Recipe of the day: Spiced fish with lemon yoghurt sauce

Fish is quite popular this time of year and it can be quite the welcome break from people who usually find themselves having chicken, beef and lamb dishes on a regular basis. 

There’s no reason to ditch the white meat once the Easter period is over, in fact, fish is a lovely, versatile dish that is not only good for you but it is packed with flavour. 

Because of how healthy fish is, one can also enjoy it without the guilt that comes with some of the richer dishes that one may turn to for comfort as the leaves turn and winter begins to set in. 

According to Women’s Weekly, the seasoning mix on this spiced fish with lemon yoghurt sauce sure packs a flavourful kick. 

Although the team used perch here, they have assured that you could use any type of firm fish such as ling, blue eye, or barramundi for this dish. 

Ingredients

• Spiced fish with lemon yoghurt sauce
• 2 cup (400g) long-grain white rice
• 1 lemon (140g), sliced thinly
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoon hot paprika

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• 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 on rice with lemon, carrots and yogurt mixture

This recipe was found on Women’s Weekly Australia

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Additional reporting by Kaunda Selisho