For 4 people, you will need:
- 1
4 fillets fish - 2
4 tablespoons tandoori spices - 3
4 tablespoons olive oil - 4
fine (or table) salt - Total weight: 660 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 16 min. | 6 min. | 22 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Prepare 4 fillets fish, carefully remove any remaining bones, and dry on absorbant paper.
Salt lightly and coat thoroughly on both sides with the spices.
Salt lightly and coat thoroughly on both sides with the spices.
Stage 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.
The skin will tighten to start with. This is normal, so leave it be.
Stage 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.
Cook until the edges of the fish begin to turn opaque.
Stage 4 - 3 min.
Turn the fillets over. The skin should be well fried.
Leave to cook for a further 3 minutes.
Leave to cook for a further 3 minutes.
Stage 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.
Stage 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 948 Kcal or 3,969 Kj | 102 gr | 0 gr | 60 gr |
| 47 % | 39 % | 0 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 144 Kcal or 603 Kj | 15 gr | 0 gr | 9 gr |
| 7 % | 6 % | 0 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 237 Kcal or 992 Kj | 26 gr | 0 gr | 15 gr |
| 12 % | 10 % | 0 % | 2 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Sautéd mushrooms with spring onions and cured ham, Pan-fried chicken breast on mozzarella, Celeriac and mushroom gratin, Endive and cheese salad with croutons, Saltimbocca, ... All |
 | Fish fillet: You can check-out other recipes which use it, like for example: Baked sea bass fillet with lemon and tarragon, Creamy "terre et mer" pots, Fish fillet in express cooking envelope, Tahitian style fish, Fish in white wine, ... All |
 | Tandoori spices: You can check-out other recipes which use it, like for example: Tandoori-flavoured chicken with leeks, Spiced butternut gratin, ... All |
 | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Cramique, Bonnevaux apple tart, Rémoulade dressing, Sweetcrust pastry (pâte sablée), Classic French white bread, ... All |
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