Ingredients

• 4 tbsp olive oil
• 1½ tbsp tandoori masala
• 3 tbsp Greek yoghurt
• 2 x 100g/3½oz pieces skinless cod fillet
• ¼ red onion
• thinly sliced
• 5 fresh mint leaves
• thinly sliced
• 100g/3½oz pickled cucumber
• drained
• 4 slices brioche
• salt and freshly ground black pepper

Directions

• Put 2 tablespoons of the oil
• the tandoori masala
• 1 tablespoon of the yoghurt and a pinch of salt in a medium bowl and stir. Add the cod and coat well.
• Heat the remaining 2 tablespoons of oil in a small frying pan over a medium heat. Once it’s hot
• turn the heat down slightly and add the cod. Cook gently for 2–3 minutes on each side
• then take off the heat and set aside
• covered with kitchen foil.
• Put the red onion and mint in another bowl with the pickled cucumbers
• mix and season with salt and pepper.
• Lightly toast the brioche slices and spread the remaining 2 tablespoons of yoghurt over two slices. Place a piece of cod on top of each and top with the onion
• mint and pickle mixture. Close the sandwiches with the remaining toasted brioche slices. Enjoy!