This deliciously spicy recipe brings out the sweetness of the fish.
Mix together the yogurt, cucumber and lemon juice. Season with black pepper and set aside.
Steam the beans for 3-4 minutes.
Mix the paprika, cumin and flour with a pinch of salt in a small, shallow bowl. Dip the fish fillets in the spicy flour, tapping away any excess.
Heat the oil in a frying pan and once hot, add the fish. Cook for 2 minutes on each side. Remove from the pan and leave to stand for 1 minute. Don’t be tempted to overcook the fillets – they will continue to cook once removed from the heat.
Serve immediately with the beans and yogurt sauce.