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Preparation Method

Prep red onion, thinly sliced lemon, cut into wedges STEP 1 Heat the grill to the highest setting. Cut the fish into 5cm chunks. Mix together the tikka paste, 2 tbsp yogurt and seasoning. Add the fish and toss to coat, then set aside for 5 mins. STEP 2 Place the fish on a wire rack over a roasting tin. Grill for 3-4 mins each side, depending on thickness, until cooked through and starting to char a little. STEP 3 Sprinkle the naan with a little water and grill for 2 mins. Spread the warm naans with garlic butter, top with the fish and drizzle with the remaining yogurt. Scatter over the onion and coriander, and serve with lemon wedges. source: bbcgoodfood.com