Tandoori Fish

Chunky white fish fillets make a delicious change to a typical burger patty. We’ve used haddock, but cod would work, too.

Hands-on time 20min, plus marinating. Cooking time about 10min. Serves 4

◆ 500g tub plain natural yogurt ◆ 2 garlic cloves, crushed ◆ 1tsp ground coriander ◆ 6tbsp tandoori spice marinade, we

used Patak’s ◆ 2 large haddock loins (each about

300g/11oz), halved ◆ Vegetable oil, to brush for the pickled salad ◆ 1 small cucumber ◆ ½ red onion, cut into thin rings

◆ 1tbsp white wine vinegar ◆ 1tbsp caster sugar to serve ◆ 4 small garlic and coriander naans ◆ Mango chutney ◆ Small handful fresh coriander, roughly chopped

1 In a large non-metallic bowl, mix yogurt, garlic, ground coriander and some seasoning. Spoon half into a serving bowl, cover and chill. Mix the tandoori marinade into the remaining yogurt mixture, then add the fish, turning to coat. Cover and chill for 1hr. 2 Meanwhile, make the pickled salad: peel the cucumber into ribbons. Add to a bowl with remaining ingredients. Set aside to pickle until ready to serve. 3 Heat a large griddle pan/pan/barbecue over medium-high heat. Brush with oil. Lift fish out of marinade and cook (skin-side down, if present) for about 8min, turning halfway, or until the fish starts to flake. Once cooked, briefly toast the naans until pliable. 4 Serve the fish in the warm naans with reserved garlic yogurt, pickled salad, mango chutney and fresh coriander. PER SERVING (with naan, without chutney) 453cals, 41g protein, 7g fat (2g saturates), 54g carbs (17g total sugars), 4g fibre