adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peppered fish with herbed yoghurt
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients:
  • 500g orange sweet potato (kumara), peeled, thinly sliced
  • 9.20 gm olive oil
  • Salt & ground black pepper, to taste
  • 1 tsp cracked black pepper
  • 2 (about 300g each) firm white fish fillets (like sea perch), halved diagonally
  • 1 200g container natural yoghurt (Dairy Farmers brand)
  • 20.00 ml shredded fresh mint
  • 1 tsp finely grated lemon rind
  • 2 bunches asparagus, ends trimmed
Instructions:
  • Preheat your oven to 220°C. Line 2 baking trays with non-stick baking paper. In a bowl, combine sweet potato slices, oil, salt, and pepper. Spread sweet potato slices evenly on the trays. Bake in the preheated oven for 20 minutes, switching the trays halfway through. Enjoy crispy sweet potato slices!
  • Mix the flour and cracked pepper on a plate. Gently coat each fish fillet with the flour mixture, shaking off any extra. Place sweet potato slices on one tray and the fish on another. Bake in the oven for 8-10 minutes, flipping the fish halfway, until it is flaky when tested with a fork.
  • In a bowl, mix together yoghurt, mint, and lemon rind. Season with salt and pepper to taste. Blanch asparagus in boiling salted water for 1-2 minutes until bright green and tender-crisp. Drain before serving. (Check out the microwave option for a quicker alternative.)
  • Arrange the asparagus, sweet potato slices, and fish on serving plates. Spoon the herbed yogurt over the fish and serve promptly.

Similar Recipes