Crispy skinned snapper with spiced kumara (serves 4)

4 snapper fillets, with the skin on

2 large golden kumara, whole with skin on

2 Tbsp olive oil

4 Tbsp cumin seeds

4 Tbsp coriander seeds

½ tsp chilli powder

1 cup Greek yoghurt

1 cucumber, peeled into ribbons

handful fresh coriander leaves

juice of 1 lime

flaky salt

freshly ground black pepper

Preheat oven to 180*C.

Brush the kumara with olive oil and roast whole in the oven for 30 minutes until soft.

In a dry frying pan, toast the cumin and coriander seeds until they become fragrant. Crush the seeds in a mortar and pestle (or spice grinder) to a fine powder. Add the chilli powder and mix. Sprinkle this spice mix over the roasted kumara and roughly smash into chunky pieces.

Season the snapper fillets with salt and pepper. Heat a little oil in a frying pan until near smoking point and place the fillets in, skin side down. Cook for 3-4 minutes until the flesh whitens and the skin crisps up. Break each fillet in half and serve on top of the spiced kumara. Garnish with coriander leaves and the Greek yoghurt mixed with lime juice and a pinch of salt.