Pan Seared Snapper with Raita

A favorite lunch of mine from childhood!

makes 2 small servings | 30 minutes


1 lb fillet of snapper, skin on

½  tsp salt

½ tsp turmeric

3 Tbsp olive oil

generous pinch amchur

sprinkling crushed coriander seeds

pinch of chili powder


1 cup plain yogurt

½ cup minced green apple, cored but not peeled

½ cup minced red onion

½ cup boiled potato

½ tsp salt

½ tsp ground cumin seeds


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

  2. 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.

  3. Sprinkle the fish with amchur, crushed coriander seeds and chili powder. Serve immediately with a dollop of raita over one side of the fillet.