This super speedy dish is perfect for a mid-week meal. Remember to cook your fish from room temperature (just like you would meat) for best results. A mix of butter and oil when frying will stop your fish from burning and you’ll get a nice golden brown finish. This recipe serves four, and a side of rice is a good idea.
Use: any fish that is good for pan-frying, Lemon Sole, Brill, Tarakihi and Gurnard would all work really well.
For the Tzatziki
- 1 medium Cucumber
- ½ Cup plain Greek Yoghurt
- 3 sprigs of Mint, finely sliced
- 1 Lemon, juice of
- 1 clove of Garlic, minced
- 1 Tbsp Olive Oil
- ¼ tsp Flaky Sea Salt
For the Fish
- 1 tsp Flaky Sea Salt
- ¼ tsp Cayenne Pepper
- ¼ tsp Garam Masala
- Freshly Ground Black Pepper
- 1 tsp Turmeric
- 3-4 fillets of fish, trimmed, cut into large chunks
- Oil and Butter for frying
- 4 pieces Roti Bread (available from most Asian grocers)
- Grate your cucumber (I used the food processor) and drain by putting in a clean tea towel and squeezing over the sink until the moisture is removed.
- Add to a bowl with the rest of the tzatziki ingredients and mix through. Adjust seasoning and lemon juice to taste. Set aside in the fridge.
- Mix all of your spices and salt & pepper for the fish together in a bowl.
- Toss the fish chunks gently in the spices.
- Heat a saucepan to a medium-high heat.
- Cook the roti first and set aside to keep warm, or cook at the same time as the fish in a separate pan. Roti should be cooked as per the packet instructions.
- Add some oil and butter to the pan and lightly fry the fish. It won’t take long, a minute or two each side depending on the thickness of the fish.
- Then layer up your plates; roti, tzatziki , fish, lemon juice and top with coriander. Rice on the side if you need it. Enjoy!