Sheet-Pan Tandoori Fish

Step 1

Set the oven to 425°F and wait for the indicator light or beep to show it is fully heated, about 10 minutes.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 3

In a small bowl, stir together the yogurt, tandoori spice blend, lemon juice, minced garlic, and salt until the mixture is smooth and uniform.

Step 4

Pat both fish fillets dry with a paper towel so the skin will crisp up when roasted.

Step 5

Lay both fillets skin-side down on a sheet pan lined with aluminum foil.

Step 6

Spread about 2 tablespoons of the tandoori yogurt mixture evenly across the top of each fillet, covering the flesh side completely.

Step 7

Slide the sheet pan into the preheated oven and roast until the fish flesh is opaque throughout and flakes apart easily with a fork, about 12–14 minutes.

Step 8

Carefully remove the sheet pan from the oven using oven mitts.

Step 9

Slide each fillet onto a plate using a wide spatula, keeping the skin intact.