Korma Fish with Veggie Salad and Cucumber Yoghurt

Steps

1. Prep veggies Preheat oven to 220oC. Dice potatoes 2cm; slice courgette into 1cm rounds; slice capsicum 1cm.
2. Cook veggies Toss potatoes with a drizzle of oil on a lined tray. Season and roast for 25 minutes, until tender. Add courgette and capsicum to tray and cook a further 5 minutes, until tender. Toss spinach with cooked veggies and a drizzle of olive oil and vinegar on tray.
3. Prep fish Combine korma paste and first measure of yoghurt in a bowl. Pat fish dry, remove any remaining scales and bones and cut in to 4-5cm pieces. Add fish to bowl with korma mixture, toss to coat.
4. Make yoghurt Grate cucumber and, using clean hands, squeeze out excess moisture. Combine in a bowl with remaining yoghurt. Season to taste.
5. Cook fish Heat a drizzle of oil in a fry-pan on medium heat. Cook fish, in two batches, for about 3 minutes each side, depending on size, or until just cooked through.
6. Serve veggie salad topped with korma fish and cucumber yoghurt.