Baked Tandoori Fish
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.
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.
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