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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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!