Yoghurt Baked Fish with Herb Crust

Serves 4

Ingredients

Butter for greasing
1 kg firm white fish
Salt

Walnut Herb Crumbs
150 grams fresh breadcrumbs
150 grams walnuts finely chopped
1/4 cup fresh parsley chopped
1/4 cup fresh Tarragon or Dill chopped
90 grams butter, melted

Yoghurt Sauce
250 grams Greek yoghurt
1/2 teaspoon
1 large egg
1 small shallot finely chopped
2 tablespoons chives finely chopped
Juice of 1 lime
1 tablespoon olive oil
Sea salt
Black pepper

Method

Pre-heat the oven to 180 degrees Celsius 

Make the Yoghurt Sauce
In a bowl lightly whisk the egg and then add the cornflour and yoghurt and mix together. Add the chives, shallot, lime juice, oil and season with salt and pepper. 

Make Walnut Crust
Combine the dry ingredients in a bowl and mix the melted butter through thoroughly. 

Cut the fish into strips and remove any bones, then season with salt and pepper. Place the fish in an oven proof dish and pour the yoghurt sauce over the top. Place the walnut crust on top and pack down. Cook for about 20 minutes or until the fish is cooked. Serve with a green salad.

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