Roasted Snapper with Raita

Roasted Wild Snapper with Raita

Cooking fish at home can often seem intimidating however it does not have to be. My go to way to cook fish is either in a curry or roasted in the oven. The star of this recipe is amchur, a spice native to India. Amchur, a light brown in color sun dried mango powder is absolutely delicious on roasted fish. The lemon notes of the crushed coriander seeds accentuate the flavor of the amchur.
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Cook Time

30 Minutes



Step 1
Marinate the fish with salt, turmeric, and olive oil and set it aside for 15 to 20 minutes or up to 4 to 6 hours.
Step 2
To make raita, combine yogurt with apple, onion, salt, and cumin. Refrigerate until ready to use.
Step 3
Preheat the oven to 400°F. Place the fish skin side down on a parchment paper lined baking pan. Bake the fish for 2 to 3 minutes, then turn the oven off. After 10 minutes, remove the fish from the oven and sprinkle the amchur, crushed coriander seeds, and chile powder.
Step 4
Serve immediately with raita.

1 pound fillet snapper with skin on 

1/2 teaspoon sea salt

1/2 teaspoon ground turmeric

3 tablespoons olive oil 

1 tablespoon amchur

Sprinkling of crushed coriander seeds 

Pinch of chile powder 


1 cup plain whole-milk yogurt 

1 cup minced green apple, cored but not peeled 

1/2 cup minced red onion

1/2 teaspoon sea salt 

1/2 teaspoon ground cumin

Notes & Variations

  • Recipe works well with other firm fish like halibut or red fish; however, cooking times will vary depending on the thickness of the fish.
  • Substitute apple for mango in the raita.

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