Spicy Baked Cod Fillets Recipe - Allrecipes.com
  • READY IN ABOUT 2 hrs

Spicy Baked Cod Fillets

Recipe by  

"Cod fillets are marinated in a blend of yogurt and spices then oven baked. This is a rich Indian delicacy that will definitely win your hearts. Serve with basmati rice biryani (spicy Indian rice) or plain white rice and lemon and lentil soup."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings

Directions

  1. Mix together in a large bowl the yogurt, ginger-garlic paste, tandoori paste, tomato puree, soy sauce, vinegar, lemon juice, egg, cayenne pepper (adjust amount to suit your taste), coriander, cumin, turmeric, salt and pepper. Place the fish fillets into the marinade and turn to coat each side. Cover bowl with plastic film and refrigerate for an hour.
  2. Preheat oven to 400 degrees F (200 degrees C). Use one teaspoon each of the butter and olive oil to coat a shallow baking dish large enough to accommodate the fish in a single layer.
  3. Remove fish from marinade and place in baking dish. Drizzle with remaining olive oil and dot with the remaining butter. Bake in preheated over until golden brown on top, about 30 to 40 minutes.
  4. Place fish on warm serving platter and garnish with cilantro, lemon wedges, and onions.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 40 mins
  • READY IN 1 hr 50 mins

Footnotes

  • Editor's Note
  • Tandoori masala paste can be purchased in any Indian market.
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2009

I very much enjoyed this recipe, this is a keeper for me. Best cod i have ever had. I could not find ginger paste at any of my local stores so i substituted ground ginger instead, but it still was excellent. One note, the recipe as written is very spicy. I used less than half of the cayenne pepper called for and it was still very spicy. I enjoyed it, but next time i will use even less cayenne pepper for my families sake.

 
Most Helpful Critical Review
Sep 02, 2010

Flavor of marinade is overwhelming and way too spicy! In all fairness, I marinaded it overnight. If the marinade were thinner, it wouldn't have coated the fish so thickly and perhaps it would have been more mellow a flavor. I suggested reducing the cayenne pepper to 1/3 of what it says.

 
Feb 24, 2009

I am so glad I found this recipe. As the editor's note suggested I used a jar of ready made masala I already had (you can find it in almost any grocery store.) I always have it on hand and use it for a quick super w/chicken. I never knew how amazing it would be w/ fish! I only used a 1/2 the jar to marinade the fish and followed your baking instructions! Best Cod I've ever hand! And definatly not boring! Served w/ basmati rice, it was perfect!

 
Aug 17, 2009

Oustanding. Like another reviewer, I couldn't find ginger paste. Instead, I made a paste using crushed ginger and ground garam masala powder. Very flavorful and tasty.

 
Sep 26, 2011

I couldn't find the tandoori paste or ginger-garlic paste. I added minced garlic and increased a few of the seasonings. These came out delicious!

 
Mar 23, 2010

was looking for something to spice up the cod supply i have and this was it. dind't have ginger-garlic paste, used equal parts grated fresh ginger and garlic. couldn't find tandoori masala paste, used tandoori masala spice mix. ran short on cayenne, probably used half and it was plenty spicy and we like our food spicy. i also cooked it in the marinade...wonder what it would be like without it. will make this again for sure! thank you for the great recipe.

 
Feb 25, 2012

We loved this as a concept - it was delicious! I halved the cayenne, as suggested by others, and I would probably tone down the spices next time but we were amazed at a marinated cod that was yummy without being battered and fried.

 
Feb 08, 2011

Delicious. I mistakenly used 6 T yogurt, but it turned out awesome. I also cut the cayenne to 1 tsp, and thought it could have used a little more, especially since I was stretching the sauce. Those were the major changes, other than ditching the garlic, and using some ginger powder. I used my white wine vinegar and 2 T Garam Masala powder.... that's all i had. And...I did not put the oil/butter on top because there was plenty of sauce to cover the fish. It was moist, tender and delicious. I hope I didn't change it too much, but it turned out great. Thank you for the recipe! (PS 10 minute prep time turned into at 20 mins or more)

 

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Nutrition

  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 33.9 g
  • 68%
  • Sodium
  • 729 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

kanthi sharma
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