Spicy Indian Baked Cod

Spicy Indian Baked Cod


15 people made this

Cod or other whitefish fillets are marinated in a blend of yoghurt and spices then oven baked. Serve with basmati rice.

kanthi sharma

Serves: 5 

  • For Marinade
  • 2 tablespoons plain non-fat yoghurt
  • 1 teaspoon ginger-garlic paste
  • 2 tablespoons tandoori masala paste
  • 2 teaspoons tinned pureed tomatoes
  • 1 teaspoon soy sauce
  • 1 teaspoon white vinegar
  • 5 tablespoons lemon juice
  • 1 egg, beaten
  • 2 1/2 tablespoons cayenne pepper, or amount to taste
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon fresh-ground black pepper
  • 5 cod fillets, rinsed and dried with paper towels
  • 2 teaspoons butter
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh coriander, for garnish
  • 1 lemon, cut into wedges
  • 1/2 red onion, thinly sliced

Preparation:10min  ›  Cook:40min  ›  Extra time:1hour marinating  ›  Ready in:1hour50min 

  1. Mix together in a large bowl the yoghurt, ginger-garlic paste, tandoori paste, tomato puree, soy sauce, vinegar, lemon juice, egg, cayenne pepper (adjust amount to suit your taste), coriander, cumin, turmeric, salt and pepper. Place the fish fillets into the marinade and turn to coat each side. Cover bowl with plastic film and refrigerate for an hour.
  2. Preheat oven to 200 degrees C. Use one teaspoon each of the butter and olive oil to coat a shallow baking dish large enough to accommodate the fish in a single layer.
  3. Remove fish from marinade and place in baking dish. Drizzle with remaining olive oil and dot with the remaining butter. Bake in preheated over until golden brown on top, about 30 to 40 minutes.
  4. Place fish on warm serving platter and garnish with coriander, lemon wedges, and onions.


Tandoori masala paste can be purchased in any Indian market.

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