If you’ve ever wondered how to bring bold, exotic flavors to your dinner table with minimal fuss, the Baked Tandoori Cod Recipe is here to delight you. This dish beautifully marries the delicate flakiness of fresh cod with the vibrant, aromatic spices of traditional tandoori cooking, all baked to perfection for a tender and juicy finish. Whether you’re a seasoned tandoori fan or new to this flavor world, this recipe offers a simple yet sensational way to enjoy a healthful, colorful meal packed with warmth and zest.
Ingredients You’ll Need
This Baked Tandoori Cod Recipe relies on a handful of straightforward ingredients, each carefully chosen to build layers of flavor, texture, and visual appeal. From creamy yogurt that tenderizes and balances the spices to the smoky paprika that adds depth, every ingredient plays a crucial and tasty role.
- 1 lb cod fillets: Choose fresh, firm fillets for the best flaky texture after baking.
- 1/2 cup plain yogurt: Acts as a tenderizing base and creamy binder for the spice mix; use dairy-free if preferred.
- 2 tablespoons tandoori masala powder: The star blend giving the dish its signature tangy and spicy flavor.
- 1 tablespoon lemon juice: Adds brightness and balances the rich spices with a fresh citrus punch.
- 1 tablespoon olive oil: Helps coat the fish evenly and encourages a lovely golden finish.
- 1 teaspoon ground cumin: Provides a warm, earthy note deepening the spice complexity.
- 1 teaspoon ground coriander: Offers a subtle floral, citrus undertone.
- 1/2 teaspoon turmeric: Adds a beautiful golden hue and mild bitterness.
- 1/2 teaspoon smoked paprika: Infuses a smoky richness; regular paprika works if you prefer less smokiness.
- 1/2 teaspoon ground ginger: Brings a refreshing warm spiciness.
- 1/2 teaspoon garlic powder: Enhances savory depth without overpowering.
- Salt and pepper, to taste: Essential for seasoning and balancing all flavors.
- Fresh cilantro, chopped: Adds a fresh, herbaceous burst at the end.
- Lemon wedges: Perfect for squeezing extra citrusy brightness on the finished dish.
How to Make Baked Tandoori Cod Recipe
Step 1: Prepare the Marinade
In a bowl, combine plain yogurt, tandoori masala powder, lemon juice, olive oil, ground cumin, coriander, turmeric, smoked paprika, ground ginger, garlic powder, salt, and pepper. Mix well until you create a smooth, vibrant paste that will envelop your cod fillets in layers of flavor.
Step 2: Marinate the Cod
Place the cod fillets in a shallow dish and spoon the marinade evenly over them, ensuring each piece is coated generously. Cover and let the fish marinate in the refrigerator for at least 30 minutes to allow the spices to penetrate and tenderize the fish beautifully.
Step 3: Preheat the Oven
Set your oven to 400°F (200°C) to prepare it for a quick bake that locks in moisture and crisps the edges just right, infusing the cod with the tandoori spices’ wonderful aroma.
Step 4: Bake the Cod
Place the marinated cod fillets on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Bake for 12 to 15 minutes, depending on the thickness, until the fish flakes easily with a fork and is opaque throughout.
Step 5: Garnish and Serve
Once baked to perfection, transfer the cod to a serving plate, sprinkle fresh cilantro on top for a pleasant bite of herbaceous green, and add lemon wedges on the side for that last bright burst of citrus. Your Baked Tandoori Cod Recipe is ready to enjoy!
How to Serve Baked Tandoori Cod Recipe
Garnishes
Fresh cilantro is your best friend here—it not only brightens the dish visually but complements the smoky, spicy flavor with a herbaceous lift. Lemon wedges are essential too, as a squeeze of lemon right before eating livens every bite with citrus zing.
Side Dishes
This dish pairs wonderfully with fluffy basmati rice or warm naan bread, which help soak up any marinade juices left behind. For extra freshness, consider a cucumber raita or a simple salad with crisp greens to balance the spices.
Creative Ways to Present
Serve your baked cod atop a bed of turmeric-infused quinoa or spiced roasted vegetables for a more modern, colorful plate. A dollop of cooling mango chutney on the side adds a sweet contrast that makes the flavors dance even more beautifully on the palate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the baked cod in an airtight container in the refrigerator. It’s best enjoyed within 2 days to maintain the freshest flavors and ideal texture.
Freezing
While fresh cod is wonderful, you can freeze any extra marinated, uncooked cod fillets before baking. Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before baking as directed.
Reheating
Reheat leftovers gently in a low oven (around 300°F or 150°C) or in a skillet over medium heat to keep the fish moist and prevent overcooking. Avoid microwaving as it can dry out the delicate cod.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While cod is mild and flaky, you can substitute with haddock, halibut, or even salmon for similar results with a slightly different texture and taste.
Is the yogurt necessary in this Baked Tandoori Cod Recipe?
Yes, yogurt is key as it tenderizes the fish, balances the spices’ heat, and creates a creamy marinade that sticks beautifully during baking.
Can I make this recipe vegan or vegetarian?
For a vegan twist, replace the cod with firm tofu or cauliflower steaks, and use dairy-free yogurt. The bold spices still shine and provide a satisfying plant-based option.
How spicy is the recipe?
This recipe is moderately spicy thanks to the tandoori masala and paprika but can be adjusted up or down by altering the amount of chili in your spice mix to suit your heat tolerance.
What can I use instead of tandoori masala powder?
If you don’t have tandoori masala, a blend of garam masala, paprika, cumin, coriander, and turmeric can work as a makeshift substitute with delicious results.
Final Thoughts
There’s something magic about the Baked Tandoori Cod Recipe that turns simple ingredients into a spectacular meal bursting with vibrant color and flavor. Whether for a special dinner or a quick weeknight treat, this recipe invites you to enjoy a delicious, healthy dish with warmth and spice that your whole family will adore. Give it a try—you might just find your new favorite way to cook fish!
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Baked Tandoori Cod Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
Description
This Baked Tandoori Cod Recipe is a flavorful and healthy way to prepare cod fillets with a vibrant Indian-inspired marinade. The cod is marinated in a blend of yogurt and tandoori spices, then baked to tender perfection, resulting in a deliciously spiced and moist fish dish perfect for a quick weeknight meal.
Ingredients
Fish
- 1 lb cod fillets (about 4 fillets)
Marinade
- 1/2 cup plain yogurt (or dairy-free yogurt)
- 2 tablespoons tandoori masala powder
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
To Serve
- Fresh cilantro, chopped
- Lemon wedges
Instructions
- Prepare the Marinade: In a medium bowl, combine the plain yogurt, tandoori masala powder, lemon juice, olive oil, ground cumin, ground coriander, turmeric, smoked paprika, ground ginger, garlic powder, salt, and pepper. Whisk until all the spices are evenly incorporated with the yogurt, creating a smooth and vibrant marinade.
- Marinate the Cod: Place the cod fillets in a shallow dish or zip-top bag, then pour the prepared marinade over the fish, ensuring each fillet is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease to prevent sticking.
- Bake the Cod: Arrange the marinated cod fillets on the prepared baking sheet in a single layer. Bake in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
- Garnish and Serve: Remove the cod from the oven and transfer to serving plates. Garnish with freshly chopped cilantro and serve with lemon wedges on the side for squeezing over the fish, enhancing the bright, tangy flavors of the tandoori marinade.
Notes
- For best results, marinate the cod for at least 30 minutes but not more than 2 hours, as the acidity from the lemon juice can start to cook the fish.
- If you prefer a spicier dish, add a pinch of cayenne pepper or extra tandoori masala to the marinade.
- This recipe is easily adaptable to use other firm white fish such as haddock or halibut.
- Serve the baked tandoori cod with basmati rice or naan and a side of cucumber raita for a complete meal.
- Use dairy-free yogurt to keep it suitable for lactose-intolerant diets.
