Recipe

Fish with chargrilled vegetables and tzatziki

This Mediterranean-inspired dish is full of vibrant flavours, fresh ingredients and golden-crumbed Sealord hoki fillets. A simple and healthy family meal

Sep 08, 2016 6:04am
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

  • 1 red pepper, diced
  • 2 large courgettes, sliced on an angle
  • 2 cup diced aubergine (or substitute with pumpkin)
  • 2 tablespoon olive oil
  • 1/2 teaspoon each of cumin, coriander and paprika
  • 6 Sealord Classic Crumb Hoki Fillets
  • 8 small pita or 4 large
Tzatziki
  • 1/2 cup natural yoghurt
  • 1 tablespoon lemon juice
  • 1 small clove garlic, crushed
  • 4 centimetre piece cucumber, seeds removed and finely diced

Method

  • 1
    Rub the vegetables with olive oil, cumin, coriander, paprika then season with salt and pepper.
  • 2
    Chargrill the vegetables in a griddle pan or barbecue, or grill in the oven on high heat until cooked.
  • 3
    Preheat oven to 200˚C (190˚C fanbake). Place Sealord fish fillets on a lined baking tray and cook according to packet instructions.
  • 4
    To make the tzatziki, combine the yoghurt, lemon juice, garlic and cucumber in a small bowl. Season with salt and freshly ground pepper.
  • 5
    Halve fish fillets and place 3 pieces of fish on each plate along with the grilled vegetables. Serve pita and tzatziki on the side.

Notes

NUTRITION 2306kJ; 29g fat (4.5g sat); 21.8g protein; 47g carbohydrate

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