Cajun fish with yoghurt dressing

Cajun fish with yoghurt dressing

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

Yogurt dressing

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.

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