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Prep 1 hour
Total 4 hours
Serves
US | Metric
Ingredients
  • 1 whole fish, gutted
  • 2 garlic cloves, peeled
  • 2cm piece of fresh ginger, grated
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garam masala
  • a small bunch of corinader
  • 2 limes
  • 1 tsp plain yoghurt
Tandoori Style Gilthead Bream!
The perfect 'make ahead of time' dish for a curry night at home!
Tandoori Style Gilthead Bream! Tandoori Style Gilthead Bream!

This is such a great way to cook a whole fish and a bream is the perfect fish... with a firm, white floursome flesh. There are lots of different variations on a tandoori spice mix, but whatever you use, this can all be prepped ahead of time and then just popped in the oven when you're ready. Makes a great centrepiece!

  1. Start by making the tandoori paste with the garlic, ginger, spices and the stalks of the coriander... all in a small food processor. Add the juice of half a lime and blitz into a paste. Add in the yoghurt and season to taste
  2. Then in a dish, score the fish a few times on eash side and then cover liberally with the paste, including the cavity (a pastry brush is quite good for this). Use all the paste, cover loosley and pop in the fridge for at least couple of hours (or overnight, if you can)
  3. Take the fish out of the fridge a good half an hour before you want to cook it. Drizzle with olive oil and roast in a hottish oven for 20/25 minutes (basting occasionally), until the fish is cooked through and the skin is nice and crispy. Finish with the fresh coriander leaves and the limes, cut into wedges

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Tandoori Style Gilthead Bream!
The perfect 'make ahead of time' dish for a curry night at home!

This is such a great way to cook a whole fish and a bream is the perfect fish... with a firm, white floursome flesh. There are lots of different variations on a tandoori spice mix, but whatever you use, this can all be prepped ahead of time and then just popped in the oven when you're ready. Makes a great centrepiece!

Prep 1 hour
Total 4 hours
Serves
US | Metric
favorite
print
rate
Ingredients
  • 1 whole fish, gutted
  • 2 garlic cloves, peeled
  • 2cm piece of fresh ginger, grated
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garam masala
  • a small bunch of corinader
  • 2 limes
  • 1 tsp plain yoghurt
  1. Start by making the tandoori paste with the garlic, ginger, spices and the stalks of the coriander... all in a small food processor. Add the juice of half a lime and blitz into a paste. Add in the yoghurt and season to taste
  2. Then in a dish, score the fish a few times on eash side and then cover liberally with the paste, including the cavity (a pastry brush is quite good for this). Use all the paste, cover loosley and pop in the fridge for at least couple of hours (or overnight, if you can)
  3. Take the fish out of the fridge a good half an hour before you want to cook it. Drizzle with olive oil and roast in a hottish oven for 20/25 minutes (basting occasionally), until the fish is cooked through and the skin is nice and crispy. Finish with the fresh coriander leaves and the limes, cut into wedges

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân