Roasted Snapper with Apple Raita Recipe

Cooking fish at home can often seem intimidating. But 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.

Makes 2 servings | 30 minutes

• 1 pound fillet of snapper with skin on
  
• 1⁄2 teaspoon salt

  
• 1⁄2 teaspoon turmeric

  
• 3 tablespoons olive oil
  
• 1 tablespoon amchur

  
• A sprinkling of crushed coriander seeds
  
• A pinch of chili powder
  
• 1 cup plain yogurt
  
• 1 cup minced green apple, cored but not peeled
  
• 1⁄2 cup minced red onion

  
• 1⁄2 teaspoon salt
  
• 1⁄2 teaspoon ground cumin

Instructions

1. Marinate the fish with salt, turmeric, and olive oil and set it aside for 15-20 minutes up to 4-6 hours.



2. To make raita, combine yogurt with apple, onion, salt, and ground cumin. Refrigerate until ready to use.

3. Preheat the oven to 400F. Place the fish skin-side down on a parchment paper-lined greased baking pan. Bake the fish for 2-3 minutes then turn the oven off. After 10 minutes, remove the fish from the oven and sprinkle the amchur, crushed coriander seeds, and chili powder.



4. Sprinkle the fish with amchur, crushed coriander seeds, and chili powder. Serve immediately with raita.

Notes & Variations

• The recipe works well with other firm fish, like halibut or redfish; however, cooking times will vary, depending on the thickness of the fish.
  
• Substitute apple for mango — also makes a delicious raita