Getting So-fishticated (Tandoori Style Sea Bream Recipe)

You may disagree with the following statement if you’re a hater, but (biased) evidence suggests that grilled fish is the undefeated dish of the summer.

Faulty logic to support this truly subjective statement: Fish come from the sea, the sea SIDE is the beach, and the beach is the home of summer vibes, so heluu a+b = this recipe is exactly what you need right now.

This Tandoori Style Sea Bream is a spicy, zesty, aaaalmost sweet, and juicy grilled fish recipe perfect for a summer days, or even when you want to pretend that it’s sunny outside and let the summer spirit move you. These days, summer is a mindset.

Traditionally, Tandoori food (tandoori doesn’t discriminate, so you can use fish, meat, seafood, veg, paneer, I mean the world is your oyster) is marinated in a beautiful mix of spices, and cooked at a very high temperature in a clay oven called a Tandoor, BUT ya girl did a light remix for this recipe due to limited resources – namely clay – and used a basic oven grill instead. That’s why we’re calling this Tandoori Style Sea Bream.

Ngl, prepping raw whole fish is one of my least favourite activities. I can’t deal with the scaling, and the smell of its insides, so while I’ve got fisherman blood in me, unfortunately I wasn’t made for the fishmonger life. SO I would strongly recommend that like me, you get your fish from a fishmonger that you rate, to make sure it’s properly cleaned, scaled and gutted.

To get the most out of your marinade, please marinate your fish for at least 2 hours, and up to 24. Slice up your fish on its sides so that the marinade can sink in real gewd.

It’s minimal work for the biiiiggest of rewards, so give this one a go and let me know if you do. I’m not precious about the coriander btw, if you’re not a fan of it then you can skip it out. Also, for my lactose intolerant faves, you can use coconut cream instead of yoghurt :).

Can I also add that this was a MAD1 to photograph in an aesthetically pleasing way, but I tried for y’all. Hope you can appreciate the so-fishtication i’m trying to sprinkle into my pictures now. Just4u.

Tandoori Style Sea Bream Recipe (Feeds 3 me’s, and 6 average appetites)


3 Whole Large Sea Beams
150g. Greek Yoghurt/Coconut Milk (if you’re going dairy free)
2 tbsp. Tandoori Masala
1 tbsp. Garam Masala
1 tbsp. Coriander, finely chopped
5 Garlic Cloves, crushed
1 inch piece of Ginger
1 tsp. Cornflour
1 tbsp. Vegetable oil
Juice of 1 Lime


  1. Blend together all ingredients (except the fish, hehe) until it forms a paste. It doesn’t have to be completely smooth, but you want to make sure all ingredients are combined.
  2. Cut slits into the sides of your fish, and rub the marinade into the slits, as well as the inside of the fish. Leave to marinate for at least 2 hours, and up to 24.
  3. Set your grill to a medium heat (or light up the BBQ if you can OR a clay oven if you’re truly about it), and when ready, place your fish under the grill for 12 minutes, flipping it half way through cooking to make sure both sides are set good.
  4. Ta-DAAAAAAA! Beautiful Tandoori Style Sea Bream.

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