Tandoori Fish

  • Yield : 4
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

4 Cod Or Haddock Fillets (Skin On)
Lemon Wedges To Garnish
150 gm Natural Yoghurt
Juice Of 1 Lemon
1 Onion (Grated)
1 Teaspoon of Ground Cumin
2 Teaspoons Of Paprika
Pinch of Cayenne Pepper
Salt And Pepper To Season

To make the marinade, in a mixing bowl add yoghurt with lemon juice, grated, onion, cumin, paprika, cayenne pepper and  sprinkle of salt and pepper. Place the fish on a plate, Sprinkle salt and pepper on fish on both sides, place half the marinade on bottom side first then, half on the top side, cover the pate with cling film and allow place in fridge to marinade for at least an hour. Heat the grill to medium heat and place the fish on your grill rack, skin side up first and grill for about 5 mins then carefully turn over with a fish slice, spread any left over marinade on top of the top side of your fish and place back under the grill for a further 5 mins until cooked through and topping is golden brown,Transfer the fish to a warmed plate and garnish with lemon wedges and serve at once.

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