zoom Atul Kochhar's Tandoori-style sea bass

    Save to your scrapbook

    Atul Kochhar's Tandoori-style sea bass

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Atul Kochhar's Tandoori-style sea bass


     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     


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars