Creole Fish Salad

Ingredients

• 2 fillets of firm white fish, 500g, rockling and snapper
• Cooking spray
• 100g lettuce
• 1 avocado, diced
• ½ cucumber diced
• 8 cherry tomatoes, halved
• ½ each red and yellow capsicum, diced
• 2 tsp. Cajun Spice Mix - or make your own by blending onion powder, garlic powder, dried thyme, pepper, smoked paprika and ½ tsp. each cayenne pepper and salt.
• * Dressing:
• ½ cup low fat natural yoghurt
• ½ cucumber, grated then squeeze or drain so most of liquid is removed.
• 1 tsp. garlic powder
• 12 mint leaves
• Zest of half a lemon

Method

1. 1Preheat oven 180C (356F)
2. 2Coat your fish in creole seasoning then spray with cooking spray.
3. 3In a large non-stick pan, pour 1 tbsp. olive oil, heat pan on med- high heat and cook fish each side for 2-3 minutes. Place on baking tray lined with baking paper and cook in oven for a further 8 minutes, depending on the thickness of the fish. When ready take out and with a fork it should be tender enough to just flake into chunks or you can leave whole. .
4. 4Place your salad ingredients on to a share platter or two individual plates, combine dressing ingredients in a small bowl. Place fish on top of salad and drizzle dressing all over.