Baked fish with tomato ,onion and cheese


Oh, do I love this dish..This is one of my earliest introduction to the baked version of a fish recipe by my mother..In my growing up years a fish recipe was always a curry or fried variety. Never baked often..River water fishes are best relished by way of a curry or plain fried,.At least that how culturally it was perceived.So my earliest memory was of this river water fish (Rohu)that maa would cook up into a lovely baked recipe..It felt so distinctly unique and different ,away from the plain fish curry, that it remained etched in my taste buds and memory as one of my favorite baked recipes.Leading into an unknown territory with the same  ingredients of tomato-onion yet it found its befitting place in the list of accolade winning dishes during get-togethers at home.And the best part of this recipe is that it contains probably the same ingredients that go into the making of a simple indian type of dish but that which is wonderfully baked to arrive at a perceptible, unique taste.Making its appearence as one of the spealicties for that day when guests arrived ,it always  would be a hit  and hence am very confident of its taste, texture and flavor and its ability to excite the taste buds .My mom never went wrong with her recipes, hence I m more convinced about the dish basis mom’s expertise then the strength of the dish itself based on its ingredients

The highlight of this recipe is its concoction of the spices put together.The taste of the entire masala is so captivating that it actually can be used for any other veggie as well..I have tried this with a baked eggplant and it really works out as yummy wonders. It has the capacity to take in the flavor of any other veggie and works around its texture beautifully to arrive at a virtous dish

Onion, tomatoes and cheese..Doesnt it sound yummy already with its predictability of working out a great taste ?

Fish peices(I used Rohu)- 2 to 3
Onions- 1
Curd -2 tbsp
sugar-1 tbsp
garlic- 4
cinamon-1 small stick
cloves- 3 to 4
coriander powder- 1/2 tsp
chilli powder- 1/4th tsp
turmeric powder- 1/4th tsp
cumin powder- 1/4th tsp
basil – few leaves
For additional garnishing
tomato- 1 cut into round slices
Onion- 1 cut into round slices
Cheese- 1/2 cup grated or as desired


  • Marinate the fish peices in turmeric powder and salt and keep aside for 15 mins
  • Now fry them on both sides and keep aside.Do not overfry them since they will be baked later.So you could half fry them
  • In a blender take onions, tomatoes, garlic, cinnamon, cardamon, cloves, green chillies, coriander and basil, curd , sugar,black pepper and blend into a thick paste
  • In a pan add oil, and add the paste.Fry and add coriander and cumin powder.You can add garam masala powder as well
  • Add a mixture of curd and sugar and fry for a while.The sugar is added to the curd so that the paste achieves a little sweetness. Add nutmeg powder just before its done
  • Grease a baking pan and place the fish peices. Put the masala on top of the fish and sides.Place a round slice of tomato ,some more masala then a round slice of onion followed by some more masala.
  • Add grated cheese on top covering the fish and put it in oven and bake for about 20 mins.

Absolutely delicious and succulant, with the mixture of the spice covering the fish, this sure warms up your meal..As a starter or a maincourse, however you choose, it gives out a perfect flavour, taste and texture with the right amount of baking time..The tomato and onion slices moistens up takes in the taste of the spice mixture so glorioulsy that there is a certain distinct flavor to the entire dish.To believe is to taste it, is what validates a gastronomy delight.Hence the only way for you to feel the wonderful fishy delight is to try it..And yes the melting cheese on top sure takes this dish to a different level..The tomato, onion, cheese a classic combo gives the fish a new intense and tantalising  flavour.I use d parmesan, but if you do use the pizza cheese, then it works wonders as it melts and engulfs the tomato, onions and the spice mixtures in it totally, blending so beautifully that it almost feels exotic as a dish .And since the fish is already friend earlier, the crispiness of its flakes goes very well with the cheesy mixture ,a sure shot winner.And if you do want a tad different taste, you could top it with some italian seasoning of mixed herbs that which goes perfectly with cheese.

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