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cajun fish with raita Lunch,

  • Prep time : 20 minutes
  • Cooking time : 15 minutes
  • Serving : 4 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Pescetarian,
  • 317
  • 35.9
  • 20.2
  • 10.13
  • 9.5
  • 3.5
  • 3.26
  • 289.36
  • 4 thick barramundi or other firm flesh fish fillets (150g each)
  • 2 tablespoon parmesan cheese (18g)
  • 2 slice grain bread (30g)
  • 1 teaspoon cajun spice
  • 1 teaspoon cumin
  • 2 teaspoon unsaturated oil
  • 1 small carton non-fat yoghurt (200g)
  • 2 cubed cucumbers (200g)
  • 2 seeded chopped Roma tomatoes (200g)
  • 1 tablespoon lemon juice.
  • Pat fish dry with kitchen paper and place on a greased baking sheet.
  • Blend parmesan cheese, grain bread, Cajun spice, cumin and oil together in a kitchen whiz.
  • Divide bread mixture between 4 fish fillets and press firmly on top.
  • Bake in 180°C for 15 minutes.
  • Whilst fish is baking, make the raita by mixing yoghurt, cucumber, tomatoes and lemon juice together in a small bowl.
  • Serve fish with cucumber raita on the side.

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