Preheat the oven to 220 degrees C. Rinse the fish and pat dry. Apply 1 tsp red chili powder, lime juice, ginger garlic paste and marinate for 30 mins.
Take a shallow bowl, add gram flour, water, red chilli powder and salt. Make a smooth batter of thick consistency.
Grease a cookie sheet. Dip fish fillets in gram flour mixture and then into bread crumbs. Make sure both sides are coated.
Place fish on a baking sheet and spray with oil. Bake for 12 to 15 minutes and serve immediately with mint chutney
