Spicy tandoori fish
- 1 tbsp oil
- 3 tbsp Asda Tandoori Spice Blend
- 200g Asda Natural Low Fat Yogurt
- 1 tbsp lemon juice
- 500g white fish fillets, such as river cobbler or haddock
- 325g white basmati rice
- 2 x 180g bags Asda Baby Spinach
- 2-3 tbsp chopped fresh coriander
- 1 lime, quartered
Pre-heat the oven to 220C/200C Fan/Gas 7. Grease a shallow, non-metallic, ovenproof dish with 1 tsp oil (the dish needs to be large enough to hold the fish in a single layer).
Mix together the spice blend, yogurt and lemon juice. Put the fish in the dish and cover with the spice paste. Chill for 15-30 minutes.
Rinse the rice in a sieve. Put in a saucepan with 1.3 litres water and season with salt. Bring to the boil, then reduce the heat and cover the pan. Simmer for 10-12 minutes or until tender. Drain off excess water and fluff the rice with a fork.
While the basmati rice is cooking, put the fish fillets in the oven and cook for 10-15 minutes or until the fish flakes easily.
Heat the remaining oil in a large frying pan, add the spinach and cook, stirring frequently, until it wilts.
Mix the rice with the chopped coriander. Serve with the spinach, fish and a wedge of lime.