Sufficient for 4-6 fish fillets
500ml unflavoured bio yoghurt
3 tablespoons finely chopped parsley and coriander combined,
2 tablespoons lime juice
1 tablespoon crushed fennel seeds
Optional 2 tablespoons breadcrumbs
Mix yogurt, herbs, lime juice and fennel seeds. Coat fish leaving to marinade for 20 minutes. If using sprinkle bread crumbs on top and cook at 220C/200ºC(fan) Gas Mark 7 or until cooked, flaky and lightly browned.