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Whole Roasted Tandoori Sea Bream

If you're tired of the classic grilled fish, here is a new and exotic way of serving it. You can cook your favorite fish with this tandoori marinade. Not only will it flavor the meat, but yogurt usually makes it more tender than usual. We have chosen sea bream due to its white meat and delicate flavor.

If you're tired of the classic grilled fish, here is a new and exotic way of serving it. You can cook your favorite fish with this tandoori marinade. Not only will it flavor the meat, but yogurt usually makes it more tender than usual. We have chosen sea bream due to its white meat and delicate flavor.

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Ingredients

3.5 ounces of yogurt
½ teaspoon paprika powder
½ teaspoon black peppercorn , crushed
½ teaspoon garam masala
salt
1 whole sea bream , around 1.5 pounds (700 grams)
3 potatoes , sliced
1 tablespoon vegetable oil
½ teaspoon cumin powder
½ teaspoon chili powder
pepper
salad mix (optional)

Ingredients

Steps

1
Done

Place the sea bream on a wooden board.

2
Done

Start with the tandoori marinade. Add the yogurt in a small bowl. Add the paprika powder, crushed peppercorns, garam masala, and salt. Mix until smooth.

3
Done

Superficially score the sea bream, about 0.4 inches (1 cm). Use a brush and gently spread the yogurt mix over the fish.

4
Done

For the potatoes, first, add them in a large bowl. Add the vegetable oil, cumin powder, chili powder, salt, and pepper. Mix them well.

5
Done

Preheat the oven to 400 degrees F/200 degrees C.

6
Done

Line a baking tray with parchment paper and lay the potatoes and sea bream in a baking tray. Slide the tray into the oven for the next 45 minutes.

7
Done

You can serve the dish on a bed of salad.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

677 kcal
Calories
75 g
Protein
14 g
Fat
60 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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