This interesting way of cooking fish comes from Greg Malouf and Lucy Malouf’s book Saraban – A chef’s journey through Persia. We used Barramundi but any firm white fish would be suitable. Preheat your oven to 180ºC  (360ºF) and butter a baking dish just big enough for your fish fillets.  In a bowl combine 140g (5 oz) … Continue reading fish baked in yoghurt with a walnut herb crumb