Peppered fish with herbed yoghurt

Peppered fish with herbed yoghurt
  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Featured in
Main recipes, Fish recipes


  • 500g orange sweet potato (kumara), peeled, thinly sliced
  • 2 teaspoons olive oil
  • Salt & ground black pepper, to taste
  • 2 tablespoons plain flour
  • 1 teaspoon cracked black pepper
  • 2 (about 300g each) firm white fish fillets (like sea perch), halved diagonally
  • 1 200g container natural yoghurt (Dairy Farmers brand)
  • 1 tablespoon shredded fresh mint
  • 1 teaspoon finely grated lemon rind
  • 2 bunches asparagus, ends trimmed


  • Step 1
    Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper. Place the sweet potato slices, oil, salt and ground pepper in a bowl and toss until well combined. Place the sweet potato slices in a single layer on the lined trays. Bake in preheated oven, swapping the trays halfway through cooking, for 20 minutes.
  • Step 2
    Combine the flour and cracked pepper on a plate. Lightly coat each fish fillet in the flour, shaking off any excess. Transfer the sweet potato slices to 1 tray. Place the fish on the other tray. Return the trays to the oven and cook, turning fish halfway through cooking, for 8-10 minutes, until the fish flakes easily when tested with a fork.
  • Step 3
    Meanwhile, combine the yoghurt, mint and lemon rind in a bowl. Taste and season with salt and pepper. Cook the asparagus in a large saucepan of salted boiling water for 1-2 minutes or until bright green and tender crisp. Drain. (See microwave tip.)
  • Step 4
    Place the asparagus, sweet potato slices and fish on serving plates. Top the fish with the herbed yoghurt and serve immediately.

  • High carb
  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sodium
  • Lower gi


  • 1260 kj


  • 7g

    Fat Total

  • 2g

    Saturated Fat

  • 4g


  • 31g


  • 90mg


  • 155.1mg


  • 10g

    Carbs (sugar)

  • 25g

    Carbs (total)

All nutrition values are per serve


microwave tip: wash asparagus and place in a freezer bag, adjusting until 2-3 deep when bag is laid flat. Twist opening to secure. Cook on High/800watts/100% for 3-4 minutes or until tender crisp.

  • Author: Kerrie Mullins
  • Publication: Australian Good Taste



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