Cooking fish at home can often seem intimidating however it does not have to be. My go to way to cook fish is either in a curry or roasted in the oven. The star of this recipe is amchur, a spice native to India. Amchur, a light brown in color sun dried mango powder is absolutely delicious on roasted fish. The lemon notes of the crushed coriander seeds accentuate the flavor of the amchur.
Makes 2 small servings
ingredients
1 pound fillet of snapper with skin on
1/2 teaspoon sea salt
1/2 teaspoon ground turmeric
3 tablespoons olive oil
1 tablespoon amchur
Sprinkling of crushed coriander seeds
Pinch of chili powder
Raita:
1 cup plain whole-milk yogurt
1 cup minced green apple, cored but not peeled
1/2 cup minced red onion
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
instructions
Marinate the fish with salt, turmeric, and olive oil and set it aside for 15 to 20 minutes or up to 4 to 6 hours.
To make raita, combine yogurt with apple, onion, salt, and cumin. Refrigerate until ready to use.
Preheat the oven to 400°F. Place the fish skin side down on a parchment paper lined baking pan. Bake the fish for 2 to 3 minutes, then turn the oven off. After 10 minutes, remove the fish from the oven and sprinkle the amchur, crushed coriander seeds, and chili powder.
Serve immediately with raita.
notes & variations
Recipe works well with other firm fish like halibut or red fish; however, cooking times will vary depending on the thickness of the fish.
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Substitute apple for mango in the raita.
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