INGREDIENTS
400 g Sea Harvest Petite Hake Fillets
125 ml (1/2) cup Plain Yoghurt
5 - 10 ml Tandoori Masala
15 ml (1 tbsp) Fresh Coriander, chopped
400 g Sea Harvest Petite Hake Fillets
125 ml (1/2) cup Plain Yoghurt
5 - 10 ml Tandoori Masala
15 ml (1 tbsp) Fresh Coriander, chopped
METHOD
Preheat the oven to 200 °C.
Combine Tandoori masala, yoghurt and coriander in a large flat dish.
Place fillets in a lightly buttered baking dish.
Coat the fish with the yoghurt mixture.
Season with salt and pepper to taste.
Bake on the middle shelf for 20 - 25 minutes or until the fish is cooked through and flakes easily.
Serve with cooked Basmati or Jasmine fragrant rice and a simple lettuce salad.
