Herb And Garlic Fish

Marinated pomfret fillets grilled with lemongrass and served with grilled peppers and curried sauce This recipe has featured on the show Khanakhazana.

New Update
Main Ingredients King fish, Dried mixed herbs
Cuisine Fusion
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Herb And Garlic Fish

  • 4 King fish
  • 1/2 teaspoon Dried mixed herbs
  • 6-8 Black peppercorns
  • to taste Sea salt
  • 1 teaspoon Red chilli flakes
  • 1 teaspoon Dried mixed herbs
  • 1 Lemon
  • 15 cloves Garlic
  • 2 tablespoons Fresh coriander leaves chopped
  • 4 tablespoons Olive oil
  • 1 stalk Fresh parsley chopped


  1. Take the fish fillets and make slant slits on the skin side. In a mortar place cumin seeds, black peppercorns, sea salt and crush coarsely with a pestle.
  2. Add red chilli flakes, dried mixed herbs. Remove a thin layer of lemon rind with a peeler and add to the mortar.
  3. Add five cloves of garlic. Add fresh coriander leaves and two tablespoons of olive oil and crush everything well together.
  4. Apply this marinade to the fish fillets and set aside for fifteen minutes. Chop the remaining cloves of garlic. Preheat oven to 200C.
  5. Heat one tablespoon of oil and sauté the chopped garlic. Drain the oil. Grease a baking tray with one tablespoon of olive oil.
  6. Place the fish fillets on it with the flesh side up. Squeeze the liquid of the marinade on this side.
  7. Turn the fish and apply the marinade on the cuts of the fish. Bake in the oven at 200C for ten to twelve minutes.
  8. Take care that the fish is not over baked. Take the fried garlic in a bowl. Add chopped parsley and mix. Serve the fish hot with garlic-parsley as an accompaniment.