Baked Bhetki with Coconut Foam & Lemon Green Chilli Oil

Ingredients

• Bhetki fillets (120‑150 g each) 4
• Mustard oil 1 tbsp
• Salt (or to taste) ½ tsp
• Freshly crushed black pepper ½ tsp
• Gondhoraj lebu zest (or regular lemon) ½
• Lemon juice ½ tsp
• Garlic paste ½ tsp
• Tomatoes 4 medium
• Garlic cloves (with skin) 10‑15
• Green chilli 1
• Mustard oil 1 tsp
• Salt to taste -
• Sugar or jaggery pinch
• Coconut milk ½ cup
• Fresh cream or malai 2 tbsp
• Salt pinch
• Sugar tiny pinch
• Neutral oil (sunflower/rice bran) ½ cup
• Mustard oil 1 tbsp
• Green chillies 2
• Coriander stems 1 tbsp
• Gondhoraj lebu zest 1
• Salt pinch

Instructions

1. Prepare the green chilli oil
   • Blanch green chillies and coriander stems in boiling water for 20 seconds. Shock in ice water, then drain well.
   • Blend blanched chillies and coriander with neutral oil, mustard oil, gondhoraj zest, and salt until smooth.
   • Gently warm the oil mixture on very low heat for 2–3 minutes without frying. Strain through a fine sieve or kitchen tissue to obtain clear green infused oil. Set aside.
2. Grill tomatoes and garlic for chutney
   • Preheat OTG to 220°C on Grill Mode. Place tomatoes, garlic cloves (with skin), and green chilli on a tray. Grill for 10–12 minutes until blistered and charred.
   • Peel the garlic cloves. Blend grilled tomatoes, peeled garlic, green chilli, mustard oil, salt, and a pinch of sugar/jaggery into a smooth chutney. Set aside.
3. Marinate the bhetki
   • In a bowl, combine mustard oil, salt, black pepper, gondhoraj zest, lemon juice, and garlic paste. Coat the bhetki fillets evenly. Rest for 10–15 minutes.
4. Bake the fish
   • Preheat OTG to 200°C Bake Mode. Place marinated fillets on a lined tray and bake for 8–10 minutes until just cooked. Optionally, switch to Grill Mode for 1–2 minutes for light colour. Remove and keep warm.
5. Make coconut foam
   • In a small pan, gently simmer coconut milk until slightly reduced and thicker. Cool completely.
   • Whisk the reduced coconut milk with fresh cream, salt, and sugar until light and frothy to form the coconut foam.
6. Assemble the dish
   • Spread a spoonful of smoky tomato‑garlic chutney on each plate. Place a baked bhetki fillet on top. Add a quenelle or dollop of coconut foam. Finish with a few drops of the green chilli infused oil. Serve immediately.