Tandoori Fish with Cuminspiced Basmati Rice

Serves 2 Indian food is rich in flavour but is often rich in calories too, thanks to the coconut cream and ghee used in many dishes. This lovely, light dish has all the flavour of your favourite Indian meals without the extra fat and calories. 2 firm white fish fillets (200g), such as ling, skin and bones removed

½ tablespoon tandoori paste

2 tablespoons plain fat-free Greek-style yoghurt

100g ( ½ cup) basmati rice

½ teaspoon ground cumin

1 lemon, halved

2 spring onions, finely sliced sea salt and freshly ground black pepper

2 tablespoons roughly chopped coriander

1 Preheat the oven to 180°C. Line a baking tray with baking paper and place the fish fillets on the tray.

2 In a small bowl, mix together the tandoori paste and the yoghurt. Divide the mixture between the two fish fillets and use the back of a spoon to spread it evenly all over each fillet. Bake the fish for 15 minutes, or until cooked through and golden on top.

3 While the fish is cooking, prepare the rice. Add the cumin, juice of ½ a lemon, the spring onions and a good pinch of salt and pepper to the rice before cooking according to the packet instructions.

4 Divide the cooked rice between two plates, then top with a tandoori fish fillet and sprinkle over the coriander leaves.