Spiced fish with lemon yogurt sauce | Women's Weekly Food

Ingredients

• 2 cup (400g) long-grain white rice
• 1 lemon (140g), sliced thinly
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoon hot paprika
• 1 tablespoon plain flour
• 4 x 150g skinless white fish fillets
• 1 tablespoon olive oil
• 400 gram baby carrots
• 3/4 cup (200g) low-fat yogurt
• 1 tablespoon lemon juice
• 2 tablespoon coarsely chopped fresh coriander