Quick Salmon Tikka with Cucumber Yoghurt.

A couple weeks ago Jai & I cooked salmon tikka with cucumber yogurt from Jamie's Ministry of Food cook book.

We rarely eat fish so it was great to have some for a change and has encouraged us to try more recipes using fish.

This is what Jamie says about the recipe "I love this dish. If you’re a fan of chicken tikka masala, give this one a go. You might think it odd to use robust spice pastes on fish, but it’s very common in southern India. When buying your fish, ask the fishmonger to scale it for you. You’ll be amazed at how quickly these cook."



I'll put the recipe below :)

Jai & Aimee's Aromatic Basa.

This is a recipe my lovely boyfriend found on the Liverpool website. It is mostly based off Steven Gerrard's 'Aromatic Seabream' recipe, but we used Basa instead.

You will need:
2 basa fillets
3tbsp olive oil
1 juiced lemon
40g breadcrumbs
2 chopped garlic cloves
1 tbsp chopped rosemary
1 sprig chopped flat leaf parsley
1 sprig chopped thyme

Cooking time: 20 mins

Preparation time: 12 mins
Serves: 2
 
1. Heat the oven to 180C. Chop the garlic and mix with rosemary, parsley and thyme or whatever herbs you have on you at the time.

2. Place the herbs between fillets and place the basa fillets in an ovenproof dish.

3. Season and sprinkle the basa with the breadcrumbs.

4. Mix the olive oil, lemon juice, two tbsp of water and one garlic clove together in a small bowl then pour over the fish and bake for twenty minutes.