Madras Spiced Seabass, Roasted Squash and Cucumber Yogurt

Prep Time

15 min

Cook Time

25 min

Portion(s)

2 portions

meal fish, vegetables, curry
ingredient lunch, main
ingredients

1 1 tbsp Country Range Medium Madras Powder

1 1 tbsp Country Range Plain Flour

1 1 tsp Country Range Garlic Purée

7575 g Country Range Low Fat Natural Yogurt

2525 ml Country Range Extra Virgin Olive Oil

2 2 seabass fillets

¼ ¼ butternut squash

1 1 red onion

6 6 cherry tomatoes

¼ ¼ cucumber, grated

1 1 garlic clove, grated

½ 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.