Yoghurt and turmeric baked fish, fried shallots and mint
Photo by Babiche Martens
A summery fish dish with an Indian twist.
- Put the fish fillets 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 200C. Transfer the fish to a baking dish and cook for 20 minutes.
- Heat a small frying pan, 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.