Cajun fish with yoghurt dressing

Ingredients (4 servings):

• 1 tablespoon cajun seasoning
• 400g firm white fish fillets
• 1 tablespoon olive oil
• 150g sugar snap peas, trimmed
• 100g packet baby salad leaves
• 2 med. cucumbers, peeled, halved, sliced
• 1/3 cup fresh coriander leaves

For the yoghurt dressing:

• 200g plain yoghurt
• 2 tablespoons lime juice

Method:

1. Place seasoning on a plate. Pat fish dry with paper towel. Coat both sides of fish in seasoning, shaking off excess.
2. Heat oil in a large frying pan over medium heat. Cook fish for 4 to 5 minutes each side or until just cooked through.
3. Cool slightly. Using a fork, break into chunks and set aside.
4. Bring a small saucepan of water to the boil over high heat. Add peas. Boil for 1 to 2 minutes or until just tender. Drain. Rinse under cold water. Transfer to a large bowl.
5. Make yoghurt dressing: Place yoghurt and lime juice in a jug. Season with salt and pepper. Whisk to combine.
6. Combine salad leaves, cucumber, and coriander, with sugar snap peas already in large bowl. Add fish. Dollop with dressing.
7. Serve.