This dish has just the right about of spice, creaminess, and tartness. You can use whatever white fish you like and you can keep any leftover sauce to use as a salad dressing. This is such a great dish full of healthy fats and lovely light fish.

Ingredients

For the fish:

2 filets of white fish (I used lemon sole)
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp cayenne pepper
¼ tsp paprika
¼ tsp garlic powder
Juice from 1 lime
Salt and pepper

For the sauce:

½ avocado
½ cup unsweetened plain coconut yogurt (or regular if you prefer)
¼ tsp garlic powder
½ tsp salt
Juice from 1 lime

Needed kitchenware

Instructions

Preheat your oven to 200°C.

Mix all of the fish ingredients (except the fish) together in a bowl and then brush it all over both sides of your fish.

Place the fish on a baking tray and cook for about 10 minutes.

Meanwhile, place all of the sauce ingredients in a blender and mix.

Serve the fish with the sauce on top or on the side.

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Storage information

Tip

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Halal Friendly

Kosher Friendly

Abbi

Head Chef