Step 1Pre-heat the oven to 220°C.
Step 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.
Step 3To make the cucumber yogurt, grate the garlic clove and cucumber and mix with the yogurt and lemon juice.
Step 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.
Step 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.
- 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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