Why You'll love this Baked Tandoori Fish:
Oven-baked and easy: No grill or long marinating time required.
Bold flavor with minimal ingredients: Tandoori spice mix adds depth without complicated prep.
Quick cooking time: The fish bakes fast, making it a great option for weeknight dinners.
Light yet satisfying: Flaky fish with a well-seasoned coating that doesn't feel heavy.
Versatile: Works well with rice, roasted vegetables, or simple sides.
Key Ingredients:
- haddock fillets. A mild, flaky white fish that cooks quickly and absorbs the tandoori spices well.
- lemon juice. Brightens the dish and helps balance the richness of the spices.
- tandoori spice mix. Use a store-bought or homemade tandoori spice. Adjust quantity to your spice preference.
- garlic. Adds depth and savory balance to the spice blend.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different fish: Cod, tilapia, or halibut work well in place of haddock; adjust baking time slightly based on thickness.
- Adjust the spice level: Use less tandoori spice mix for a milder flavor or add a pinch of cayenne for extra heat.
- Make it citrus-forward: Swap lemon juice for lime juice for a slightly different flavor profile.
- Try a broiled finish: For more color, broil the fish for 1-2 minutes at the end, watching closely to prevent overcooking.
How to Make Baked Tandoori Fish:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
- Pat the haddock fillets dry with paper towels and place them on the prepared baking sheet.
- In a small bowl, whisk together the olive oil, minced garlic, tandoori spice mix, and lemon juice until well combined.
- Brush the spice mixture evenly over the fish fillets, coating the tops and sides.
- Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove from the oven and let rest for a minute before serving.
Recipe Notes & Tips:
- Pat the fish dry first: Removing excess moisture helps the seasoning adhere and improves texture.
- Watch the thickness: Thicker fillets may need an extra 1-2 minutes in the oven; thinner pieces will cook faster.
- Avoid overcooking: The fish is done when it flakes easily with a fork and turns opaque, over baking can dry it out.
- Use parchment or oil: This helps prevent sticking and makes cleanup easier.
- Rest briefly before serving: Letting the fish rest for a minute helps the juices settle and keeps it moist.
- Serving Suggestions: We love pairing this fish with Sautéed Broccolini and Garlic Roasted Potatoes.
Save this Recipe
Enter your email address and we'll send it straight to your inbox.
How to Store:
Refrigerator: Store leftover baked tandoori fish in an airtight container for up to 3 days.
Reheat: Reheat gently in a 300°F oven for 8-10 minutes or in a skillet over low heat just until warmed through to prevent drying out.
Freezer: Not recommended. The texture of baked fish can become soft and watery once thawed.
Baked Tandoori Fish FAQs:
Baked tandoori fish is mildly to moderately spiced, depending on the tandoori spice blend used. You can reduce the amount of spice mix for a milder dish or add cayenne for more heat.
Firm white fish like haddock, cod, halibut, or tilapia works best for baked tandoori fish because it holds its shape and flakes easily once cooked.
Baked tandoori fish is done when it turns opaque and flakes easily with a fork. The internal temperature should reach 145°F at the thickest part.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
Baked Tandoori Fish
Ingredients
- 1 ½ pounds haddock fillets
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 3 tablespoons tandoori spice mix
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
- Pat the haddock fillets dry with paper towels and place them on the prepared baking sheet.
- In a small bowl, whisk together the olive oil, minced garlic, tandoori spice mix, and lemon juice until well combined.
- Brush the spice mixture evenly over the fish fillets, coating the tops and sides.
- Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove from the oven and let rest for a minute before serving.
Nutrition
Notes
- Pat the fish dry first: Removing excess moisture helps the seasoning adhere and improves texture.
- Watch the thickness: Thicker fillets may need an extra 1-2 minutes in the oven; thinner pieces will cook faster.
- Avoid overcooking: The fish is done when it flakes easily with a fork and turns opaque, over baking can dry it out.
- Use parchment or oil: This helps prevent sticking and makes cleanup easier.
- Rest briefly before serving: Letting the fish rest for a minute helps the juices settle and keeps it moist.
- Serving Suggestions: We love pairing this fish with Sautéed Broccolini and Garlic Roasted Potatoes.
Libby says
Amazingly, I had all the ingredients on hand. This came together really quickly and easily. I really like the idea of cooking the frozen fish straight from the freezer--I never thought I could do that! Adding the tandoori spice to the olive oil was also a great hack.