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
Scale
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.
