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Sea bass with Indian spices

Name: Sea bass with Indian spices
Prep time: 16 min
Cook time: 6 min
Total time: 22 min
Yield: 4 people
Cuisine: French
Ingredients: 4 seas bass fillet; 4 tablespoons tandoori spices; 4 tablespoons olive oil; Fine (or table) salt

In this recipe, the whole secret is in the cooking. The sea bass (or other fish of your choice) is simply fried with an Indian spice mix.

46 K 4.3/5 (3 reviews)576585

Duration

26 min.

Difficulty

Easy

Last modified on: November 3^rd 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 4 seas bass fillet
2 4 tablespoons tandoori spices
3 4 tablespoons olive oil
4 Fine (or table) salt
Total weight: 490 grams

Times for this recipe

Preparation

20 min.

Cooking

6 min.

All in all

26 min.

Preparation 20 min.

Cooking 6 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 15 min.

Prepare 4 seas bass fillet, carefully remove any remaining bones, and dry on absorbant paper.

Salt lightly and coat thoroughly on both sides with the spices.

Step 2 - ⌛ 3 min.

Pour 4 tablespoons olive oil into a large frying pan on medium heat. When hot, add the fish fillets, skin side down.

The skin will tighten to start with. This is normal, so leave it be.

Step 3 - ⌛ 1 min.

After 2 or 3 minutes, you can press down on the fillets with a fork to flatten them.

Cook until the edges of the fish begin to turn opaque.

Step 4 - ⌛ 3 min.

Turn the fillets over. The skin should be well fried.

Leave to cook for a further 3 minutes.

Step 5

Better still, stick an electronic thermometer into the thickets part of the flesh and wait until it reaches 140°F (60°C ), sign that the fish is perfectly cooked.

Step 6

Serve immediately with the accompaniment of your choice (sesame rice here).

Remarks

The original French version of this recipe uses Olivier Roellinger's "Retour des indes" mix. A more easily obtainable substitute would be a mild curry or tandoori mix.

Keeping: Should be eaten immediately.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	16 g RDI=24 %	0 g	15 g RDI=20 %	195 kcal RDI=10 %	815 kJ RDI=10 %
Per person	19 g RDI=29 %	0 g	18 g RDI=24 %	236 kcal RDI=12 %	989 kJ RDI=12 %
Whole recipe	77 g RDI=118 %	0 g	71 g RDI=97 %	945 kcal RDI=47 %	3,954 kJ RDI=47 %