Ingredients (4 servings)
1 tablespoon Cajun seasoning
400g firm white fish fillets (Hake)
1 tablespoon olive oil
150g sugar snap peas, trimmed
100g packet salad leaves
2 cucumbers, peeled, halved, sliced
1/3 cup fresh coriander leaves
200g plain yogurt
2 tablespoons lime juice
Place seasoning on a plate. Pat fish dry with paper towel. Coat both sides of fish in seasoning, shaking off excess.
Heat oil in a large frying pan over medium heat. Cook fish for 4 to 5 minutes each side or until just cooked through. Cool slightly. Using a fork, break into chunks and set aside.
Bring a small saucepan of water to the boil over high heat. Add peas. Boil for 1 to 2 minutes or until just tender. Drain. Rinse under cold water. Transfer to a large bowl.
Make yogurt dressing: Place yogurt and lime juice in a jug. Season with salt and pepper. Whisk to combine.
Combine salad leaves, cucumber, and coriander, with sugar snap peas already in large bowl. Add fish. Dollop with dressing. Serve.