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Madras Spiced Seabass, Roasted Squash and Cucumber Yogurt
Cooking Time 25 min Minutes
Ingredients
12
Portions
2 portions
Ingredients
12 Total- 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
Method
-
1
Step 1
Pre-heat the oven to 220°C. -
2
Step 2
Cut 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. -
3
Step 3
To make the cucumber yogurt, grate the garlic clove and cucumber and mix with the yogurt and lemon juice. -
4
Step 4
For 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. -
5
Step 5
Plate 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.
Ingredients
12 Total- 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
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