1 medium onion, or 2 large spring onions, skinned and roughly chopped
2 garlic cloves, skinned and crushed
5 ml (1 tsp) paprika
30 ml (2 tbsp) coriander seeds
10 ml (2 tsp) ground cumin
10 ml (2 tsp) dried dill
150 g (5 oz) natural yogurt
salt and pepper
4 thick cod or haddock steaks or fillets, each weighing about 225 g (8 oz)



1. First make the marinade mixture. Put the mint, onion, garlic, paprika, coriander, cumin, dill and yogurt in a blender or food processor and process until a thick paste is formed. Season the mixture to taste with salt and pepper.

2. Place the fish in a single layer in a shallow dish.

3. Spread the paste all over the top of the fish and leave in a cool place to marinate for 2-3 hours.

4. Cook under a hot grill, basting occasionally, until the fish is cooked and the yogurt mixture has formed a crust. Serve straight away with rice and chutney, accompanied by a green salad.




This recipe is from How To Cook Fish -

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