- 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
- Mix together unsweetened yoghurt, Gregg’s Ground Cumin and Coriander, with a squeeze of lemon.
- 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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Evelyn Pickering's Rating