Sheet-Pan Tandoori Pomfret with Raita
Whole pomfret marinated in tandoori spices, charred on a sheet pan in 18 minutes. Served with cooling raita, rice, and lemon—a restaurant-quality Indian dinner that tastes like a long braise but cooks in one pan.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Pat pomfret dry inside and out. Season cavities and skin with salt. Mix tandoori paste with 3 tbsp yogurt and juice of 1 lemon.
Step 2
Rub marinade all over fish, working it into scores and cavity. Let sit 5 minutes while oven preheats to 475°F.
Step 3
Arrange fish on an oiled sheet pan. Roast 12–14 minutes until skin chars and flesh flakes at thickest point.
Step 4
While fish roasts, whisk remaining yogurt with juice of 1 lemon and a pinch of salt. Divide rice between plates.
Step 5
Transfer fish to plates. Top raita with cilantro. Arrange lemon slices alongside. Serve immediately.
Tools you’ll need
- sheet pan
- small bowl (for marinade)
- paper towels
- instant-read thermometer (optional, for flesh doneness)
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