A Weeknight Wonder

Here’s an awesome way to prepare an easy and an elegant dinner on a weeknight or even on a weekend, and there aren’t too many pots and pans to clean afterward – my quick and easy Baked Masala Fish Packets!

Just place a filet of fish on a piece of parchment paper, slather it with my quick “masala,” and bake it in the oven for a few minutes. You’ll have perfectly cooked, delicate, and flaky fish in a deliciously spiced broth that pairs perfectly with some steamed basmati rice and a crunchy, lemony cucumber raita.

Baked Masala Fish Packets 

A meal that’s prepared in a little pouch, making cleanup easier than ever. If you’re looking for a quick and easy main course for a weeknight dinner, this should definitely be on your menu. It comes together fairly quickly with just a few ingredients from your pantry and refrigerator/freezer. It’s’ my go-to meal any weeknight when I’m out of ideas.

I simply thaw the individually wrapped filets of sea bass that I keep in my freezer, cook some basmati rice, and whip up the quick marinade with spices from the pantry and aromatics from my refrigerator. While the fish packets are baking in the oven, I put together a quick Kakdichi Koshimbir to go on the side, by simply mixing diced cucumbers with salt, sugar, lemon juice and a generous amount of chopped cilantro.

Every once in a while, I love to switch up the fish with shrimp that I keep handy in my freezer. I also love to turn the volume up with mixed veggies from the bag in the freezer next to the shrimp.

It’s a sophisticated and elegant dinner that the whole family devours at the end of the day – a weeknight wonder that is ready in minutes and completely satisfying! I’ve linked a short video below that I put together for you that you can follow and easily whip up this signature concoction in your own kitchen.

Baked Masala Fish Packets

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• Author: Vasanti
• Yield: 3 Fish Packets 1x

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Description

A quick & easy recipe for an elegant meal with spiced marinated fish baked in a parchment paper pouch.

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Ingredients

Scale 1/2x1x2x3x

• 3 wild-caught sea bass filets (see Notes and Variations)

The Masala Marinade

• 3 medium green onions, trimmed and cut into 1-inch long pieces
• 3–4 large garlic cloves, smashed and peeled
• 1-inch piece of ginger, roughly chopped
• 1/2 –1 jalapeño, roughly chopped, seeds optional
• 1 generous handful of cilantro, roughly chopped along with the stems
• 1 lemon, 1/2 sliced and 1/2 juice squeezed
• salt, to taste
• 1 tbsp garam masala
• 1 tsp Kashmiri red chili powder
• 1/4 cup extra virgin olive oil

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Instructions

• Preheat the oven to 350 degrees F.
• Combine all the ingredients of the masala marinade, except the lemon slices, in a food processor and grind to a smooth paste.
• Place about a foot long sheet of parchment paper or aluminum foil on a work surface for each fillet of fish. Spoon the masala marinade on the parchment paper or foil, then place the fish fillets on top of it and spoon another spoonful of the masala marinade over the fillet.
• Lay a lemon slice on top of the fish and seal up the packets, making sure it won’t leak during the baking process.
• You can let the fish marinate for 15-30 mins in the packets itself over the counter. Marination is recommended but not necessary.
• Place the packets on a baking sheet. Bake for 12-15 mins depending on the thickness of the fish.
• While the fish bakes, you can make the cucumber raita by chopping 5-6 baby or Persian cucumbers with their skin on. Toss with juice from half a lime or lemon, season with salt, a pinch of sugar and finish off with fresh chopped cilantro.
• Gently transfer the fish along with the masala broth over or on the side of rice and cucumber raita or any other vegetable of your choice and serve immediately.