Spiced fish with beetroot raita

Serves: 4
Time to make: 25 mins

Total cost: $ 21.80 / $ 5.45 per serve

(at time of publication)

Ingredients

4 x 150g white fish fillets (such as tarakihi or hoki)
½ teaspoon ground coriandercilantroX
1 teaspoon turmeric
½ teaspoon ground cumin
¾ cup reduced-fat Greek-style yoghurt
2 medium fresh beetrootbeetsX, peeled and grated
2 spring onions, finely sliced
3 Lebanese cucumbers, halved and sliced
1 green capsicum, sliced
1 tablespoon olive oil
¼ cup white wine vinegar
¼ cup fresh coriandercilantroX, plus extra to garnish
8 small poppadums, to serve (see tip)

Instructions

1 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.

2 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.

3 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.

4 Divide cucumber salad among 4 plates and top with spiced fish. Serve with a dollop of beetroot raita and 2 poppadums on the side. Garnish with fresh coriander.

Nutrition Info (per serve)

Kilojoules 1380kJ

Calories 330cal

Protein 36g

Total fat 10g

Saturated fat 3g

Carbohydrates 20g

Sugars 10g

Dietary fibre 6g

Sodium 730mg

Calcium 190mg

Iron 2mg

Variations

Make it gluten free: Use gluten-free poppadums and check spices and yoghurt are gluten free.

HFG tip

To cook the poppadums in the microwave, line the microwave turntable with a sheet of paper towel. Place 4 poppadums evenly around the edge of the turntable. Microwave for 30 seconds, or until poppadums are puffed. They will crisp on cooling. Repeat with remaining 4 poppadums.

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