Shopping List

• 50g Sharwood’s Tikka Paste
• 50g Natural yoghurt
• 1 Tablespoon of fresh coriander leaves, chopped
• 1 Lemon, juiced
• 4 Fish pieces
• 80g Mixed leaves
• 1 Fennel, sliced
• 1 Zucchini, grated
• 1 Tablespoon of lemon juice
• 2 Tablespoons of olive oil

Instructions

1. Whisk together the Sharwood’s Tikka Paste, natural yoghurt, coriander leaves, and lemon juice.
2. Coat the fish evenly with the marinade mixture.
3. Cover and chill for a minimum of 30 minutes, or preferably overnight.
4. To prepare the salad: Mix together the leaves, fennel, and zucchini and dress with the lemon juice and olive oil.
5. Grill the fish for five minutes on each side until browned on the outside and cooked through
6. Serve the fish with the salad.