A proud member of the Sea Harvest Group

Group

Australia

BM Foods

Aqunion

Ladismith Cheese

FIND A FACTORY STORE
FIND A FACTORY STORE

Finely Dusted on Herbed Yoghurt with Cucumber and Radish Salad

A refreshing herbed yoghurt base topped with crunchy vegetables and crispy chilli-lime hake.

Serves

4

Prep

15

Cook

20-25

Ingredients

  • 1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Sea Salt & Cracked Black Pepper
  • 5 g dill, finely chopped
  • 5 g mint, finely chopped
  • 5 g parsley, finely chopped
  • 2 C (500 ml) yoghurt
  • 1 Tbsp (15 ml) lemon juice
  • 100 g cucumber, thinly sliced\
  • 80 g sugar snap peas, sliced diagonally
  • 2 avocados, cubed
  • 2 radishes, thinly sliced
  • ½ C (125 ml) olive oil
  • 1 tsp (5 ml) Dijon mustard
  • ¼ C (60 ml) red wine vinegar
  • 2 tsp (10 ml) honey
  • Salt and pepper, to taste

Preparation & Cooking

Preheat the oven to 220°C. Place the frozen Sea Harvest Finely Dusted Sea Salt & Cracked Black Pepper fillets on a baking tray and bake for 20 minutes until golden. Alternatively, cook in an air fryer for 15 minutes.

In a bowl, combine the chopped dill, mint, parsley, yoghurt, and lemon juice. Season to taste with salt and pepper. In another bowl, whisk together olive oil, Dijon mustard, red wine vinegar, and honey to make the dressing.

Toss the cucumber, sugar snap peas, avocado and radish slices in the dressing.

To Serve

Spread dollops of herbed yoghurt onto each serving plate, arrange the dressed salad on top, and finish with a Finely Dusted fillet. Garnish with fresh dill, drizzle with any remaining dressing and serve immediately.

Fish & Tips Recipe Book

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English
Afrikaans
Zulu
Xhosa

Cooking Instructions

Ingredients

  • 1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Sea Salt & Cracked Black Pepper
  • 5 g dill, finely chopped
  • 5 g mint, finely chopped
  • 5 g parsley, finely chopped
  • 2 C (500 ml) yoghurt
  • 1 Tbsp (15 ml) lemon juice
  • 100 g cucumber, thinly sliced\
  • 80 g sugar snap peas, sliced diagonally
  • 2 avocados, cubed
  • 2 radishes, thinly sliced
  • ½ C (125 ml) olive oil
  • 1 tsp (5 ml) Dijon mustard
  • ¼ C (60 ml) red wine vinegar
  • 2 tsp (10 ml) honey
  • Salt and pepper, to taste

Nutritional information

Nutrient

Per 100g

Nutrient Per 100g