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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.