Quick fish with yoghurt


Serves 4


500 g (1 packet) hake fillets or fish steaks

30 ml (2 Tbsp) lemon juice

Salt and pepper to season

500 ml (2 c) Greek yoghurt


125 ml (½ c) pecan nuts, chopped

125 ml (½ c) coconut shavings

Preheat oven to 180 °C.

1 Spray 18 cm x 18 cm oven dish with cooking spray.
2 Arrange frozen fish in dish. Sprinkle with lemon juice and season with salt and pepper.

3 Spoon Greek yoghurt over fish.
4 Topping: Sprinkle pecan nuts and coconut shavings over yoghurt. Cover with foil and bake for 20 minutes.
5 Remove foil and bake for 10 to 15 minutes longer.
6 Serve immediately.


If you can’t find coconut shavings or flakes, replace with desiccated coconut

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