Tandoori Pangasius

4 pangasius filets of about 1/2 lb (200 g) each, fresh or thawed

1 tsp. (5 ml) of fresh ginger, grated

1/4 cup (60 ml) of plain Greek yogurt

1 tsp. (5 ml) of virgin camelina oil Signé caméline

1 tbsp.(15 ml) of tomato paste

1 tsp. (5 ml) of garam masala

1 tsp. (5 ml) of turmeric

1/2 tsp. (3 ml) of garlic powder

1 pinch of sea salt

1 pinch of pepper

1 pinch of cayenne pepper (optional)

1 tbsp. (15 ml) of plain camelina seeds Signé caméline

1. In a large bowl, prepare the tandoori marinade by mixing all the ingredients except the camelina seeds. Brush the filets with the sauce, cover and let marinate for about 1 hour.
2. Preheat the oven to 400 °F (200 °C).
3. Place the pangasius filets on a baking sheet lined with parchment paper.
4. Sprinkle each filet with camelina seeds.
5. Bake on the top rack for 12 to 15 minutes (or until the fish easily flakes with a fork). Finish cooking at broil mode for 2 minutes.
6. Serve tandoori fish with a salad or steamed brocoli and quinoa to make a well-balanced meal.