Fish

Baked Bhetki Fish

Name: Baked Bhetki Fish
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: Fish; Bhetki or Red Snapper fish; Bhetki or Red Snapper fish 600 g 600 g; Thick fillet cut into 8-10 cubes; Veg; Onion; Onion 1 medium; 1 medium; Cut into small square pieces; Ginger 1.5 inch julienne (tiny square pieces); Garlic 4 cloves cut into small bits; Tomatoes 1 large; De-seeded and cut in small square pieces; Green chillis; De-seeded and chopped; Capsicum 100 g; De-seeded and cut in small strips; Red bell pepper 100 g; Green peas 60 g; Fresh or frozen; Coriander leaves/ Cilantro; To garnish; Chopped; Spices; Black pepper 1 tsp; Salt; Salt to taste to taste; Oil; Butter; Butter 100 g 100 g

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Bhetki (barramundi) fish baked with herbs and spices, a lighter preparation of this prized Bengali fish. This dish is a beautiful example of Anglo-Indian cuisine that flourished in colonial Calcutta, where European techniques like baking were adapted by Bengali cooks for British officers and later embraced in elite clubs across the city. The restrained spicing and oven-baked preparation reflect this East-meets-West culinary heritage that remains a treasured part of Kolkata food culture.

Fish
Bhetki or Red Snapper fish
Bhetki or Red Snapper fish 600 g 600 g
Thick fillet cut into 8-10 cubes
Veg
Onion
Onion 1 medium
1 medium
Cut into small square pieces
Ginger 1.5 inch julienne (tiny square pieces)
Garlic 4 cloves cut into small bits
Tomatoes 1 large
De-seeded and cut in small square pieces
Green chillis
De-seeded and chopped
Capsicum 100 g
De-seeded and cut in small strips
Red bell pepper 100 g
Green peas 60 g
Fresh or frozen
Coriander leaves/ Cilantro
To garnish
Chopped
Spices
Black pepper 1 tsp
Salt
Salt to taste to taste
Oil
Butter
Butter 100 g 100 g
Cheese 50 g
Grated
Light cream 30 g

Cooking

Rub fish with a pinch of turmeric and salt and wash gently. Drain water.

In a bowl, mix fish with all the ingredients except the butter and cheese.

Keep aside for 15 minutes.

Bake the fish using one of the two methods

In a large pan, pour water, and place the fish bowl on a trivet. Add dollops of butter on top of the fish mixture, sprinkle with cheese. Cover the entire pan with a lid. Cook for 15 minutes. Test whether the fish is cooked with a fork (till tender).

Remove the bowl and garnish with coriander.

To the bowl from Step 3 above, add dollops of butter on top of the fish, add the grated cheese. Microwave on medium for 10 minutes. Check whether the fish is cooked with a fork. Remove the bowl and garnish with chopped coriander.

Serve hot with steamed rice, fried rice, peas pulao, or bread. Serve with thin lemon wedges.

Per serving - based on typical ingredient amounts

~226 kcal Calories

~19 g Protein

~8 g Carbs

~14 g Fat

~1 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

Shop Ingredients & Tools

Items that help make this recipe authentic

Fish Curry Masala Special blend for fish dishes

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Rani Mustard Oil (1L) Pure Kachi Ghani - authentic Bengali flavor

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Cast Iron Kadai Traditional Indian wok for authentic cooking

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Stainless Steel Masala Dabba Spice box with 7 containers & spoons

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