• 2 Tbsp unsweetened natural yoghurt
  • ¼ tsp Gregg's Ground Cumin
  • ¼ tsp Gregg's Ground Coriander
  • Squeeze of lemon
  • 125g fish fillet (Tarakihi or snapper)
  • 200g bag Wattie's SteamFresh Seasoned Sides Peas and Cauliflower with Indian Style Seasoning
  • Chopped fresh coriander and cherry tomatoes to garnish
  1. Mix together unsweetened yoghurt, Gregg’s Ground Cumin and Coriander, with a squeeze of lemon.
  2. Coat the fish fillet in to the yoghurt mix and place on a baking tray lined with baking paper. Bake for 6-8 minutes, until fish is just cooked. Serve with Wattie’s SteamFresh Seasoned Vegetables and rice. Garnish with chopped coriander and diced cherry tomatoes.

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