Madras Spiced Seabass, Roasted Squash and Cucumber Yogurt

Prep Time
15 min

Cook Time
25 min

Portion(s)
2 portions
ingredients
1 tbsp Country Range Medium Madras Powder
1 tbsp Country Range Plain Flour
1 tsp Country Range Garlic Purée
75 g Country Range Low Fat Natural Yogurt
25 ml Country Range Extra Virgin Olive Oil
2 seabass fillets
¼ butternut squash
1 red onion
6 cherry tomatoes
¼ cucumber, grated
1 garlic clove, grated
½ lemon, juiced
Multiply by
method
- 1Pre-heat the oven to 220°C.
- 2Cut the red onion and butternut squash and roast in a hot oven for 12 minutes. Fold in the cherry tomatoes, season with salt and pepper and keep warm.
- 3To make the cucumber yogurt, grate the garlic clove and cucumber and mix with the yogurt and lemon juice.
- 4For the seabass, mix together the flour and Madras powder then rub the fillets with garlic and dip in the flour mix. Fry the seabass fillets for 4 minutes until crispy and keep warm.
- 5Plate up as per the photo, create a bed of the squash mix with the cucumber yogurt. Then carefully place the seabass fillets on top and serve.