Blue Eye Skewers with Moroccan Spices

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