Fish baked in foil make for simple, quick weeknight meals. It doesn’t take a lot of effort to make the spice mix and while the fish is baking, you can go on to doing other things. Yet another advantage is that baked fish is healthy, given the fact that oil isn’t an ingredient in many such recipes.
Here is a simple dish consisting of basa marinated in a medley of Indian spices, wrapped in foil and baked. Did you know? The method of wrapping fish before baking commenced in France and is called ‘en papillote’ or ‘in parchment,’ given that the fish is baked in a paper pouch and served in a little bundle. This recipe, however, uses aluminium foil, which is much more easily available in your kitchen.
Prep Time – 20 minutes | Cooking Time – 30 minutes | Serves – 4 | Difficulty Level – Easy
- Preheat the oven to 180 degrees.
- In a pan, dry roast ½ tsp of cumin seeds, 1 tsp of coriander seeds and 1 tsp of fennel seeds. Once they start smelling fragrant, remove off the heat and grind to a powder.
- Take 10-12 garlic cloves and char them on a flame. Then grind to a paste with a pinch of salt.
- Next, make the marinade. Add your garlic paste to the ground spice mixture and add 2 tablespoons of red chilli paste, ¼ tsp of turmeric powder, salt, juice of a lemon, ½ cup of hung yogurt, and 2 tsp of ghee. Mix well and add 1-2 tbsp of freshly chopped coriander leaves.
- Take 2 basa fish and cut each fish into 2 large filets. Apply the marinade evenly to the filets.
- Parboil a cup of basmati rice and have it ready.
- On an aluminium foil, place a portion of rice, sprinkle some water on it and place the marinated fish on top. Then wrap it tightly.
- Place the parcels on a baking tray and keep in a preheated oven. Allow it to bake for 8-10 minutes before serving immediately.
You’ll love how the fragrance of the spices lends itself to the rice as well, making it a delicious, aromatic meal!