Spice Crusted Sole with Yogurt Sauce

Dress up simple white fish with a set of aromatic spices that do not add heat so a delicate wine will be a great accompaniment.

Ingredients

• Greek style natural yogurt - YS  ·  8 ounces 
• fresh coriander leaves, chopped - YS  ·  2 tablespoons 
• mint jelly or thick mint sauce - YS  ·  1 tablespoon 
• butternut squash (pumpkin), peeled, seeded, cut into 1/2 inch cubes  ·  1  pound 
• Herbie's Coriander Seed (ground) Australian  ·  2 teaspoons 
• Herbie's Cumin Seed (ground)  ·  1 teaspoon 
• Herbie's Celery Seed (ground)  ·  1/2 teaspoon 
• Sole fillets ( or similar white fish)  ·  1 1/2 pound 
• Butter  ·  2 tablespoons 
• salt  ·  1 teaspoon 
• black pepper, ground  ·  1/4 teaspoon 

Instructions

Combine the sauce ingredients (Indicated by - YS)

Cook the squash in a saucepan of salted boiling water over high heat for about seven minuted until just tender but still firm.

Meanwhile combine the spices and sprinkle over both sides of the fish, pressing into the fish with your fingers.  

Melt the butter in a large fry pan over medium to high heat and cook the fish for about 2 minutes per side (more if the fish is thick), then remove to a warm plate.

Drain the squash.  Increase the heat under the fry pan to high, add the squash and toss quickly for a minute or two so it becomes coated with the residual spices in the pan.

Serve the fish with the sliced squash and a generous dollop of yogurt sauce.  Sprinkle with salt and pepper before serving.