Tandoori Monkfish

By ShannonB

An Egham Slimming World member favorite. You can use any firm-fleshed white fish instead of monkfish if preferred. (0 Syns on Extra Easy or Original; 4.5 Syns on Green)

Ingredients

• For the salad:
• 4 142 g / 5 oz monk tail fillets
• 142 g / 5 oz fat free natural yogurt
• 3 garlic cloves, peeled and crushed
• 1 tsp ginger, peeled and grated
• 1 tbsp tandoori spice powder
• Juice of 1 lemon
• Salt and Pepper
• 1 small cucumber
• 1 small red onion, peeled
• 4 ripe plum tomatoes
• 2 tbsp chopped coriander
• 1 tsp chopped mint
• Juice of 1 lime

Preparation

Step 1

Wash fish and pat dry with kitchen roll. In a large bowl, mix yogurt with garlic, ginger, tandoori spice powder and lemon juice. Season well.

Add fish to yogurt mixture. Toss gently to coat. Cover and leave to marinate in fridge for at least 3 hours or overnight if time permits.

Preheat oven to 200 degrees C. Line a baking sheet with parchment, lift fish from marinade and place on the sheet in a single layer. Bake 12-15 minutes or until cooked through.

While fish is cooking prepare salad. Peel, half and deseed cucumber. Cut the cucumber, onion and tomatoes into 1 cm\ .5 inch dice and place in a bowl. Add chopped herbs and lime juice and season to taste. Toss to mix well.

To serve place monkfish on warm serving plates and accompany with the salad.