Name: Spiced fish with lemon yogurt sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cup (400g) long-grain white rice; 1 lemon (140g), sliced thinly; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 2 teaspoon hot paprika; 1 tablespoon plain flour; 4 x 150g skinless white fish fillets; 1 tablespoon olive oil; 400 gram baby carrots; 3/4 cup (200g) low-fat yogurt; 1 tablespoon lemon juice; 2 tablespoon coarsely chopped fresh coriander

Spiced fish with lemon yogurt sauce

The seasoning mix on this spiced fish with lemon yogurt sauce sure packs a flavourful kick. We used perch here, but you could use any type of firm fish; ling, blue eye, or barramundi would work equally well.

Ingredients

2 cup (400g) long-grain white rice

1 lemon (140g), sliced thinly

1 teaspoon ground cumin

1 teaspoon ground cinnamon

2 teaspoon hot paprika

1 tablespoon plain flour

4 x 150g skinless white fish fillets

1 tablespoon olive oil

400 gram baby carrots

3/4 cup (200g) low-fat yogurt

1 tablespoon lemon juice

2 tablespoon coarsely chopped fresh coriander

Method

1.Cook rice in large saucepan of boiling water, uncovered, until tender; drain.

2.Meanwhile, heat large lightly oiled frying pan; cook lemon, uncovered, until lightly browned both sides. Remove from pan.

3.Combine spices and flour in small bowl; sprinkle over fish.

4.Heat oil in same pan; cook fish, uncovered, until browned both sides and cooked as desired.

5.Meanwhile, boil, steam or microwave carrots until just tender; drain.

6.Combine yogurt, juice and coriander in small bowl. Serve fish on rice with lemon, carrots and yogurt mixture.

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Ingredients

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