Name: Yoghurt marinated fish with chickpea and herb salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Yoghurt marinated fish; 1/2 cup (140g) yoghurt; 2 clove garlic, crushed; 1 tablespoon finely grated fresh ginger; 2 teaspoon ground coriander; 1 teaspoon garam masala; 4 firm white fish fillets; Chickpea and herb salad; 1 bunch watercress, sprigs picked; 400 gram can chickpeas, drained, rinsed; 1/4 cup (60ml) olive oil; 1 tablespoon lime juice; salt and freshly ground black pepper; lime wedges, to serve

Ingredients

Yoghurt marinated fish

1/2 cup (140g) yoghurt

2 clove garlic, crushed

1 tablespoon finely grated fresh ginger

2 teaspoon ground coriander

1 teaspoon garam masala

4 firm white fish fillets

Chickpea and herb salad

1 bunch watercress, sprigs picked

400 gram can chickpeas, drained, rinsed

1/4 cup (60ml) olive oil

1 tablespoon lime juice

salt and freshly ground black pepper

lime wedges, to serve

Method

1.Combine the yoghurt, garlic, ginger, spices and fish in a medium bowl. Cover, refrigerate for 3 hours.

2.Remove the fish from the marinade; discard the marinade. Cook the fish on a heated oiled barbecue flat plate (or grill) for about 3 minutes on each side, or until just cooked.

3.Meanwhile, to make the chickpea and herb salad, combine the watercress, chickpeas, olive oil and lime juice in a large bowl; season to taste with salt and freshly ground black pepper.

4.Serve the fish with salad and lime wedges.

Not suitable to freeze or microwave.
Note

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Ingredients

Method

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