The fresh mango salsa also works well with salmon and prawns.
Serves: 4
INGREDIENTS
800 grams firm white fish fillets
lemon pepper seasoning
sea salt
1 tablespoon olive oil
300 grams green beans
Mango salsa
1 avocado, peeled and diced
1 mango, peeled and diced
2 spring onions, thinly sliced
½ cup diced cucumber
2 tablespoons chopped basil
2 teaspoons lime or lemon juice
1 tablespoon olive oil
METHOD
Salsa: Combine all the ingredients in a bowl and season.
Beans: Trim off the stem end and slice the beans on the diagonal. Cook in boiling salted water until crisp tender then drain and refresh under cold water. Drain well and set aside.
Fish: Dust both sides of the fish generously with lemon pepper and sea salt.
Heat the olive oil in a sauté pan and cook the fish on both sides until just cooked through.
To serve: Arrange the beans on plates and top with the fish. Spoon over the salsa and drizzle with a little olive oil.
Pantry note: Lemon pepper seasoning is available at supermarkets in the spice section.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!