Pan-Fried Fish with Masala Roast Potatoes, Cauliflower and Coriander Mint Yoghurt

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, July 12, 2015.

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Pan-Fried fresh fish with masala spiced roast potatoes and cauliflower, tossed with wilted spinach and served with a dollop of coriander mint yoghurt.

Ingredients

MASALA ROAST POTATOES AND CAULIFLOWER

300g agria potatoes, scrubbed and diced 2cm
1/2 cauliflower, cut into small florets until you have 2 cups worth
2 tablespoons olive oil
2 teaspoons potato cauliflower spice mix
2 cloves garlic, minced
2 teaspoons finely grated ginger
2 teaspoons sweet chilli sauce
1/2 bag baby spinach leaves, sliced

CORIANDER MINT YOGHURT

2 tablespoons chopped coriander
2 tablespoons chopped mint
1/4 cup natural yoghurt

FISH

300g fish fillets
1 tablespoon butter
Juice of 1/2 a lemon
1/2 lemon, cut into wedges, to serve

Steps

oven to 220°C. Line an oven tray with baking paper.
Toss potatoes and cauliflower with olive oil, potato cauliflower spice mix, garlic, ginger, sweet chilli sauce and season with salt and pepper. Roast for about 20 minutes until golden and crispy.
In a small bowl mix all coriander mint yoghurt ingredients together and season with salt.
When vegetables have about 5 minutes cook time remaining, cook fish. Pat fish dry with paper towels, removing any remaining scales or bones and season with salt. Heat butter in a medium fry-pan on medium to high heat. Fry fish for 1–2 minutes each side, or until just cooked through. In the final 30 seconds cook time, squeeze over lemon juice.
Toss spinach through cooked potatoes and cauliflower until wilted.
Divide vegetables between plates and top with a piece of fish. Dollop over coriander mint yoghurt. Serve with a lemon wedge to squeeze over just before eating.

Nutritional Information

Energy	1651 kj 395 kcal
Protein	25.9g
Carbohydrate	27.4g
Fat	19.3g