Ready in 40 minutes
- 800g potatoes
- 1 courgette
- 1 capsicum
- 150g bag baby spinach
- Olive oil
- White wine vinegar
Prep vegetables: Preheat oven to 220 degrees Celsius. Dice potatoes 2cm; slice courgette into 1cm rounds; slice capsicum 1cm.
Cook vegetables: Toss potatoes with a drizzle of oil on a lined tray. Season and roast for 25 minutes, until tender. Add courgette and capsicum to tray and cook a further 5 minutes until tender.
Toss spinach with cooked vegetables and a drizzle of olive oil and vinegar on tray.
Prep fish: Combine korma paste and first measure of yoghurt in a bowl. Pat fish dry, remove any remaining scales and bones and cut into 4-5cm pieces.
Add fish to bowl with korma paste and toss to coat.
Make yoghurt: Grate cucumber then squeeze out excess moisture. Combine in a bowl with remaining yoghurt. Season to taste.
Cook fish: Heat a drizzle of oil in a fry-pan on medium heat. Cook fish, in two batches, for about 3 minutes each side, depending on size, or until just cooked through.
Serve vegetable salad on plates and top with korma fish and cucumber yoghurt.