Make the spice paste - Grind lime juice, tomato paste, garlic, ginger, red onion, salt, ground turmeric, coriander powder, chili powder, smoked paprika or Kashmiri chili powder and oil to a fine paste.
Score the fish a few times on both sides, shallow cuts, not all the way to the bone. Pat the fish dry outside and inside.
Rub the paste all over the fish, get it in the slits. Rub it on the inside. Place the fish in a bowl, cover and marinate in the fridge for 30 minutes.
Heat your oven to 450 degrees Fahrenheit or 232 degrees celsius. Spread vegetable oil on a baking tray. Place both fish on the tray. Cook the fish in the top rack of your heated oven for 15 minutes. After 15 minutes, drizzle a little oil over the top of the fish. Put it back in the oven for another 15 minutes or until the fish is cooked. Use a steel spatula to get under the fish. Use a second spatula to hold it and transfer to a serving plate.
Recipe Notes
Flaky, perfectly cooked fish. The paste stayed on the fish, browned a little and is delicious with a slight smoky flavor. The flesh comes off the bone easily.
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