One Sheet Pan Tandoori Fish and Garlic Butter Cauliflower
This Tandoori Fish with Garlic Butter Cauliflower is a simple and easy one sheet pan dinner recipe. 6 ingredients and 30 Minutes. It’s Paleo, Whole 30, Low-Carb, Keto and Gluten-Free.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Garlic Butter Cauliflower:
- 1.5 lb Cauliflower (About 5-6 cups of florets)
- 2 tablespoon Butter (Melted)
- 1 tablespoon Minced Garlic
- to taste Salt and Pepper
- 1.5 lb Frozen White Fish (We used Hake. Our pack had 6 portions)
- 4 tablespoon Light Olive Oil (Or Avocado Oil)
- 4 tablespoon Tandoori Spice Mix
Preheat your oven grill. (400F/220C+)
In a bowl, toss the cauliflower and the butter and garlic together until evenly coated.
Dump the cauliflower to one side of a large sheet pan and set aside.
Mix the oil and Tandoori Spice Mix together and pour over the fish fillets. Coat evenly.
Arrange the fish fillets next to the cauliflower and pop into to oven (in the middle rack).
Bake for approximately 20 minutes. Keep and eye on every few minutes after 10 minutes, because the cooking time depends on the size of the fish portions. When the fish is cooked, it will flake easily.
Calories: 349kcal | Carbohydrates: 10.6g | Protein: 29.9g | Fat: 22.2g | Saturated Fat: 5.7g | Cholesterol: 76mg | Sodium: 263mg | Potassium: 532mg | Fiber: 4.3g | Sugar: 4.1g | Calcium: 90mg | Iron: 1.3mg