Oven Grilled Fish Recipe
If you love the rich taste of fish but find yourself short on time or energy for an elaborate cooking process, then this oven grilled fish recipe is for you! Whether you’re a beginner or an experienced cook, this easy yet flavorful dish will impress your guests or satisfy your hunger with minimal effort. With tender fish fillets, aromatic spices, and a crispy exterior, Oven Grilled Fish combines the best of both worlds: simplicity and flavor.
Ingredients
- 300 grams (1 medium) firm fish fillet (salmon, cod, tilapia, or trout)
- 1 tablespoon oil (for sautéing)
- ⅓ cup shallots, thinly sliced
- 1 teaspoon ginger garlic paste (or ½ teaspoon each grated ginger and garlic)
- 1 teaspoon red chili powder or paprika
- ¼ teaspoon turmeric
- ¾ teaspoon garam masala
- 1 teaspoon coriander powder
- 1 to 1½ tablespoons lemon juice (adjust to taste)
- ⅓ teaspoon salt (adjust to taste)
- 1 teaspoon roasted semolina (optional, for crunch)
Instructions
- Prepare the Marinade: Heat 1 tablespoon oil in a pan and sauté shallots until golden brown. Add ginger garlic paste and sauté for 1 minute. Stir in red chili powder, turmeric, coriander powder, garam masala, and salt. Cook for another minute until aromatic. Let the mixture cool, then blend with lemon juice into a coarse paste. If the paste is too thick, add a small splash of water.
- Prepare the Fish: Pat the fish fillets dry with a paper towel to remove excess moisture. Score the fish lightly with a knife to allow the marinade to seep into the flesh.
- Marinate the Fish: Coat the skin side of the fish with half of the marinade. Flip the fish and apply the remaining marinade on the other side. Let the fish marinate for at least 15 minutes.
- Grill in the Oven: Preheat your oven to 450°F (230°C) and set to the grill function. Place the marinated fish fillets on a greased tray and grill for 18–20 minutes. If you want extra crunch, sprinkle roasted semolina over the fish during the last 5 minutes.
- Check for Doneness: The fish is done when it flakes easily with a fork. The internal temperature should reach 145°F (63°C) at the thickest part.
- Serve: Serve your oven-grilled fish hot with your favorite sides, such as rice, vegetables, or a fresh salad.
Notes
Fish Choice: You can use various fish like salmon, cod, tilapia, or trout. Each fish will bring its unique texture and flavor to the dish, so feel free to experiment.
- Flavor Adjustment: If you prefer a spicier dish, increase the red chili powder or add fresh chilies to the marinade.
- Optional Crunch: Roasting semolina adds a delightful crunch to the fish. It’s optional but adds an extra layer of texture to the dish.
- Marinating Time: For the best flavor, allow the fish to marinate for at least 15 minutes, but if you have more time, marinate for up to an hour for deeper flavor penetration.