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What you'll need

Serves 2 (meals)

  • 300g blue eye (or any firm white fish), cut into chunks
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1 red chilli, deseeded and finely chopped
  • salt and black pepper
  • ½ cup plain low-fat yoghurt
  • 50g baby spinach
  • ¼ cup fresh coriander leaves
  • ¼ cup fresh mint leaves

The easy bit

  1. Soak 4 bamboo skewers in water for 30 minutes.
  2. Thread blue eye evenly onto skewers and place in a shallow dish.
  3. In a bowl, mix together oil, 1 teaspoon cumin, the coriander, paprika, lemon juice, zest and chilli, then season with salt and pepper.
  4. Pour over the fish skewers and refrigerate for 2 hours.
  5. Meanwhile, stir the remaining cumin through the yoghurt and set aside.
  6. Heat a non-stick frying pan and cook the skewers for 2-3 minutes on each side until cooked.
  7. Place on a bed of baby spinach and top with the coriander, mint and cumin yoghurt.

Tip: You can use any firm white fish instead of the blue eye.

  • Energy 1194kJ
  • Protein 32g
  • Fat 14g
  • Carbs 6g
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