Tandoori Coconut Roasted Fish with Pumpkin & Cauliflower

Tandoori Coconut Roasted Fish with Pumpkin & Cauliflower

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 22, 2020.
Order Now
Order Now

Ingredients

VEGETABLES

  • 1 pack pumpkin, diced 2cm
  • 1 carrot, diced 2cm
  • 1/4 cauliflower, cut into small florets
  • 1 pack Indian spices
  • 1/2 pack baby spinach
  • 1 tsp vinegar

YOGHURT

  • 1/4 cup yoghurt
  • 1/2 bunch coriander, roughly chopped
  • 1/4 tsp tandoori paste

FISH

  • 1 pack market fish
  • Remaining tandoori paste
  • 1 pack coconut thread

Steps

  1. Preheat oven to 220°C.
  2. Prep & cook vegetables. Toss pumpkin, carrot and cauliflower on a lined oven tray with 1 tsp oil and Indian spices. Season with salt and roast in oven for about 25 minutes, until tender.
  3. Prep yoghurt. In a small bowl, combine all yoghurt ingredients and season to taste.
  4. Prep fish. Pat fish dry and remove any scales or bones. Cut larger fillets in half and season with salt. Toss in a bowl with remaining tandoori paste and set aside to marinate.
  5. Cook fish. When vegetables have about 8 minutes cook time remaining, push vegetables to one side of tray and lay fish flat on tray, next to vegetables. Sprinkle coconut thread over fish and cook for a further 6-8 minutes, or until fish is just cooked through.
  6. Finish vegetables. When vegetables and fish have finished cooking, toss through spinach and vinegar and season to taste.
  7. Serve vegetables topped with fish and yoghurt.

Nutritional Information

Energy 1331 kj
318 kcal
Protein 37.4g
Carbohydrate 14.1g
Fat 11.0g