zoom Atul Kochhar's Tandoori-style sea bass

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    Atul Kochhar's Tandoori-style sea bass

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    Atul Kochhar's Tandoori-style sea bass

    Ingredients

     2 180g packs 2 sea bass fillets (use one pack for smaller appetites)

    For the marinade:                          
    10 cloves of garlic, finely chopped
    Zest of ½ lime and 1 tbsp juice
    3 dried lime leaves, finely chopped        
    2 tsp mild chilli powder
    1 tsp garam masala                      
    ½ x 28g pack coriander leaves    
    2 tsp gram flour, lightly toasted
    50g yogurt    

    Lime juice and salad, to serve     

    Method

    1. Blend together all the marinade ingredients.
    2. Coat the sea bass fillets in the marinade, and refridgerate for at least 30 minutes, but no longer than 2 hours.
    3. When you’re ready to cook, shake off the excess marinade from the fish. Cook skin-side down on a preheated griddle pan or barbecue, turning once, until cooked through and the skin is crisp about 1-2 minutes each side.
    4. Sprinkle with lime juice and serve with a seasonal salad.

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