Spiced Fish With Lemon Yogurt Sauce - cooking recipe

Ingredients

2 cups long-grain white rice
1 None lemon, thinly sliced
1 tsp ground cumin
1 tsp ground cinnamon
2 tsp hot paprika
1 tbsp flour
4 None skinless white fish fillets (5 oz each)
1 tbsp olive oil
14 oz baby carrots
3/4 cup low fat plain yogurt
1 tbsp lemon juice
2 tbsp coarsely chopped fresh cilantro

Preparation

Cook rice in large saucepan of boiling water, uncovered, until tender; drain.
Meanwhile, heat large, lightly oiled skillet on medium heat. Cook lemon until lightly browned on both sides. Remove from pan.
Combine spices and flour in small bowl; sprinkle over fish.
Heat oil in same pan on medium heat. Cook fish until browned on both sides and cooked to desired doneness.
Meanwhile, boil, steam or microwave carrots until just tender; drain.
Combine yogurt, lemon juice and cilantro in small bowl. Serve fish on a bed of rice with lemon, carrots and yogurt mixture.