Yoghurt and turmeric baked fish, fried shallots and mint
( SERVES 4 )
A summery fish dish with an Indian twist.
- Put the fish fillets (firm fleshed such as Hapuku) into a bowl. Combine the garam masala, turmeric and yoghurt together. Add the lemon juice and salt to taste. Spoon over the fish, turning to ensure the fish is well covered. Leave for 1 hour (this is preferable but not essential).
- Preheat oven to 200 degC. Transfer the fish to a baking dish and cook for 20 minutes.
- Slice the shallots finely. Heat a small frypan, cover the base with oil and cook the shallots until golden and crispy - approximately 15 minutes. Serve the fish topped with the shallots and garnished with fresh mint.