Our Tandoori Seabass is a whole fillet of sea bass marinated in yoghurt, lemon, garlic, ginger and tandoori spices, then cooked in the clay oven. The intense heat gives a lightly charred, smoky skin while the delicate white flesh stays moist and flaky. Served with salad and lemon, it’s a light, elegant choice for fish lovers.
A dish with a story
Clay ovens have been used in the Indian subcontinent for thousands of years.
Tandoori cooking was perfected in Punjab, mainly for meat and bread.
Tandoori fish is a more recent favourite, now common on restaurant menus.
Sea bass is not an Indian fish — this dish is a nice Mediterranean touch to a Punjabi technique.
Frequently asked questions
Is it spicy?+
It’s well marinated but not hot.
Does it have bones?+
It’s served as fillets, but small bones can occasionally remain.
Is it a light dish?+
Yes, grilled with no sauce, it’s one of our lightest mains.
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