Fish and raita : Wk52/3

Serves 4 : Very easy : Quick

Ingredients
480gm new potatoes, halved
1 large bunch spinach ±400gm

4 cooked beetroot, diced
4 Tblsp fat free plain yoghurt
2 tsp black mustard seeds
1 – 2 cloves garlic, crushed

4 skinless hake fillets
4 Tblsp cornflour
1 tsp ground coriander
1 tsp ground cumin
1 tsp fish seasoning
1 Tblsp vegetable oil

Method
Cook the potatoes in lightly salted water for about 15 minutes.
Drain and keep warm.

Steam the spinach, just until it has wilted and heated through.
Keep warm.

Combine the yoghurt, garlic and mustard seeds.
Pour over the diced beetroot, but only stir it through as you serve the raita.

Mix together the cornflour, coriander, cumin and fish seasoning and place in a long, shallow dish.
Pat the fish dry with absorbent kitchen paper then lightly coat with the cornflour and spices.

Spray the coated fillets and a large frying pan with non-stick cooking spray.
Pour the oil into the pan and place over a medium heat.

Fry the fish about 5 minutes each side until the flesh flakes easily.

Make a bed of spinach on each of 4 dinner plates.
Lay a fish fillet on top of each pile of spinach.
Spoon the raita on top of the fish.
Serve with the plain boiled potatoes.