Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Marinade
Equipment
Oven; tray; parchment; bowl; spatula; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Marinate · About 20 min
- Pat fish dry. Mix 650 g firm white fish, cut into 4 cm pieces, 120 g thick yogurt, 15 g ginger-garlic paste, 15 ml lemon juice, 20 ml neutral oil, 1 tsp ground cumin, 1 tsp paprika, ½ tsp garam masala, ¾ tsp salt gently. Cover and refrigerate for 20 minutes.
Prepare the oven · About 10 min
- Heat the oven to 220°C / 425°F. Line a tray; leave spaces between fish pieces.
Roast · About 15 min
- Roast the coated fish for 12–15 minutes, turning carefully halfway.
Check: Fish reaches 63°C / 145°F; edges are lightly browned.
Serve · About 2 min
- Rest for 2 minutes before lifting with a wide spatula.
Tips
- A long acidic marinade can soften fish too much.
- Use thick yogurt so the coating clings.
Substitutions
- Use salmon instead of white fish.
- Use mild chili powder instead of paprika for more heat.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Mix marinade without fish one day ahead and refrigerate it.
- Cut fish ahead and keep it cold; combine shortly before roasting.
FAQ
Can I use wooden skewers?
Soak them before use and follow their heat instructions. A tray works without skewers.
Why is there liquid on the tray?
Fish and yogurt release water. Space the pieces so moisture can evaporate.
Can I grill it?
Use a grill basket for fragile pieces and keep the 63°C / 145°F check.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
