2 Lebanese cucumbers, peeled into ribbons
400 g can sliced mango or peaches, drained and chopped
1 cup low-fat natural yoghurt
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander
juice of 1 lime
1 tsp ground turmeric
1 tbsp tikka masala paste
4 x 150 g firm white fish fillets
1⅓ cups cooked basmati rice
400 g steamed green beans
- Preheat oven to 200°C (180°C fan forced). Line a baking dish with baking paper. Combine the cucumber, fruit, half the yoghurt, mint, coriander and lime juice in a bowl. Season with black pepper. Cover and chill until required.
- In a dish, combine remaining yoghurt, turmeric and tikka paste. Add fish, turning to coat on both sides. Transfer to baking dish, season with black pepper.
- Cover fish with a layer of baking paper then cover the dish tightly with foil. Bake in oven for 10-12 min or until just cooked. Remove from the oven, leave covered and stand for 5 min. Serve fish with cucumber raita, cooked basmati rice and steamed greens. Garnish with red onion and lemon wedges.