Indian Spiced Baked Fish Recipe

Fish: Any white fish fillets will work, such as cod, tilapia, or haddock.

Olive oil: Used to coat the fish and help the spices adhere.

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

Cumin powder: Provides a nutty, peppery taste.

Coriander powder: Offers a citrusy, slightly sweet flavor.

Garam masala: A blend of ground spices common in Indian cuisine, adding depth and complexity.

Salt: Enhances the overall flavor of the dish.

Red chili powder: Adds heat and a touch of smokiness.

Lemon juice: Brings a fresh, tangy brightness to the fish.

When preparing the spice mixture, ensure that you thoroughly combine all the ingredients to create a uniform paste. This will help in evenly coating the fish fillets and ensuring that each piece is infused with the rich, aromatic flavors of the spices. Additionally, let the fish marinate for at least 10-15 minutes before baking to allow the spices to penetrate the flesh, enhancing the overall taste.

• Fish - Substitute with tofu: For a vegetarian option, tofu can absorb the spices well and provide a similar texture.

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

• Turmeric powder - Substitute with saffron: Saffron can provide 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 that can mimic coriander.

• Garam masala - Substitute with curry powder: Curry powder can provide a similar blend of spices, though it may have a slightly different flavor profile.

• Salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• Red chili powder - Substitute with paprika: Paprika provides a milder heat and a similar color to red chili powder.

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

• Allow the fish fillets to cool completely at room temperature 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 if you plan to consume the fish within 2-3 days. For longer storage, proceed to freezing.
• To freeze, wrap each fish fillet individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and maintain the flavor.
• Place the wrapped fish fillets in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.
• Store the fish fillets in the freezer for up to 2 months. For best results, consume within this timeframe to enjoy optimal taste and texture.
• When ready to reheat, thaw the fish fillets in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the fish fillets in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat in a microwave on medium power, checking every 30 seconds to avoid overcooking.
• Serve the reheated fish fillets with a fresh side of rice or salad to complement the flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover fish fillets on a baking tray lined with parchment paper. Cover the fish with aluminum foil to retain moisture. Heat for about 10-15 minutes or until the fish is warmed through. This method helps maintain the texture and flavor of the spices.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the fish fillets in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the fish is heated evenly. This method is quick and keeps the fish moist.

• Microwave Method: Place the fish fillets on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 1-2 minutes, checking halfway through. Be cautious not to overheat, as this can make the fish rubbery.

• Steaming Method: Set up a steamer by boiling water in a pot and placing a steaming basket on top. Place the fish fillets in the basket, cover, and steam for about 5 minutes or until heated through. This method preserves the moisture and delicate texture of the fish.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the fish fillets in the air fryer basket. Heat for about 5-7 minutes, checking halfway through. This method gives a slight crispiness to the exterior while keeping the inside moist.

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

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

• Baking tray: Used to place the coated fish fillets for baking.

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

• Basting brush: Used to coat the fish fillets evenly with the spice mixture.

• Lemon squeezer: Used to extract lemon juice efficiently.

• Spatula: Used to transfer the fish fillets onto the baking tray and to serve them once cooked.

• Oven mitts: Used to safely handle the hot baking tray when removing it from the oven.

Pre-mix the spices: Combine turmeric powder, cumin powder, coriander powder, garam masala, salt, and red chili powder in advance and store in an airtight container.

Marinate ahead: Coat the fish fillets with the spice mixture and refrigerate for up to 24 hours to enhance flavor and save time on cooking day.

Use parchment paper: Line your baking tray with parchment paper for easy cleanup.

Batch cooking: Double the recipe and bake extra fish fillets to use in salads or sandwiches later in the week.