Saturday, 2 November 2013

Indian Spiced Snapper

One of the earliest fish dishes that I cooked was this snapper.
This is a quick and easy dish to whip up and it's full of fabulous flavour!
Have all the ingredients ready and you're set to go.

2kg snapper, cleaned, scaled, gutted
extra virgin olive oil
8 garlic cloves, sliced
4 tsp garam masala
4 tsp ground cumin
1 tsp turmeric
2 tsp fennel seeds
3 tbsp sea-salt flakes
3 tsp freshly ground black pepper
2 lemons, sliced
extra 1 lemon, halved
mango chutney, to serve

* Preheat oven to 190C. Using a knife score the fish 2-3 times on each side. Rub fish with oil then insert garlic into cuts.
* Combine garam masala, cumin, turmeric, fennel, salt and pepper in a bowl. Rub spice over fish then drizzle with oil.
* Put fish on baking paper. Put slices of lemon inside fish cavity and a few on top. Squeeze over extra lemon.
* Roll edges of paper and seal tightly. Put parcel on foil and roll up to seal. Put on large oven tray and bakes for 40-45 minutes.
* Remove fish from oven and rest for 5 minutes before opening. Serve fish parcel partially open with chutney and rice or naan.

Recipe by Karen Martini.


  1. Looks crazy good, thanks for the recipe! This reminds me of the time I used to experiment in the kitchen all the time before I got too busy managing a Chinese Restaurant in Capalaba area. You just inspired me try this one during the weekend!

    1. Ohhh...Thank you so much for your kind words. I'm so glad you like this recipe. I hope my recipes will continue to inspire you. Happy Cooking! =)