Tandoori perch

Ingredients for 4 servings:

• 300 g natural yogurt
• 2 tbsp chili powder
• 3 tbsp paprika powder
• ½ tbsp salt
• 2 tbsp cumin powder
• 4 tbsp sunflower oil or rapeseed oil
• 750 g fish fillet(s), e.g. redfish, Victoria sea bass

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 40 minutes

delicious, spicy and not at all fishy!

Bass fillets weigh approximately 200g each. Victoria sea bass is usually available frozen in 250g packs. If necessary, thaw the fish, rinse it, and pat it dry. Mix the remaining ingredients in a large bowl until a reddish-brown mixture forms. Now add the first fillet to the bowl and spread a tablespoon of marinade over it. Continue until all fillets are well coated. Cover the fillets and let them marinate in the refrigerator for at least 6 hours, preferably overnight. Preheat the oven to 180°C (fan). Once everything has marinated, line a baking tray with paper and spread the fillets on it. Spread the remaining marinade generously over the fish. Cook the fish on the middle rack for 20-25 minutes. The marinade should dry to a nice crust. Serve with rice and vegetables.