Serves 2


2tsp ground cumin

1 tsp hot curry powder

1/2 tsp ground cinnamon

1/2 tsp ground turmeric

2 tbsp olive oil

2 skinless loins of white fish (haddock, hake, cod or Pollock)

For the Sabji

Light olive oil spray

1/2 tsp coriander seeds

1/2 tsp fennel seeds

250g fine beans/asparagus

60ml water

juice of 1/2 a lemon

1tsp peeled and finely grated fresh root ginger


100g frozen petits pois


Place the cumin, curry powder, cinnamon and turmeric in a small bowl with some seasoning. Add the vegetable oil to make a paste.

Marinate the fish in the spice paste for at least 15 mins in the fridge, to allow the flavours to develop.

Preheat the oven to 180oC. Place the marinated fish in a foil-lined baking tray and bake for 15-20mins until the fish is cooked through and flakes easily.

Meanwhile, make the sabji. Heat a non-stick frying pan and spray with olive oil. Add the coriander and fennel seeds and when they start to pop, add the green beans and fry for 1 minute, then add the water, lemon juice and ginger.

Season for 2 minutes, then add the peas and cook for a further 2 minutes until most of the liquid has evaporated and vegetables are just cooked.

Combine the yoghurt and mint in a small bowl.

To assemble the dish, transfer the sabji to a serving plate, top with the fish and the minty yoghurt.

Taken from The Midlife Kitchen