The method of preparation of the restructured fish fillets were standardized by adopting two methods of cooking (microwave and conventional oven) separately to standardize the best time temperature combinations for visualizing the doneness of the product prepared. The descriptive scale was followed to rate the doneness of the fish fillets after sensory evaluation by three panel members. Laboratory prepared spice mix (LPSM) was taken in three concentrations (1, 2 and 3%) to standardize the best level of spice mix in terms of color and over all acceptability of the product cooked in conventional and microwave oven. The fillets were standardized by judging through sensory evaluation (9 point hedonic rating scale) done by semi trained panelists. The best time-temperature selected for preparation of fish fillets in conventional oven was standardized at 140˚C for 20 min. after assessing the level of cooking by judging the doneness of the products to get the optimum desired after taste effect. The fish fillets preferred 2 min. of cooking in microwave oven as rated highest by sensory evaluation. Laboratory prepared spice mix (LPSM) with 2% concentration level proved to be the most accepted one in producing color and overall acceptability.