Lemon Pepper Fish with Mango Salsa

, from Issue #44. August, 2015
Photography by Manja Wachsmuth.
Lemon Pepper Fish with Mango Salsa

The fresh mango salsa also works well with salmon and prawns.

Serves: 4


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


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.