• 50 ml/2 fl oz natural yogurt

• 2 tablespoons oil

• 2 tablespoons paprika

• 1 tablespoon ground cumin

• 1 teaspoon ground fennel seeds

• 1 teaspoon chili powder

• 4 x 175 g/6 oz halibut steaks salt 

To garnish:

• 1 small lettuce, shredded

• 1 fennel bulb, sliced

• lemon wedges

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Method:

1. Put the yogurt in a bowl with the oil, paprika, cumin, fennel seeds, chili powder and a little salt. Mix well together.

2. Place the halibut steaks in the bowl and rub well with the tandoori mixture.

3. Cover the bowl and leave in a cool place to marinate for 4-5 hours. Transfer the marinated fish to a shallow, ovenproof dish.

4. Bake uncovered in a preheated oven, 180°C (350°F), Gas Mark 4, for 20-25 minutes.

5. Arrange the lettuce on a warmed serving dish and place the fish on top.

6. Spoon over the juices and serve garnished with fennel and lemon wedges.