Pan-fried fish with cucumber yoghurt

A lovely, summery tzatziki adds zing and freshness to fresh fried fish. Oven-bake the fish for a low-fat version.

Serves: 4

Preparation time: 5 minutes

Cooking time: 10 minutes


1 cup plain yoghurt
1 crushed clove garlic
juice of half a lemon
1 cup cucumber
15g butter
1 tbsp (15ml) olive oil
8 small white fish fillets
To serve: wilted baby spinach


To make the cucumber yoghurt, combine the yoghurt, garlic, lemon and cucumber and season to taste. Add the butter and olive oil to a non-stick pan and pan-fry the fish in batches over a medium to low heat, about 3-4 minutes, until golden and cooked through. Serve hot with cool cucumber yoghurt and wilted baby spinach.

Tip: you can also oven-bake the fish.


Recipe by Hannah Lewry for City Press iMagazine.

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