Flaky curried cod with yoghurt flatbreads

Calories per serving: 342

Prep time: 15 minutes

Cook time: 15 minutes

Serves 4

The beauty of this is that you can do all the prep in advance. Marinate the fish, make the flatbread dough, and stash in the fridge until 15 minutes before you want to eat. I serve it with a dipping sauce of sriracha (or other hot sauce) mixed with Greek yoghurt (1 tsp = approx 15 calories).

INGREDIENTS

For the fish

– 1 tbsp vegetable oil

– 2 tsp ground cumin

– 1 tsp mild curry powder

– ½ tsp ground cinnamon

– ½ tsp ground turmeric

– 4 x 140g cod fillets

– lemon wedges, to serve

For the flatbreads

– 200g Greek yoghurt

– 200g plain flour, plus extra for dusting

– 2 tsp baking powder

METHOD

Preheat the oven to 220C/200C fan/gas mark 7.

Put the oil in a baking dish, add the spices and some salt and pepper, and mix well. Place the fish in the dish and coat with the oil and spice mix. Leave to marinate while you make the flatbread dough.

In a large mixing bowl, combine the flatbread ingredients and ¼ tsp salt with a spoon. Bring together into a ball with your hands. Flour a surface and knead the dough for 1-2 minutes, until well combined and a little stretchy. If the mixture feels too stiff to knead, add a few drops of water.

Divide the dough into 8 balls and roll each one out, on a floured surface, to roughly 3mm thick.

Now bake the fish for 10-12 minutes (until the fish is moist and flakes easily).

While the fish is cooking, place a large frying pan on a high heat. Doing two at a time if you have space, cook each flatbread for 1-2 minutes on each side, until they start to puff up and toast on the outside. Serve with the fish and lemon for squeezing.