Curry spiced fish
Serve this nutrient-rich dish with chickpea raita and baby spinach
2 gurnards, cleaned but skin on
1 tin Melissa’s Curry rub (or try Nomu’s Masala rub)
For the raita:
1 tbsp sunflower oil
125g (1 packet) baby spinach leaves
1 clove garlic, crushed with a generous pinch of sea salt flakes
300g Greek-style yoghurt
1 tbsp lemon juice
400g tin chickpeas, rinsed well and drained
tomato and onion sambal
1 Preheat the oven to grill.
2 For the raita, heat the oil in a frying pan over a medium-high heat and cook the spinach leaves briefly, turning constantly. Remove from the heat as soon as the leaves are bright green and wilted.
3 Mix together the garlic, yoghurt and lemon juice and stir in the chickpeas and spinach. Set aside.
4 Open out the fish and place skinside down on an oiled baking sheet.
5 Drizzle with a little oil and sprinkle generously with the curry spices.
6 Grill for 6 to 8 minutes or until just cooked. Leave to rest for 5 minutes and then serve with the raita and tomato and onion sambal.
Cook’s notes: Gurnard is a red-skinned fish on SASSI’s green list. Rather undercook than overcook the fish – it will continue cooking for a few minutes longer once you have removed it from the heat.