Coriander and Lemon Crusted Barramundi With Cucumber Mint Salsa

Recipe by An_Net
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fish:
  • Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
  • Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
  • Salsa:
  • In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
  • Add the vinegar mix to the cucumber and the chopped mint.
  • Toss it all together and set aside.
  • Preheat oven to 180 degrees (350 fahrenheit).
  • In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
  • Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
  • place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.
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