This meal combines fresh fish with fresh vegetables with a touch of spice. Delicious and fresh.
Keyword: Chef Ray, Clean Eating, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Spiced Fish with Beetroot Raita
Servings: 4
Ingredients
150g 4x white fish fillets(such as tarakahi or hoki)
½ tspground coriander
1 tsptumeric
½ tspground cumin
¾ cup reduced-fat Greek-style yoghurt
2 medium fresh beetrootpeeled and grated
2spring onionsfinely sliced
3 Lebanese cucumbershalved and sliced
1 green capsicumsliced
1 Tbspolive oil
¼ cup white wine vinegar
¼ cup fresh corianderplus extra to garnish
8 small pappadumsto serve
Instructions
Sprinkle both sides of the fish fillets with spices and set aside for a few minutes. In a bowl, place yoghurt, beetroot and spring onions and stir to combine. Season with cracked black pepper. Cover and chill.
In a separate bowl, combine cucumber and capsicum. In a small jug, whisk together olive oil, vinegar and fresh coriander. Season with black pepper and add to the cucumber salad. Toss to combine. Cover and chill until required.
Spray a large non-stick frying pan with oil and set over a medium heat. Cook fish for 2-3 minutes each side, or until fish flakes easily with the tip of a fork.
Divide cucumber salad among 4 plates and top with spiced fish. Serve with a dollop of beetroot raita and 2 pappadums on the side. Garnish with fresh coriander.