NZ Woman's Weekly

Cajun-spiced fish with almonds & tzatziki

  • Meal Type

  • Servings


This is a great combination. The nutty almonds add a crunchy texture, while the cooling tzatziki cuts the peppery spice. Try it – no doubt you’ll be delighted.

  • 80g butter, soft and halved
  • 1 tbsp Cajun spice
  • 500g firm, thick white fish, (monkfish, ling, gurnard) cut into even-sized portions
  • ½ cup almonds, flaked
  • 1 lemon, juice and zest
  • Dash of Tabasco, to taste
  • ¼ cucumber, finely peeled and cut into strips
  • ½ cup thick and creamy natural yoghurt
  • 1 clove garlic, crushed
  • 1 tbsp fresh dill, chopped
  • Sea salt and cracked pepper

1 Combine the butter and spice, and blend well. Heat up a large frying pan and add half the butter mix. When melted, add the fish portions and fry for 3-4 minutes until golden. Flip, then add almonds and extra butter to the pan, and cook a further 2-3 minutes until the fish is cooked. Lastly, squeeze over the lemon juice and add the zest and Tabasco if using.

2 For the tzatziki, combine the cucumber, yoghurt, garlic and dill and season to taste. Arrange the fish on warm plates and spoon over almonds and buttery juices. Serve with tzatziki on the side and a green salad.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

more of this author
Issue 1541

Subscribe to the magazine

Simon Barnett’s 7 magic rules

In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.