Tandoori Fish
JERF, Keto, Paleo, Whole 30, Seafood
Ingredients
4 (6-ounce) white fish fillets (e.g., cod, sea bass, etc.)
1 teaspoon Diamond crystal kosher brand salt (½ teaspoon if using Morton’s brand kosher or a fine grain salt)
½ cup plain coconut yogurt (I like Coyo, Anita’s Coconut Yogurt, and Living Cultures Superfood brands), coconut cream, or full-fat coconut milk
1 tablespoon tandoori spice mix (no salt added)
1 tablespoon freshly squeezed lemon juice
1 lemon, sliced into wedges
Directions
Blot the fish fillets dry with paper towel. Sprinkle salt on both sides of the fillets.
In a large bowl, combine the coconut yogurt, tandoori spice mix, and lemon juice. Mix well to combine.
Add the salted fish fillets and coat them well with the marinade.
Marinate for 20 minutes, and up to 1 hour in the fridge.
Heat oven to 400°F with the rack in the middle. Lay the fillets on a rimmed baking sheet lined with a piece of parchment paper.
Pop the tray of fish in the oven.
Bake for 8-15 minutes (depending on the thickness of the fillets) or until the internal temperature in the thickest part of the fillet reaches 145°F.
No meat thermometer? Cook until the fish is opaque and flakes easily when nudged with a fork. (P.S.: 1-inch fillets take about 10 minutes, but thinner fillets can cook quicker).
Serve with lemon wedges and your favorite veggie side dish. I like to serve the fish with a big green salad, roasted veggies, or cauliflower rice.