Kasundi Basted Snapper

Ingredients:

1x snapper fillet per serve (or other fresh, firm fish)
1/2 C plain unsweetened yoghurt
2Tablespoons Black Earth Kasundi or Kasundi With Kick

Method:

Wash and dry fish fillets. Lay fish on baking paper lined oven tray.
Heat oven to 180C on fan grill.
Mix yoghurt and kasundi together and generously spread over the fish fillets.
Grill for 8mins or until flesh is white but still moist. Serve with a garden salad.