Tandoori spiced sea bream

Tandoori spiced sea bream

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(18 ratings)

Prep: 20 mins Cook: 10 mins Plus chilling


Serves 2
Simple to prep but with pretty special results, this Indian-inspired menu from MasterChef winner Dhruv Baker makes a romantic meal for two

Nutrition and extra info

  • Freeze butter only

Nutrition: per serving

  • kcal225
  • fat13g
  • saturates5g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein26g
  • salt0.42g
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  • drizzle olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 sea bream fillets

For the tandoori butter

  • 1 tsp garlic paste (blend lots of peeled garlic with a little vegetable oil, then freeze in ice cube trays)



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 tsp ginger paste (made as above)



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 green chillies
  • ¼ tsp red chilli powder
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ½ tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • juice ½ lime



    The same shape, but smaller than…

  • 100g unsalted butter


  1. Mix the tandoori butter ingredients, plus some seasoning, in a small food processor or with a hand-held blender until smooth. Scrape onto cling film, then use the cling film to help you roll it into a cylinder. Twist the ends to seal in the butter and chill until firm. The butter will last in the fridge for a week, or in the freezer for up to 3 months.

  2. Heat a heavy-based frying pan with a drizzle of oil until really hot. Season the fish, then place in the pan, skin-side down, and cook for 4-5 mins until crisp and almost cooked through. Carefully turn over, add a good tbsp of tandoori butter to the pan and spoon it over the fish as it melts. Serve straight away with the Crushed saffron potatoes and Green beans with coconut (recipes below), with any pan juices poured over.

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Comments, questions and tips

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5th May, 2020
This is such a wonderful meal, in fact, it's so good I have just realised that I posted about it 7 years ago! I cook everything backwards so potatoes, then veg and leave the fish until the last minute and reheat everything. Just seen the recipe is 10 years old and I think sometimes recipes date but this one does not. Highly recommend.
4th Apr, 2020
Nice meal but needed cumin & coriander to make it more like tandoori. We will try it again, we scored 8/10 but could be improved.
Brian 44
24th Apr, 2019
Not being a big butter fan just grated some Garlic/Ginger/Chilli then mixed in the spices added some fresh finely chopped coriander and brought it all together with the Lime juice spread it on top of the fish and baked. Finished off with hot fresh Lime juice and Olive oil. Although not strictly the recipe it turned really well and one to repeat!
7th Nov, 2014
Excellent recipe. So easy to make and really delicious. I like spicy food so upped the chilli in the butter. The saffron potatoes work well with it too.
20th Aug, 2014
Perfect for the OH who thinks kormas are spicy, but agree it needs more kick for the rest of us. Quick to prepare and cook and you can make a load of the butter and freeze it for future meals!
24th Jun, 2014
Very nice, needs more heat; will add a bit more spice next time round.
kathryndonna's picture
8th Nov, 2013
I made the Tandoori butter and used half of it to cook chicken in. It gave a good, warmly spiced dish, perfect for those who do not like to much heat. Personally I would have preferred a bit more of a kick and would use more chilli next time.
8th Oct, 2013
Made this a few times - its really good and easy to make. The recipe for the potatoes and beans has disappeared but this is it: For the crushed saffron potatoes: 300g (10oz) new potatoes ½ tsp powdered saffron 25g (1oz) unsalted butter In a large pan of boiling salted water, boil the new potatoes until tender. While the potatoes boil, add a drop of boiling water to the saffron. Drain the potatoes and return to the pan over a low heat. Add the butter and saffron, and season with salt and pepper. Roughly crush together with a potato masher and keep warm until you are ready to serve the dish. For the green beans with coconut: 140g (5oz) trimmed green beans 1 tbsp desiccated coconut 1 tsp mustard seeds Blanch the green beans in boiling, salted water for 2-3 minutes until just tender. Drain and rinse under cold water to retain their bite and colour. Return the pan to the heat and add the oil, coconut and mustard seeds to the pan. Fry until they are golden and fragrant. Stir in the beans until warmed through and serve with the fish.
lovepears's picture
10th Oct, 2013
Dear Wilsonc, many thanks for taking the time to write all that for me (and others I suppose!), it is very kind of you. I will be making it over the weekend for my mother in law's birthday dinner. Thanks again:-)
20th Jul, 2013
A winner of a recipe. So simple and quick but with a wonderful spicy flavour. Popped rest of butter in freezer and used some stirred into crushed new potatoes another day with some bbqd lamb steaks. Really yummy.


lovepears's picture
1st Oct, 2013
Hi there, I cannot see the recipes for the saffron pot and coconut beans.... I look everywhere on this page, 'recipes below'- can't see it anywhere! Can anybody please direct me to the right place or perhaps tell memore about these recipes? Many thanks in advance!
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