Coconut Turmeric Fish with Cumin Potatoes
Ready in 20 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, May 26, 2019.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, May 26, 2019.
Ingredients
Potatoes
- 1 pack potato spices
- 1 pack pre-cooked potatoes, diced
- 1 pack frozen peas
Fish
- 1 pack market fish
- 1 pack garlic mint yoghurt
- 1 pack coconut turmeric mix
Salsa
- 2 tomatoes, diced
- 1 cucumber, diced
Steps
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Before you start, preheat oven to 220ºC fan bake.
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Prep potatoes Heat a drizzle of oil and a knob of butter in a pot on medium heat. Cook potato spices for 30 seconds, until fragrant. Add potatoes and peas and cook, covered, stirring regularly, for 8-10 minutes, until hot through. Season and cover to keep warm.
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Meanwhile, prep & cook fish Pat fish dry, cut any larger fillets in half, season and place on a lined oven tray. Spread with a little garlic mint yoghurt (about 1/2 tsp per fillet) and reserve remaining, to serve. Sprinkle with coconut turmeric mix. Bake for 6-8 minutes (on middle oven rack), until just cooked.
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Prep salsa Toss salsa ingredients in a bowl with a drizzle of vinegar and season.
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Serve fish with potatoes and salsa. Drizzle over remaining garlic mint yoghurt.
Nutritional Information
Energy |
2102 kj 502 kcal |
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Protein | 44.7g |
Carbohydrate | 44.8g |
Fat | 14.0g |